Oven Roasted Vegetables | Pilates by Shay
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Oven Roasted Vegetables

Roasted Vegetables

23 Aug Oven Roasted Vegetables

Posted at 23:06h in Health and Wellness by

Healthy and Satisfying, Roasted Vegetables can be enjoyed as a meal with rice, lentils, potatoes or served as side dish. This is my favorite way to cook veggies and I cook them at least twice a week. You can use any veggies you like, or go seasonal at your local farmers market and discover some new flavors.

Ingredients

  • Broccoli Florets
  • Cauliflower Florets
  • Mushrooms (I like baby portobello) but use whatever you like
  • Chickpeas/Garbanzo Beans (I use instead of adding rice sometimes)
  • Squash
  • Zucchini
  • Onion
  • Okra (if in season)

Seasoning

  • Salt
  • Pepper
  • Garlic Powder
  • Smoked Paprika
  • Grape Seed Oil (higher cooking temp, but you can use EVOO)

Instructions

  1. Pre Heat Oven to 425 degrees Fahrenheit.
  2. Line a baking sheet with foil or parchment paper (easy clean up)
  3. Add all the veggies to the baking sheet
  4. Add oil over the veggies and mix (you can use your hands)
  5. Season and gently toss until thoroughly combined
  6. Arrange all veggies in a single layer
  7. Bake for 20 minutes, stirring halfway through cooking. You want the veggies fork tender and slightly browned. Cook a couple minutes longer if want a crisp.
  8. Remove from oven and serve

Tips for Perfectly Roasted Veggies

  • Use a large sheet pan. You do not want the veggies to overlap. Arrange them in one single layer
  • Remember to stir halfway through cooking.
  • I actually use a countertop oven that is much smaller then a standard kitchen oven. My cook time is shorter, so make sure you adjust according to your oven.
  • Mix it up! Use other seasonings. Eat over rice or potatoes. Add some Sweet Potatoes to the mix
  • I like a little spice and tang, I sometimes add a few squeezes of Kewpie Mayo and Sriracha Sauce . Yummmmmmmmyyyyyy