Thursday, December 5, 2013

Perfect Roasted Vegetables

One of my all time favorite meals is to roast assorted veggies in the oven.  I make them for dinner at least once a week.  Over the years I have varied the time of roasting and/or the oven temperature, but I have used the following method the last few years and I am happy with the results.

When making the veggies as a side dish, I do not usually include an extra protein.  Though most often I make it as the main meal and add either tempeh, tofu, or veggies sausages.  I used tempeh in these pictures and I tossed the cubes in sesame ginger salad dressing prior to roasting.

Use whatever veggies you have on hand or are in season.  


INGREDIENTS:  Use any combination of the following or what you have on hand.
12-15 Brussels Sprouts (halved if large)
1 large Potato, cubed  (I like Sweet Potato)
1.5 cups Butternut Squash, peeled and cubed
6-8 Crimini Mushrooms, halved
6-8 cloves of Garlic, peeled
1 small Zucchini, sliced in chunks
12 mini/baby Carrots
1 Bell Pepper - any color, cored and sliced into chunks
1.5 cups Cauliflower florets
1 Onion, cut into wedges
*  Tempeh, Tofu, or Veggie Sausages (such as Tofurky or Field Roast) cut into 1 inch pieces
1 tsp Herbs d'Provence
1 tsp granulated Garlic
pinch of ground Sumac Berries
fresh ground Black Pepper
Sprinkle of Sea Salt


1.  Heat oven to 425˚F (218˚C).  Line a rimmed baking sheet with aluminum foil and spray with olive oil or other non-stick cooking spray.  If I am wanting to make a really large batch so we have leftovers for lunches the next day, I will also use another small pan that will fit in the oven with the baking sheet and cook extra.

2.  Place all of the desired veggies in one layer on the pans.

3.  Spray lightly with olive oil and sprinkle with seasonings.

(Ready for the oven)
4.  Place in oven for 11-12 minutes.  Take out, stir and flip veggies with a rubber spatula and place in oven for an additional 11-12 minutes. (Note - A metal spatula has a tendency to rip the foil)

5.  Serve while warm.

(Ready for eating)
*  If you have a small amount of leftovers but not enough for a meal, cook some pasta such as farfalle or penne and toss with the warmed leftover veggies and a vinaigrette for a simple pasta salad.

- Bon Appetit

" There is nothing I like more than picking fresh vegetables then putting them in the dinner you make that night." - Patrick Duffy


  1. An all time favourite of mine. Even Roland likes it sans the meat...

    1. All kind of veggies pan roasted in the oven - what's not to love?