There’s nothing as satisfying or easy to make as a giant tray of roasted veggies. This is one of my favorite dishes that goes well as a side to almost anything and is also easy to freeze!
The secret to making a really great medley is to use as wide a variety of vegetables as possible in order to meld the various flavors together. In addition, I use apple cider vinegar to add that extra tang. This is a dish that lets you be as creative as you like with spice and vegetable combinations. Just like a good stir fry, this dish can have endless variations for spring, summer, fall and winter. Here are some of my favorites:
Spring roasted vegetables
1 bunch asparagus, trimmed
8 oz crimini mushrooms, cut in half
1 onion, roughly chopped (or you can use the bottoms of a bunch of spring onions, leaving them whole)
2 zucchini, cut in 1/4 inch circles
1 lb new or fingerling potatoes, cut in half or 1/2 inch thick at most
1 small container cherry tomatoes
1 bunch fresh carrots, cut in 1/4 inch circles
1/2 lb green beans, trimmed
2 heads broccoli, cut into small florets
1 large bunch fennel, white part only, roughly chopped
Olive oil or avocado oil
3 cloves garlic, minced
Salt and pepper
Apple cider vinegar
Fresh rosemary, thyme and oregano, minced
Juice of 1 lemon
Preheat oven to 350 degrees.
Place asparagus and green beans in a separate rimmed tray in a single layer. Place all other veggies in a large rimmed tray in a single layer, making sure the vegetables are not piled up too high. Drizzle generously with olive or avocado oil and apple cider vinegar. Sprinkle generously with salt, pepper and herbs. Mix all the vegetables and herbs together. Place in oven. Check on the asparagus and green beans in about 15 minutes and remove when green and crisp/tender. For the over vegetables, mix well after 20 minutes and roast for approximately 45 minutes total until potatoes and carrots are soft. Remove from oven and mix all the vegetables together in one of the trays. Taste for seasonings and add more salt if necessary. Drizzle with the juice of one lemon and mix well.
Summer roasted vegetables
My favorite time of year! Use whatever is available at the farmer’s market. This garlicky concoction is one of my favorite ways to enjoy roasted veggies. If you prefer a more mild taste with herbs, see the spring version.
1 head cauliflower, cut into small florets
1 large yellow squash, cut in 1/4 inch circles
1 large zucchini, cut in 1/4 inch circles
1 eggplant, diced into bite-sized pieces
1 lb of fresh small tomatoes (cherry sized or a bit bigger)
1 turnip, diced into bite-sized pieces
2 red bell peppers, diced into bite-sized pieces
3 fresh beets, diced into small bite-sized pieces
1 head broccoli, cut into small florets
2 small onions, roughly chopped
1 lb small Yukon gold or red potatoes, cut in half or 1/2 inch thick at most
Olive oil
1 head fresh garlic
Salt and pepper
Juice of 2 lemons
Preheat oven to 400 degrees.
Place all veggies in large rimmed trays in a single layer, making sure the vegetables are not piled up too high.
Using a food processor or blender, blend about 10 garlic cloves (or more, to your taste), with 1/2 teaspoon of salt, about 1/2 cup olive oil and juice from one lemon. Try the sauce. It should be very garlicky and tangy. Add more lemon juice if needed. Pour the sauce over the vegetables and mix well.
Place in oven. Roast for approximately 20 minute and mix the veggies well to turn them over. Roast for another 25 minutes or until potatoes and beets are soft. Remove from oven and mix all the vegetables together in one of the trays. Taste for seasonings and add more salt if necessary.
Fall roasted vegetables
The abundance of wonderful fresh root vegetables in the fall makes roasted vegetables one of my go-to dishes. This version uses warm Indian spices for rich flavor, and some tart apples for added sweetness.
2 large sweet potatoes, diced into bite-sized pieces
1 acorn squash or 2 delicata squashes, diced into bite-sized pieces
1 large onion, roughly chopped
1 pound Brussels sprouts, trimmed and cut in half
1 large zucchini, cut in 1/4 inch circles
3 large carrots, cut in 1/4 inch circles
2 tart apples, diced into bite-sized pieces
2 teaspoons ground turmeric
2 teaspoons sweet paprika
8 garlic cloves, minced
1 teaspoon black pepper
Olive oil or avocado oil
Salt
Juice of two lemons
Preheat oven to 350 degrees.
Place all veggies in large rimmed trays in a single layer, making sure the vegetables are not piled up too high. Mix spices in a small bowl and sprinkle on veggies along with a healthy sprinkling of salt. Mix well. Drizzle generously with olive or avocado oil.
Place in oven. Roast for approximately 20 minutes and check on Brussels sprouts. Remove if done. Mix the rest of the vegetables well to turn them over. Roast for another 25 minutes or until sweet potatoes are soft. Remove from oven and mix all the vegetables together in one of the trays. Taste for seasonings and add more salt if necessary. Add lemon juice and mix well.
Winter roasted vegetables
Roasted vegetables are so comforting when it’s cold and wet outside. This holiday inspired spice mixture makes a great festive side dish.
1 1/2 lbs Brussles sprouts, halved and trimmed
1 small butternut squash, chopped
2 celery root, peeled and diced into bite-sized pieces
2-3 parsnips, halved lengthwise and cut in 1/4 inch half-circles
2 large sweet potatoes, diced into bite-sized pieces
Rosemary
Ginger
Nutmeg
Apple cider vinegar
Salt and pepper
Olive oil or avocado oil
Preheat oven to 350 degrees.
Place all veggies in large rimmed trays in a single layer, making sure the vegetables are not piled up too high. Sprinkle generously with rosemary and all the other spices. Mix well. Drizzle generously with olive or avocado oil and apple cider vinegar.
Place in oven. Roast for approximately 20 minutes and check on Brussels sprouts. Remove if done. Mix the rest of the vegetables well to turn them over. Roast for another 25 minutes or until sweet potatoes are soft. Remove from oven and mix all the vegetables together in one of the trays. Taste for seasonings and add more salt if necessary.
