I get asked quite frequently what I actually make with the groceries from my weekly hauls. The answer more often than not is “roast them”. By now in my cooking journey, I’ve learned that roasting is one of the easiest ways to make vegetables taste great. But before I started to commit to eating more veggies, I was at a loss for how to cook them. If I have one suggestion for you, it’s learn how to roast everything.
Vegetables are pretty forgiving. Chop them up, stick them in a hot oven with some olive oil, salt, and pepper and they will likely turn out scrumptiously. The best part is that although some of the veggies can take upwards of 45 minutes to roast, they are a throw ’em in and forget about ’em sort of thing. Easy as pie (only tastier).
What I personally like to do is make a big batch of roasted vegetables at the beginning of every week. Since I typically do my grocery hauls on Sundays, instead of putting all my vegetables away, I’ll just start chopping and roasting. Having prepared vegetables on hand makes it way more likely that we will actually eat them plus when paired with roasted chicken or other protein, they make for quick lunches and dinners when life gets chaotic.
So while you’re binge-watching Netflix on your day off, I suggest having a big ol’ pan of sweet potatoes and carrots going in the oven. Multi-tasking at its finest.
- Olive Oil
- Sea Salt
- sweet potatoes, carrots, and red bell peppers with olive oil, smoked paprika, sea salt, and pepper
- grapes tomatoes, button mushrooms, sweet onions, and garlic with olive oil, fresh basil or cilantro, sea salt, and pepper
- cauliflower and broccoli with olive oil, fresh lemon juice, red pepper flakes, salt, and pepper
- Preheat oven to 400F.
- Option A Choose 2-4 vegetables with the same roasting time. Cut into same size pieces.
- Option B Choose 2-4 vegetables with different roasting times. Cut the vegetables with a longer cooking time into smaller pieces than those with a shorter cooking time to help them roast evenly.
- Place on a rimmed baking sheet.
- Drizzle with olive oil. No need to measure. Just make sure each vegetable gets a little bit of oil.
- Top with sea salt and pepper. If adventurous, experiment with spices, herbs, or lemon juice. If feeling safe, sea salt and pepper will taste great!
- Mix everything together.
- Spread out on a baking sheet. Don't overcrowd your pan. You want to make sure your vegetables all have enough room to cook evenly.
- Roast until vegetables can easily be pierced with a fork. For roasting time, follow the guidelines above. 30 minutes is usually a safe bet. If veggies are still hard, continue roasting in increments of 5-10 minutes until done.
- Enjoy your new found love for roasted vegetables!
What are your favorite roasted vegetable combinations?
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