Roasting veggies takes them to a whole new level and it’s so easy to do! Toss them in a bit of oil with garlic and seasonings, then spread them out on a sheet pan and bake. 20 – 30 minutes later they’re ready to eat, and the taste is totally transformed. The garlic gets mellowed out, the onion is sweet and crunchy, the cauliflower has little browned bits that makes it a little crunchy and SO tasty!
Whenever I roast veggies, I have such a hard time keeping myself from snacking on them right away when they come out of the oven. This batch was no exception … I tried to stop myself, tried to save them for the pictures, but I just couldn’t help it! I want to grab the little crunchy browned bits right when they come out of the oven, especialy the cauliflower and onions. It’s almost like candy to me …
Yesterday I went to yoga, like I always do on Saturday mornings and I’ve learned I HAVE to eat something before I go or I’m going to suffer (and not in a good way). I would love to tell you I actually made these lovely veggies before I went, but honestly, I barely had time to stumble out of bed before it was time for yoga. So I grabbed a fiber bar from my pantry, poured my tea into a travel mug and headed off to yoga.
When I came home from yoga, I was still doing good. My kids and I went out for coffee … and then we took a stroll around our favorite park. By the time we got home I was starving! My body wanted protein, so I got out my instant pot to cook up some corned venison and then started working on my roasted veggies. The veggies filled up my tummy, so I had no problem waiting a bit for the meat to finish cooking.
I sprinkled my roasted veggies with marinated feta cheese too … a totally optional, but very delicious, thing you might want to try if you are partial to cheese. The leftovers I put in a container in the fridge for future snacking and salads.
Can I switch up the vegetables?
Absolutely! Most vegetables take well to roasting, so you can mix and match veggies to your heart’s content.
What veggies are best for roasting?
I think the best veggies to roast are the non-leafy kind. Cauliflower, broccoli, squash (of all kinds), potatoes, peppers, eggplant, onions, tomatoes, carrots, green beans, even cabbage is great roasted … the list goes on and on. Feel free to experiment and find your own favorite mix.
How long does it take to roast vegetables?
It depends on the vegetable. Some veggies take longer than others. Cooking Classy has an awesome resource for how long to roast different types of veggies. And her photos are so pretty too. She used the full spectrum of the rainbow!
What to serve with roasted vegetables?
If you want a little meat with your roasted veggies, you can roast slices of sausage or marinated chicken chunks right on the pan with the vegetables. Here are some other delicious options to add some protein to your meal:
- Beef Rouladen
- BBQ Cheddar Mini Meat Loaves
- Crockpot Za’atar Pot Roast
- Better Than Rotisserie Crockpot Chicken
- Lemon Garlic Butter Chicken
- Lemon Garlic Roast Leg of Lamb
- Walnut Crusted Salmon
- Parmesan Terragon Chive Crusted Fish
Garlic Herb Roasted Cauliflower, Mushrooms & Zucchini
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 - 4 servings 1x
Ingredients
- 2 – 4 cloves garlic, peeled & chopped fine
- 2 – 3 Tablespoons olive oil
- 1 medium zucchini, chopped
- 1/2 of a head of cauliflower, cut into florets
- 1/2 of a red onion, peeled & chopped into chunks
- 4 oz. mushrooms, cleaned & cut into quarters
- 1 – 2 Tablespoons fresh herbs, chopped (I used rosemary, chives and oregano … or substitute 1 teaspoon Italian Seasoning)
- To season: Red Robin Seasoning (or your favorite seasoned salt), Trader Joe’s 21 Seasoning Salute (or your favorite non-salt seasoning mix) & fresh ground pepper.
Instructions
- Preheat the oven to 425 F. In a small bowl, mix the garlic with the olive oil and set aside. Line a large rimmed baking sheet with a silicon baking mat or spray with cooking spray.
- Prepare your vegetables, setting them on the prepared baking sheet. Sprinkle with herbs, seasonings and fresh ground pepper, then drizzle the oil over, making sure to get all the garlic on the pan as well. Toss to mix, then spread the veggies out all over the pan to give them some room to roast.
- Put the pan in the oven and cook for 15 minutes, then stir and spread the veggies around again and cook for another 15 minutes or until the onions and cauliflower have nice browned crispy bits on them.
- Remove from oven, sprinkle with feta (if desired) and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
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[…] if paired with some roasted broccoli to add more color to the plate. If you want to stay low-carb, garlic herb roasted cauliflower or cauliflower polenta are two options that “feel” starchy but are refreshingly low in […]