postheadericon Roasted Veggie Tips

Almost any vegetable seems to taste better roasted. This winter we have roasted green beans, zucchini, yellow squash, bell peppers, parsnips, leeks, broccoli, and of course, our favorite brussels sprouts. This is an easy way to add veggies to a dinner when you are already using the oven.

Roasted Broccoli

First tip: preheat oven to 400+ (temp can vary a bit depending on the other things you are cooking. Toss the veggies in olive oil and sprinkle a little kosher salt over the top. You can add some minced garlic or not, depending on time available & your taste. Roast for about 20 minutes, shaking a couple times.

Second tip: Try this with frozen veggies – it works great with frozen green beans, and then you don’t have to take the ends off! It really makes frozen veggies taste less like frozen veggies, too!

Third tip: Make more than you think you’ll need. I’m amazed at how fast the kids eat the roasted veggies, they’re sweeter somehow. mmmm… And you can tell them the beets are candy! ;)

Fourth tip: Try to roast vegetables the kids (or other adults) haven’t liked served other ways. Almost everyone who says they “hate brussels sprouts” has made an exception for my roasted brussels sprouts

One Response to “Roasted Veggie Tips”

Look at our lunches!
Foods we have made
Recipe Categories