#roasted veggies

[daily-deliciousness]

Garlic roasted carrots

[brunchbinch]

Roasted chickpea and veggie bowl (x)

[mealsivemadeforyou]

butter bean hummus. roasted cauliflower. red onion. crispy chickpeas. tabouli style salad. fresh radish. dill. sesame seeds.

[paulpingminho]

[musewrangler]

You guys. *pauses to chew.

This is OUTSTANDING. Half-Baked Harvest recipe for kale salad with roasted sweet potatoes and chick peas with a honey mustard dressing and feta. Add meat or don’t. But you had to know.

[angie-j-kay]

Adventures in Veggie Roasting!

Well, I'm still stressed as hell, but I started experimenting with vegetable roasting for the Munchies and it's turning into a kitchen staple in my home. So you chop the yummies up. Then you toss them in a bowl with a splash or two of olive oil, a bit of salt and pepper, then whatever the hell seasonings the voices in your head tell you to use. Line a cookie sheet with parchment paper, preheat your oven, and GO.

It's minimum prep time, and I LOVE the results! So far, the results have been thus:

Potaotes: 425 degrees F, salt, rosemary, and WAY too much pepper, 35 minutes. Those were some peppery taters, but hot damn if we didn't scarf those babies down. I made them so that when I smoked weed to fight my insomnia and woke up at 5am with the Munchies, I would have something less gross than snack food. These puppies are EPIC as cold leftovers. Carrots: 425 degrees F, salt, pepper, and rosemary, 35 minutes: We straight up ate 2 pounds of carrots in two consecutive meals with damn near nothing else in the dinner. We are adults, and no one can stop us. Also, this was us sober. Roasted carrots are just that good. Something happened to the sugars in the roots, and they tasted almost like a carroty caramel dessert. This is better than it sounds. It's also good cold, for random snack attacks.

Zucchini: 400 F, salt and pepper. Melts. In. Your. Mouth. Husband didn't like the "slimy" texture, but I adored it. There's a weird buttery taste to this that I wasn't entirely expecting. 3 smallish zukes, did NOT last 24 hours. NOT good cold.

Broccoli: 400 F, salt, pepper, and garlic powder, 30 minutes. I only got a bite, made this so my husband could take it for a work lunch. I liked it just freaking fine, thank you, but my husband called it a "religious experience." They did not survive long enough to try them cold.

Button mushrooms: 400 F, salt and pepper, 15 minutes. These didn't take long at all, and they're RICH. I just finished a dessert bowl of them, not even half of the tray, and I'm full. TBH, though, I like them better stir-fried. I am so not trying these cold.

[oldmtnbear]

On a cold and snowy night, it seemed like a good time for comfort food in the oven. Pesto chicken, roasted veggies & potatoes, with garlic olive oil, parmesan, and rosemary salt. It turned out fairly well. I did pair it with a Malpais Stout by LA Cumbre. Slightly bitter with smooth chocolate notes... it went really well with roasted flavors.

[ladyinrainbowglasses]

Roasted Veggie Soup

Ingredients: 2-3 quarts vegetable broth 1 and 1/2 large yellow onions, chopped roughly 3 pounds gold potatoes, chopped but not peeled 3 pounds parnsips, peeled and chopped 1/2 pound carrots, peeled and chopped 2 heads of roasted garlic 1/2 head of raw garlic 1/2 cup heavy cream 2 tablespoons olive oil Fresh rosemary (2-3 sprigs) 2 tsp marjoram Truffle salt and fresh cracked pepper Put the vegetables, excluding the pre-roasted garlic, in a roasting dish. Drizzle with the olive oil, add seasonings, and toss to coat. Roast the vegetables together in a 400 F oven for 40 minutes, taking out to stir midway through. Add 1 head of the roasted garlic to the vegetable broth in a large pot or Dutch oven. Crush slightly to release more flavor and cook on low heat for five minutes before adding the entire pan of roasted vegetables.  Cook on low heat for 40 minutes, though longer will not hurt the flavor.  Add heavy cream and the second head of roasted garlic, then blend together. The soup may require more liquid at this stage, depending on how thick you prefer your soups. Adjust seasonings to taste and consider topping with croutons or fried sage leaves.

[internationalvegetarian]

Roasted Curry Cauliflower

If you are a fan of meal prepping, this is a simple, easy recipe for you! I often will prepare these on the weekend and then pop them in the oven later that week for a simple fresh meal. This recipe goes really well with roasted brussels sprouts and roasted sweet potatoes. Click the "keep reading" button to see this recipe.

INGREDIENTS

1 head of cauliflower

1/2 cup of olive oil

1 1/2 Tablespoon minced garlic (2-3 cloves)

3 teaspoons curry powder*

1/4 teaspoon garlic powder (optional)

salt and pepper to taste

*You can make your own curry powder mix by adding cumin, paprika, turmeric, cinnamon, nutmeg, and cayenne.

INSTRUCTIONS

Chop up the cauliflower into bite sized pieces and place in a large bowl.**

Mince the garlic and place it in a small mixing bowl. Add the olive oil and spices then mix together.

Pour the olive oil mix on the cauliflower and mix it together until the olive oil mix coats most of the cauliflower.

Place the cauliflower in a Tupperware with a lid or a gallon sized baggie. Let the cauliflower marinate for at least 10-12 hours before you cook it.

To cook it, heat the oven to 375°F then place the cauliflower on a cooking sheet and place it in the oven for about 30-40 minutes. You will need to flip the cauliflower every 15 minutes or so.

The cauliflower will come out darker orange with some char on it.

**You can place the cauliflower directly in the Tupperware or gallon baggie to mix everything together if you want to save yourself the trouble of washing an extra dish.

[ronniefein]

Roasted Vegetables

I make roasted vegetables all the time, with different combinations of veggies and seasonings. It’s such a useful dish. A good side dish for sure, but also:

nice over polenta/mamaliga for a substantial vegetarian dinner

cooked, then covered with shredded mozzarella cheese and baked until the cheese bubbles and melts

placed on a pizza crust and topped with cheese (as above)

topped with a fried egg

served at room temperature as a salad (drizzled with olive oil and wine vinegar or Balsamic vinegar)

and so on ….

Follow me on Instagram @RonnieVFein

ROASTED VEGETABLES

12-16 baby potatoes

1 large onion, peeled

1 medium eggplant

1 sweet red bell pepper, deseeded

1 medium zucchini

8 ounces mushrooms

5 tablespoons olive oil

3 cloves garlic, chopped

salt and pepper

3 tablespoons mixed finely chopped fresh parsley and/or herbs such as thyme, basil, marjoram, rosemary, etc.

Balsamic vinegar or lemon juice, optional

Preheat the oven to 400F. Wash and drain the vegetables. Slice the potatoes 1/8-inch thick. Cut the onion, eggplant, red pepper, zucchini and mushrooms into chunks. Place all the vegetables in a single layer inside a large roasting pan. Pour olive oil over vegetables and toss to coat them. Sprinkle with garlic, salt and pepper and herbs. Toss to coat the vegetables evenly. Place the vegetables in the oven. Turn the heat down to 350F and roast the vegetables for about 50 minutes, stirring them occasionally. Serve hot or at room temperature. Serve plain or sprinkled with Balsamic vinegar or lemon juice. 

Makes 8 servings 

[daily-deliciousness]

Roasted garlic herb potatoes

[brunchbinch]

Roasted asparagus & potatoes (x)

[nycmixing]

Uber Eats // Zaitun Halal // Grilled Tilapia Fillet Platter // Roasted Vegetables + French Fries

[mealsivemadeforyou]

pan toasted buttered sourdough. avocado. spanish style sardines. hot honey pickled onion. xtra spicy chili crisp. sesame seeds.

roasted cauliflower. sweet potato. tomato. potato. shallot. coconut cream. vegetable broth. garlic. soffritto seasoning.

[harvestheart]

Roasted Vegetables

Cut vegetables into approximately equal sized pieces, so they cook evenly. If you want to get fancy, put zucchini and peppers in a separate pan and roast for just 20 minutes.

Toss with olive oil, to coat. Not too much!

Sprinkle with spices like thyme, oregano, and rosemary, salt and pepper. Roast at 450 degrees. For 40 minutes. Scrape and mix with spatula about mid-way through.

That's what is on the menu tonight!

[bewitchingkitchen]

A DUET OF VEGGIES

I love Delicata squash, but it is not easy to find at the grocery stores in our town. My first recipe incorporates the squash as a salad ingredient, still warm from the oven, although it will be equally tasty served cold. The second calls for Brussels sprouts, much more widely available. A super simple way to cook it, I hope you’ll give it a try. ROASTED DELICATA SQUASH SALAD(from the Bewitching…