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Oven roasted vegetables are delicious!!! I have always loved them. I will say now that I’m older, the selection of vegetables I enjoy has increased. They are an amazing source of natural vitamins for the body.
When eating healthy, sometimes finding new ways to cook vegetables becomes a big task. It doesn’t have to be. The trick is realizing these babies don’t need much to be delicious!
Instead of topping with some type of sauce, try this roasted version instead. If you have a picky eater, I challenge you to try these! Roasting vegetables really brings out all of their natural flavors and sweetness. Some roasted vegetables taste like candy to me!
Get creative with the vegetables you roast. A few of my favorites are Sweet potatoes, zuchinni, onion, brussel sprouts, bell pepper and asparagus. To keep it simple, I usually pick 3. Another great addition would be whole garlic cloves.
Some take longer than others to roast like sweet potatoes and brussel sprouts. These should always go in first. Then add the vegetables that are quicker cooking about half way through. Onion and zuchinni are pretty fast so make sure not to cook them too long.
The longer you roast, the more your vegetables can shrink in size. You don’t want that. They should roast until lightly brown and for tender.
I do love to use my pizza stone over a cookie sheet for just about everything! They really are amazing for even cooking and prevent the bottoms of cookies from getting too dark. That’s why 9/10 I use the stone over metal cookie sheets. Feel free to use whatever you like best.
I do hope that if you’ve never tried roasted vegetables that you will give these a try. It’s super simple and anyone can make a yummy side that tastes great. Challenge yourself to get vegetables in at every meal!
This makes about 4 conservative servings, but my husband and I usually just half this recipe for the two of us. We do love our veggies. I try and make half my plate some type of vegetable at every meal. If you want more options for healthy sides, check out this skinny chow mein noodle RECIPE as well.
Enjoy this recipe and challenge yourself to eat more vegetables!
Health benefits of vegetables:
*They are important sources of nutrients like potassium, dietary fiber, folate (folic acid), and vitamins A, E & C.
*They are great for your digestive system and fight bloating.
*A lot of vegetables contain high amounts of water and keep you feeling fuller longer.
*They are relatively cheap compared to the rest of your shopping list so you can buy a lot.
*Eating a large variety of vegetables will also benefit your skin and make it glow.
*The more you eat in your diet, the better you will feel overall. I think some of my vegetarian friends can back that up.
Recipe tips:
-Some healthy ideas to complete this meal would be serving it with rotisserie chicken, marinated and roasted chicken breasts or thighs, homemade turkey meatballs, or sliced pork tenderloin.
-Baking on a pizza stone ensures more even cooking so I tend to use that over a cookie sheet when I can.
-Feel free to get creative with your seasoning. Adding anything from a little paprika for a smokey flavor, or oregano for Italian night, would be a great addition.
-Opt for organic vegetables as much as you can. “Organic” is the only thing heavily regulated in the United States so you know your vegetables are free from any chemicals. If you don’t want to buy all organic, at least go for organic items where you eat the skin like zuchinni. Onions would be one option where organic isn’t necessary because you peel them.
Oven Roasted Vegetables
A healthy and delicious side for any meal. These roasted vegetables are quick and easy. Roasting brings out all the natural flavors of the seasons best vegetables.
Ingredients
- 2 Large Sweet potatoes
- 1 Medium Onion
- 1 Large Zuchinni
- 2 Tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
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Wash and peel sweet potatoes. Using a large chef knife, cut into 1” cubes. Place in medium bowl and toss with 1 tbsp Olive Oil and Salt and Pepper to taste.
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Next cut onion into 1” pieces as well. Slice washed zuchinni in half and then in half again (end to end). Lay zuchinni cut side down on a cutting board and slice into half moons.
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Place sweet potatoes onto parchment lined cookie sheet or pizza stone. Bake @ 375 degrees for 15-20 minutes. You want them to be lightly brown and slightly fork tender.
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In same bowl toss your onion and zuchinni with 1 tbsp Olive Oil and Salt and Pepper to taste. After Sweet Potatoes have cooked 15-20 minutes, add your onion/zuchinni mixture on top. Place back in oven @ 375 degrees for an additional 10-15 minutes.
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Take out of oven and toss on sheet pan or pizza stone. The vegetables should be lightly brown and fork tender. You don’t want to over cook them because they will shrink in size. Serve along side a protein like chicken and a carb like brown rice to compete the meal.
