Incorporating more vegetables into your diet without getting bored of eating the same salad variations can be challenging. Not only is roasting a simple way to prepare vegetables, but it can help add variety to your diet.
Even those who aren’t in the vegetable fan club may find themselves pleasantly surprised with these recipes.
Buy these veggies in advance, come home from school or work and throw them in the oven for a tasty addition to the main course. They work great with other oven-roasted dishes, too – such as chicken or salmon.
Broccoli:
Preheat oven to 400 degrees.
Rinse broccoli and pat with paper towel to dry.
Next, chop the bottom part of the stem off. Then, starting at the base of the stem, cut broccoli into medium-sized florets.
In a bowl, toss the broccoli with olive oil, sea salt and cracked pepper.
Spread broccoli onto a baking sheet or casserole dish and roast in the oven for 30 to 45 minutes or until tender and slightly browned.
Recipe adapted from Chloe’s Kitchen by Chloe Coscarelli.
Brussels sprouts:
Preheat oven to 400 degrees.
Rinse brussels sprouts and pat with paper towel to dry.
Trim ends of brussels sprouts and cut in half (lengthwise).
In a bowl, toss brussels sprouts with olive oil, sea salt and cracked pepper.
Spread brussels sprouts onto a baking sheet or casserole dish and roast in the oven for approximately 45 to 50 minutes or until browned and tender.
Recipe adapted from Make it Paleo by Bill Staley and Hayley Mason.
Eggplant:
Preheat oven to 400 degrees.
Rinse and dry eggplant. Leaving the skin on, slice the eggplant in 1/2 inch thick slices and place them on a cookie sheet.
Sprinkle a pinch of salt on either side of each slice and allow them to sit for about 10 minutes. This process is called “sweating,” and it removes some of the natural bitterness of the eggplant.
Next, drizzle olive oil over both sides of each slice and roast in the oven for approximately 45 minutes, checking periodically to see when they become browned and tender.
Recipe can be found on my blog at http://eatsleepeat.com/2013/06/29/roasted-eggplant/.
Red potatoes:
Preheat oven to 425 degrees.
Rinse and dry potatoes. Cut into fourths.
In a bowl, toss potatoes with olive oil, sea salt and cracked pepper.
Spread potatoes onto baking sheet or casserole dish and roast in oven until they are golden brown and crispy outside and tender inside, approximately 30 minutes.
Recipe adapted from http://www.marthastewart.com/332662/roasted-red-potatoes
