The bright side of November is roasted root vegetables. I can think nothing of nicer than firing up the oven and tossing Brussels with sweet potatoes, parsnips and carrots; roasted leeks and mushrooms to have over mixed greens (add goat’s cheese, and you’re talking serious dinner party salad); taking butternut squashes to new levels. Don’t get me started about my obsession with roasted cauliflower.
Roasted vegetables are delicious. End of story. And with everyone going more plant-based, you have an excuse to become the best roasted veggie maker out there. Why are roasted vegetables so yummy? Simple.
- They are good on their own.
- They are good in salads.
- They are amazing pureed and put into soups
THERE IS NOTHING THAT ROASTED VEGETABLES CANNOT DO!!!!
Any veggies you want:
- 1 butternut squash, peeled and diced
- 2 sweet potatoes, cubed
- 1 head cauliflower
- 2-3 large carrots and parsnips
- 1/2 lb sprouts
- Other veggies: onions, garlic, potatoes, mushrooms, green beans etc.
- 2 tbsp healthy fat (olive, avocado, coconut oil) per 3 cups veggies
- 1 tsp cumin, curry powder and sea salt per 3 cups veggies
Wash and peel your veggies, cut them into thicker pieces or chunks, cover them with healthy oils (olive oil, flax
Go for a high heat – at least 400, but you can go to 425 too. I find higher makes them a little crispier, but you have to watch carefully.
Respect the individuality of your vegetables: beets, potatoes and sweet potatoes will take more time; next would be cruciferous veggies, onions and garlics.
Carrots and parsnips chopped up on their own are delightful; they go beautiful with butternut squash too.
You might want to consider separate pans: DO NOT use tinfoil or parchment paper if you want them crispy – the veggies will steam. If you are going to roast thinner vegetables like green beans, zucchini and the like, short and sweet.
Garlic is amazing roasted and can be done a few ways: peel it and throw it in with the veggie, leave it with the peel on, or put the whole bulb into tinfoil, drizzle with olive oil, and then roast. TIP: Do 2-3 roasted garlics and turn one of them into a delicious salad dressing.
Toss the chopped vegetables in oil and spices. Shake them around in bowl. Line them on the pan then roast 10-15 minutes checking often.
To make simple roasted soup:
Sautee an onion with a little chopped garlic. Add 2-4 cups of roasted veggies, cover with water or vegetable stock, let simmer, then puree in the Vitamix.