We all know that vegetables are good for us, and that we need to eat lots of them. The recommendations are that adults eat 4 to 5 servings a day. Vegetables provide vitamins, minerals, and fiber, as well as antioxidants and phytonutrients. These nutrients help protect against damage from oxidation, inflammation, and toxins, which can cause heart disease, diabetes and cancer.
However, sometimes vegetables can get a little boring. You know the feeling, where you just can’t face another salad or serving of steamed vegetables. It’s time for a new preparation method. Have you considered roasting vegetables?
Roasting vegetables is a great way to bring out the delicious and unique flavors that vegetables offer. It’s an easy cooking method that produces great results. The process is fairly straightforward. You simply combine vegetables with seasonings and olive oil or another healthy oil. Then you place them on a baking sheet and roast them in the oven. As they cook and get a little “char” on them, the flavors develop and the sweetness of the vegetables comes out. They don’t need a lot of attention while they are roasting, so your time is freed up to prepare the other items in your meal.
Here are some of my favorite roasted vegetable recipes for you to try. They are so delicious, you will want to eat all your veggies!
Roasted Cauliflower with Tahini Sauce
¼ cup extra virgin olive oil
4 tsp ground cumin
2 heads cauliflower, cored and broken into 1 ½” florets
Kosher salt and black pepper to taste
½ cup tahini
3 cloves garlic, smashed and minced into a paste
Juice of one lemon
-Heat oven to 500 degrees F. Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25-30 minutes. There should be a little char here and there.
Meanwhile, combine tahini, garlic, lemon juice and ½ cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.
Roasted Brussels Sprouts with Pecans
2 pounds Brussels sprouts trimmed and halved
1 cup pecans, roughly chopped
2 Tbsp olive oil
2 cloves garlic, finely chopped
Kosher salt and black pepper
Heat oven to 400 degrees F. On a large, rimmed baking sheet, toss Brussels sprouts, pecans, oil, garlic, ½ tsp. salt and ¼ tsp. pepper. Turn the Brussels Sprouts cut side down.
Roast until golden and tender, 20-25 min, depending on your oven. I cook mine until some have a little dark char in places.
Roasted Eggplant and Tomatoes With Parmesan Cheese
2 small eggplants, cut crosswise into 1/4-inch slices
6 medium plum tomatoes, cut crosswise into 1/4-inch slices
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil
Fresh shredded Parmesan cheese
Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°.
In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.
Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you’re stacking, use 2 pans.)
Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with fresh Parmesan cheese.
Serves 4 to 6.