I eat these veggies…let me think…..almost on a daily basis. I think it all started when I tried out going Paleo (a little over two years ago), and at first I was at a loss as to what I could make for dinners. One of my main goals was to up my vegetable intake, so it was game on. My first Paleo dinner was a big plate of oven roasted veggies with a few fried eggs on top, and that very meal has become a staple in my diet ever since. I swear to you, if you like perfectly crispy, warm, deep flavored vegetables – these will never. get. old. EVER.
I know you might be thinking that a simple sheet of roasted vegetables doesn’t really merit an entire recipe and blog post, and I wouldn’t have thought to post it either, that is until my sweet Brazilian mother in law came to visit us for a few months last year. It was a weeknight and I was making my go-to veggie and fried egg dinner. I could tell she wasn’t sold at first, but I gave myself a pretty big pat on the back when she later sat on the couch eating the leftover veggies straight off the pan. She asked me how I made them, and then wanted step-by-step instructions, and watched closely the next time I made them. It occurred to me that maybe not everyone knows how to make them, and I felt it was my duty to present my method to the world.
The vegetables I made for this post are broccoli, sweet potato, onion, and brussels sprouts, but there’s lots of flexibility. In my many years of veggie-roasting experience, here’s my two cents on other vegetables you can roast:
Recommended: carrots, bell peppers, asparagus (add to pan when you add garlic so it doesn’t burn)
Not recommended: zucchini (way too wet and mushy), eggplant (dries out and sticks to pan)
I looooooove to make a huge pan of veggies and save some leftovers. They are perfect to add in your omelet or scrambled eggs in the morning, or tossed on top of a big chopped salad for lunch.
- 1 head broccoli, cut into florets
- 1 sweet potato, cut into ½" strips
- ½ onion, sliced
- 1 cup Brussels Sprouts, halved
- 3 cloves garlic, minced
- 4 tablespoon olive oil
- 1-2 teaspoons Kosher salt
- ¼ teaspoon ground black pepper
- Preheat oven to 375 F.
- Toss all vegetables in the olive oil, and season with salt and pepper. Spread on baking sheet, large enough so that the vegetables aren't overlapping (you don't want them to be crowded, or else they'll steam).
- Bake for about 20 minutes. Remove from oven and evenly sprinkle the minced garlic. Use a spatula to combine well. Place back in oven for about another 15-20 minutes, or until vegetables are brown/crispy to your liking.