The Perfect Roasted Vegetable Recipe
I’m not really sure what I ate before I ate roasted vegetables. It’s a standard meal around here, and really just about the only thing that’s consistent in our diets. We go through phases in my apartment, but roasted vegetables are perennial.
This recipe is the standard recipe, and will guide you on the road to roasted excellence. And the thing to note about this recipe that makes it even better is just how easy it is to tweak and rotate out the veggies.
Also keep in mind the variety roasted vegetables can provide your meals. Put it next to some chicken as a side. Serve it on a bed of millet or quinoa. Or on top of some mashed butternut squash. Vegetables everywhere!
Cauliflower is the foundation of this particular roast (and you can read further about my love affair with cauliflower here), but the broccoli pairs wonderfully with it.
Other roast ingredients we like include Brussels sprouts, asparagus, bell peppers and broccolini. Any oil will work – past favorites include almond and avocado oil, or a half-and-half mixture with olive oil. Lemon juice on top gives a fun, zany tang if you’re hosting a dinner party.
Basically what I’m saying here is that this recipe is no-fail. Use whatever vegetables, whatever topping, whatever oil. You’ll have a roasting good time.
- 1 sweet potato
- 5 carrots
- 1 squash
- 1 crown broccoli
- 1 cauliflower
- 1/8 cup olive oil
- scant 3/4 tsp pepper
- 3/4 tsp salt
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- Preheat oven to 425 degrees.
- Cut the sweet potato into chunks, dice the carrots into 1/4 inch pieces, slice the squash to preferred thickness, and break broccoli crown and cauliflower into bite-size pieces.
- Pour olive oil onto vegetables and toss to coat. Sprinkle salt, pepper, almonds and sunflower seeds on top.
- Bake for 40-50 minutes — tossing vegetables halfway through — until vegetables begin to char. Remove from oven and let cool two minutes before serving.