This is probably obvious to everyone else out there but me, but recently I discovered the art of roasting vegetables. I can’t believe I’ve gone all these years without doing this!

I’m a vegetarian, so eating veggies is already a huge part of my daily diet. But it seems I’ve always blended, baked or sautéed them. Now that I’ve discovered roasting, it’s my new favorite kitchen trick.

Here’s my super easy process (beware—it’s addicting):

  1. Line one or two cookie sheets with parchment paper.
  2. Preheat oven to 350 degrees F.
  3. Chop all your favorite veggies. If you do potatoes, make sure they are super thinly sliced.
  4. Coat everything with 1-2 tablespoons of oil, pepper, a pinch of salt (optional), and 3 garlic cloves, minced. You can use a bowl or a gallon Ziploc bag for easy cleanup.
  5. Place the veggies in a single layer on the cookie sheets and bake 20 minutes or so until done.
Roasted cherry tomatoes
Roasted cherry tomatoes

That’s it! Once roasted, they’re so versatile. You can sprinkle them inside tortillas, top pizzas and pasta, stir into scrambled eggs or just enjoy alone—whatever works for you.

Here’s a delish recipe for Garlic Roasted Cherry Tomatoes from The Novice Chef blog (see my sis Char’s take in the photo above).

Want to know the best kind of oil for healthy roasting? Check out this great article.

Do you roast veggies? Any tips, tricks or recipes to share?

{Lead photo credit: Dylan Parker via photopin cc}



3 thoughts on “The culinary trick I can’t live without”

  1. Pingback: A delicious (and easy!) quiche for veggie lovers

  2. Roasted veggies are one of my favorite ways to eat cooked veggies (though recently I read that boiled sweet potatoes were healthier than roasted or steamed). I eat them all the time like this. Today I was reading up on Turmeric and how it helps alleviate arthritis and all sorts of things. The key to accessing it’s healing benefits seems to be in mixing in some fresh grated black pepper and a cold pressed oil like olive or coconut. I chose to have some roasted potatoes for lunch. In a bowl I put the potato wedges along with 1/2 a teaspoon of turmeric, a few good cranks of the pepper grinder, a few drizzles of olive oil (organic and cold pressed) and a couple of cranks of pink Himalayan salt. Tossed it all together then put it on a baking sheet. I cover it for the first 15 min and then uncover it for the next 15. Yum!!! I have never roasted tomatoes. I will have to try that soon.

    1. Hi Kathi, Thanks for your recipe, I’m going to try it! 🙂 Yes I’ve heard about the benefits of Turmeric as well. I take a supplement called Curcumin which is made up of the anti-inflammatory part of Turmeric 🙂 Will you be roasting veggies at Thanksgiving? 🙂

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