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SideChef
Recipes
Roasted Vegetables
Recipe

10 INGREDIENTS • 6 STEPS • 1HR

Roasted Vegetables

4.0
2 ratings
If you’re uncertain how to prepare a new vegetable, you usually can’t go wrong with roasting— most things end up sweeter, with nice crunchy bits.
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Leanne Brown
I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
http://www.leannebrown.com/
If you’re uncertain how to prepare a new vegetable, you usually can’t go wrong with roasting— most things end up sweeter, with nice crunchy bits.
1HR
Total Time
$0.75
Cost Per Serving
Ingredients
Servings
2
US / Metric
Purple Carrot
to taste
Purple Carrots
or Any Root Vegetables
Purple Potato
to taste
Broccoli
1 head
Broccoli
cut into florets
Garlic
3 cloves
Lemon
4 slices
Fresh Thyme
4 sprigs
Fresh Thyme
or Sage, Oregano or Bay Leaves
Olive Oil
2 Tbsp
Olive Oil
or Butter
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
174
Fat
14.1 g
Protein
4.1 g
Carbs
11.5 g
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Roasted Vegetables
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Leanne Brown
I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
http://www.leannebrown.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Clean and chop Purple Potatoes (to taste), Purple Carrots (to taste), Broccoli (1 head), Green Bell Peppers (to taste). Generally, I prefer to leave the skin on for the following reasons: skin tastes nice and gets crispy; there’s a lot of nutrition in the skin; peeling is slow! Just be sure to wash the vegetables thoroughly.
step 2 Clean and chop Purple Potatoes (to taste), Purple Carrots (to taste), Broccoli (1 head), Green Bell Peppers (to taste). Generally, I prefer to leave the skin on for the following reasons: skin tastes nice and gets crispy; there’s a lot of nutrition in the skin; peeling is slow! Just be sure to wash the vegetables thoroughly.
step 3
Dump your vegetables into a roasting pan. Drizzle everything with Olive Oil (2 Tbsp). Add in Lemons (4 slices) and season generally with Salt (to taste), Ground Black Pepper (to taste), Fresh Thyme (4 sprigs), and Garlic (3 cloves).
step 3 Dump your vegetables into a roasting pan. Drizzle everything with Olive Oil (2 Tbsp). Add in Lemons (4 slices) and season generally with Salt (to taste), Ground Black Pepper (to taste), Fresh Thyme (4 sprigs), and Garlic (3 cloves).
step 4
If roasting root vegetables, pop the pan in the oven for 1 hour or longer, but check on the vegetables after 45 minutes. For non-roots they may be done after 20 to 30 minutes. Test them by poking them with a knife. If it meets no resistance, they’re finished; if not, let them cook longer. Don’t worry: it’s not much of a problem if you overcook them.
step 5
After you pull the vegetables out of the oven, push them around with a spatula to free them from the pan. Remove any garlic cloves and smash them into a fine paste (removing the skins at this point), then put the garlic back in the pan and mix together.
step 5 After you pull the vegetables out of the oven, push them around with a spatula to free them from the pan. Remove any garlic cloves and smash them into a fine paste (removing the skins at this point), then put the garlic back in the pan and mix together.
step 6
Squeeze the juice out of any lemons and discard the woody bits of any cooked herbs. Add a little more butter, a bit of favorite sauce, a little soft cheese or mayonnaise, and serve. Enjoy!
step 6 Squeeze the juice out of any lemons and discard the woody bits of any cooked herbs. Add a little more butter, a bit of favorite sauce, a little soft cheese or mayonnaise, and serve. Enjoy!
Tags
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Appetizers
Dairy-Free
American
Budget-Friendly
Gluten-Free
Lunch
Christmas
Healthy
Shellfish-Free
Dinner
Easter
Vegan
Vegetarian
Potatoes
Side Dish
Vegetables
Thanksgiving
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