Poor side dishes never get much love on my site. I’m more of a main dish gal. Side dishes just don’t seem that difficult to me, and I always feel like they’re a no brainer, but maybe they’re not. If you’re new to real food, you may not know how easy it can be to make an awesome pan of roasted vegetables. They’re my favorite way to eat my daily dose of vegetables with my dinner. A quick salad or roasted vegetables are an easy way to round out a meal.
There are a lot of reasons to love roasted vegetables. Let me count thy ways.
1. Easy: Honestly, you just chop, toss in some oil, season, and let the oven do the work. Thank you, dear oven, for doing my dirty work.
2. Delicious: Roasted vegetables just taste great! Asparagus gets all nutty and delicious. Peppers and onions get sweet. Mushrooms develop a deep earthy flavor. If you don’t think you like vegetables, maybe it’s because you haven’t been preparing them well. Roasting them is a great way to try new vegetables. Skip the cans. Choose fresh ingredients, and throw them in that oven.
3. Versatile: You can roast almost any kind of vegetable with some substance to it. Peppers, onions, asparagus, mushrooms, sweet potatoes, potatoes, squash, zucchini, tomatoes, butternut squash, broccoli, Brussels sprouts, and more can all be roasted and taste great. Pretty much whatever you have on hand can be tossed together to make a wonderful roasted vegetable medley treat.
4. Easy clean up: With roasting a variety of vegetables on one single tray, clean up is a snap. I hate dishes, so this is a big win for me. Especially if you use a baking stone like I do, a little hot water, a scrub brush, bada bing bada boom, you’re done.
Here’s my versatile recipe. Remember, you can use a variety of vegetables, add some herbs, garlic cloves, and other things to spice it up as you wish. In the picture, I used mushrooms, onions, asparagus, and red pepper.
- Bunch of asparagus, woody ends trimmed and cut into 2-3 inch pieces
- 1 red pepper, cut into chunks
- 1 onion, quartered and separated
- Approx. 8-10 mushrooms, quartered
- 2-3 T. olive oil or your favorite fat (no vegetable oil please!)
- ¼ tsp real sea salt or more to taste
- fresh cracked pepper
- Toss cut up vegetables with olive oil.
- Spread out into a single layer on baking stone or cookie sheet.
- Sprinkle with salt and pepper.
- Roast at 400 degrees for 30 minutes, tossing one time halfway through.