Three recipes for roasting fresh vegetables include herb-roasted winter veggies, Parmesan and garlic-roasted veggies, and roasted zucchini, onion and peppers. These use simple flavorings that are easy to personalize, and don't take long to make.Continue Reading
Herb-roasted winter veggies include cauliflower, Brussels sprouts, carrots and sweet potatoes, cut into like-sized pieces for even cooking. Toss the diced and sliced vegetables in a bowl with olive oil and herbs to taste. Some herbs to consider include between two teaspoons and one tablespoon each of rosemary, thyme and parsley. Add in a dash of lemon juice. Toss to coat thoroughly, then spread the vegetables evenly on a baking sheet. Roast at 450 degrees Fahrenheit until tender, stirring regularly.
For Parmesan and garlic-roasted veggies, cut butternut squash, Brussels sprouts, carrots, parsnips and red onion into similarly-sized chunks. Toss these, along with peeled whole garlic, in a bowl with olive oil, grated Parmesan cheese, and seasonings to taste. Roast at 400 degrees Fahrenheit until tender, stirring regularly.
A third option is to cut zucchini into thick circles, onion into wedges and bell peppers into one-inch squares. Toss these with olive oil, salt and fresh ground black pepper. Add other seasonings, such as garlic or oregano, to taste. Roast at 475 degrees Fahrenheit until tender.Learn more about Vegetables