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I am a picky eater. Ironic for someone who loves to cook, I know. When I was a kid, I hated vegetables. Looking back, it wasn’t that I didn’t like veggies, it was that I didn’t like the way they were prepared.
I did not like cooked carrots as a child. Still don’t. But I have discovered that I love roasted carrots. Thin sliced carrots roasted with olive oil, seasoned with salt and pepper, still firm but not crunchy? Delicious!
- Yellow Squash? Hated it thick cut and grilled or baked with cheese on it. Love it thin sliced and roasted! (and fried)
- Zucchini? Hated it thick cut grilled or baked with cheese on it. Love it in casseroles and thinly sliced and roasted!
- Bell Peppers? Still not a fan of green bell peppers-they give me heartburn. I LOVE a ripe colored bell pepper. Love them both fresh, and yes, roasted!
- Onions? Red onions are delicious roasted!
There are many other veggies that are delicious roasted, such as green beans, potatoes, and sweet potatoes (if you like them). Sweet potatoes are the only food on the planet that makes me gag so we will pretend they don’t exist. I roast potatoes separately due to their density. Because of that, they need to cook longer than the other veggies.
Suggested Veggies
- Red Onion
- Zucchini
- Squash
- Carrots
- Green Beans
- Mushrooms
- Cherry Tomatoes
- Roma or Plum Tomatoes
Seasonings
Keep the seasonings simple! You will be surprised by how fresh vegetables taste when lightly sprinkled with sea salt and fresh cracked pepper. Try them with your favorite seasoning blend or with a light dusting of freshly grated Parmesan cheese.
What to Serve with Roasted Veggies?
What would roasted veggies go well with as a side dish? Almost anything! My favorite things to eat with these are a juicy grilled steak, pan fried steak bites, risotto, and pasta dishes. They would also be good mixed into a quiche or into an omelet.
Another way I incorporate these is on pizza! I have used leftover roasted veggies on several pizzas. My favorite is on a deep-dish chicken alfredo pizza of my own creation.
How to Make Oven Roasted Veggies
Oven Roasted Veggies
Ingredients
- red onion, sliced
- Vidalia onion, sliced
- zucchini, thinly sliced
- yellow squash, thinly sliced
- bell peppers, sliced
- carrots, thinly sliced
- cherry tomatoes, halved
- fresh green beans, ends snapped or cut off
- mushrooms, sliced
- 1-2 Tablespoons olive oil
- salt and pepper to taste
Directions
- Preheat oven to 425 degrees F.
- Prepare a large baking sheet by lining with a silicone liner or parchment paper.
- Choose what vegetables you want to use and prepare by cleaning and drying them. Peel carrots and onions. Cut the ends off the green beans and carrots.
- Slice vegetables to the size you want and combine in a large bowl. Keep in mind that smaller, thinner slices will cook faster than thicker, chunkier pieces.
- Drizzle with 1-2 Tablespoons olive oil. Toss to coat the vegetables. You do not want to see oil sitting in the bottom of the bowl. They just need a light coat.
- Put lightly oiled veggies on baking sheet lined with a silicone pad or parchment paper.
- Lightly season the coated veggies with sea salt and fresh cracked pepper.
- Bake at 425 degrees F for approximately 10-15 minutes or until the edges are just starting to brown and carmelize. If you have chunkier vegetable pieces, increase cooking time by 5-10 minutes.
- Serve hot.
cooking with ree 
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