What's also great about roasted vegetables is that its easy and can be prepared, cooked, and served in under an hour. For easy cleanup, roast in a shallow pan that is lined with foil. Make sure your spray the foil with cooking spray to prevent sticking first, though.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings
- 3 small to medium white or yellow potatoes
- 1 medium sweet potato or yam
- 1 zucchini
- 1 butternut squash
- 4 large carrots or 1 cup of baby carrots
- 1 medium red or yellow onion
- 1 green or red bell pepper
- 1/2 cup extra-virgin olive oil
- kosher or seal salt (optional)
- black pepper
- 1 tsp. garlic powder
- 1/4 tsp thyme
- 1/8 tsp cumin
Next, begin to slice and cut vegetables. There is no rule to follow here, but I prefer to slice the carrots, zucchini, squash, onions, and peppers. Potatoes are delicious in cubes or for small white potatoes, in quarters.
After chopping and slicing, place vegetables in a single layer on baking sheet or in dish. Drizzle with olive oil. Add desired amount of salt and pepper. Sprinkle with garlic powder, thyme, and cumin.
Place in heated over and cook for 45 minutes, or until vegetables can be pierced with a fork. Serve immediately.
What to Pair with Roasted VegetablesRoasted vegetables are a versatile side dish. I love them with grilled chicken, beef roast, or as a stand alone dish for a very light dinner or lunch.
Some people also like to serve hummus along with roasted vegetables to use a dipping sauce. Traditional hummus works best in my opinion but there are several varieties that you could use to complement the flavor of the roasted veggies. Hummus can easily be made at home, but due to its increasing popularity, can also be found at most supermarkets. Sometimes you will find it in the deli section in a refrigerated case or by the dips. Learn how to make hummus at home.