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Our Top 10 Roasted Vegetables

Mar 23, 2017 | Roundups | 0 comments

Roasted Veggies, Roasted Root Veggies
Image: Paleo Running Momma

Do you remember when David Letterman did his Top 10 lists? Today I am continuing the tradition, but giving it a culinary spin, with my Top 10 Roasted Vegetables list.  However, I make no promises for humor, sorry Dave.  🙂

Number 10 Roasted Vegetable: Cauliflower
Wash, trim, toss with olive oil, salt & pepper (or make my Smoky Paprika Cauliflower). Place in single layer on baking sheet and roast at 425 F for 30-40 minutes, tossing halfway through cook time.
Number 9 Roasted Vegetable: Broccoli
Prepare just like cauliflower, but roast for ~20 minutes at 425. I like to sprinkle a little parmesan or lemon zest on top after cooking.
Number 8 Roasted Vegetable: Carrots
Chop your carrots into 2″ pieces (peeling is optional), toss with olive oil, salt and pepper. Spread in single layer on baking sheet and roast at 400 F for 20-30 minutes. Try finishing with chopped fresh dill.
Number 7 Roasted Vegetable: Zucchini
Cut zucchini into spears (like a pickle spear) and toss with chopped fresh garlic, olive oil, salt and pepper. Spread in single layer, skin side down on baking sheet and roast at 450 for 10-15 min or until spears start to brown. Optional: finish with a sprinkle of Herbes de Provence or Italian seasoning.
Number 6 Roasted Vegetable: Green Beans
Toss trimmed green beans with olive oil, salt & pepper. Place in single layer on baking sheet and roast at 400 F for 20-25 minutes, tossing halfway through cook time.
Number 5 Roasted Vegetable: Butternut Squash
Toss chopped butternut squash with olive oil, salt & pepper. Place in single layer on baking sheet and roast at 400 F for 20-25 minutes, tossing halfway through cook time.
Number 4 Roasted Vegetable: Beets
Peel whole beets and coat lightly with olive oil. Wrap in aluminum foil, place on a baking sheet, and roast at 375 F until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice.
Number 3 Roasted Vegetable: Sweet Potato
Peel and dice your sweet potatoes. Toss with olive oil, salt & pepper. Place in single layer on baking sheet and roast at 400 F for ~45 – 60 minutes, tossing halfway through cook time.
Number 2 Roasted Vegetable: Tomatoes
Surprise! Yes, tomatoes are fantastic when roasted. Using plum tomatoes, cut in half lengthwise and toss with olive oil, salt & pepper. Place in single layer on baking sheet and roast at 350 F for  45-60 minutes or browning on bottom.
AND my Number 1 Roasted Vegetable: Asparagus
Trim bottom 2″ off the asparagus. Toss with olive oil, salt & pepper. Place in single layer on baking sheet and roast at 425 F for 10-12 minutes. Finish with lemon zest for an extra punch of flavor.

There you have it, my Top 10 Roasted Vegetables list. I love doing a large batch (either single or mixed veg) and having on hand to use as sides, toss into a salad or snack on all week!

Here's a bonus recipe: Roasted Garlic
Cut off top 1 garlic bulb (not a single clove but the entire garlic bulb), drizzle with olive oil, wrap in foil & bake at 350 for 50-60 minutes. Then squeeze out each clove from it's paper skin. Use your roasted garlic in marinara sauce, with almost any seafood dish, in a frittata or simply spread onto a piece of toasted gluten free bread. AMAZING!

What are your favorite Roasted Vegetables? Let me know in the comments below or post a pic on Facebook, Twitter or Instagram. Find us in all 3 places as @prepdish!

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