When I originally wrote this post in 2012, roasting vegetables was a new kitchen technique for me. Now, I roast them all the time for my #whole30 challenge and just because I love roasted vegetables.
If you’ve never tried roasting vegetables before, you’re in for a delightful surprise. Roasting vegetables even the sour ones like brussel sprouts carmelizes their flavor, increasing the sweet factor, and makes the inside moist and soft. I love to roast a number of vegetables at the same time. Some vegetables can be roasted whole like sweet potatoes and asparagus. Others do better cut into portions.
Since starting my wheat-free journey many moons ago, or so it seems, I’ve been eating more vegetables, a lot more vegetables. And then I got into a rut with making veggies. A friend of mine, Stephanie of Confessions of a Stay-at-Home Mom, suggested roasting the veggies. I filed that suggestion away. Then, I saw this fabulous recipe for roasted broccoli and cauliflower on my friend Jo-Lynne’s site, Musings of a Housewife, and suddenly I needed to explore the world of roasted veggies. Being a 21st century mom, I turned to Facebook and the Philly Social Media moms, a group of local bloggers, for recipes. Boy did they come through!
Stephanie of Confessions of a Stay-at-Home Mom
The mom responsible for this new interest in roasted vegetables has a great how-to post on making roasted vegetables which one could make in Roasted Vegetable Pockets. If you’re wheat-free like me, you could use lettuce as your pocket/wrapper.
What if you get a little carried away at Halloween and have quite a few pumpkins lying around? Steph has a thorough, and easy, how to for roasting pumpkins. In answer to Steph’s question about freezing pumpkin puree, I freeze ours in Ziploc Containers in 2 cup portions. My husband defrosts them and uses the recipe in Martha Stewart’s Pies and Tarts to make the pumpkin pie filling and crust.
One of our favorite condiments is roasted peppers. Every summer, I buy them when they’re cheapest at Gentile’s and roast a bunch and freeze them. Don’t let the idea of roasting red peppers overwhelm you. You just need to give them your single-minded attention while in the kitchen. At least in my experience. You can watch Stephanie show you how to roast red peppers. After watching Steph’s video, I think my roasted red pepper method is a walk on the wild side since I roast the peppers whole.
Becky of Crafty Garden Mama
Becky’s recipe for roasted beets, carrots and onions sounds perfect for year-round. As Becky mentions, you could vary the veggies a little, and also add some spices like thyme or rosemary.
This is also a great recipe for kids to help with. A 3 year old could scrub the carrots and beets, while a 4 year old and up could help with peeling the carrots. A 6 year old could assist with cutting up the beets and carrots, and an 8 year old could learn how to cut up an onion. Any age can help with tossing the veggies in the organic olive oil if given a deep enough mixing bowl to work with.
Trina of O’Boy Organic
Besides pumpkins, other winter squash are simple to roast. Trina likes to freeze hers in ice cube trays before transferring them to quart freezer bags for storage in the freezer. Cubes of frozen squash can easily added to recipes like pancakes, waffles, or muffins for additional nutrients.
I also freeze mine in 2 cup portions for making one of my favorite soups, Butternut Squash and Apple Soup. If you needed to make a single serving of soup, you can defrost a few cubes of squash, add some applesauce to taste, along with ginger, salt and pepper, and voila, you’ve got a yummy side for lunch or dinner.
Fran Kaplan of The Flavorful Fork
According to Fran, roasting veggies is one of the ways to add zing to a simple side dish. Using Fran’s technique for roasting, you can maker her Roasted Butternut Squash Risotto or Asparagus drizzled with olive oil, salt and pepper and covered with lemon slices.
Now if you have lots and lots of frozen pumpkin puree, you could use it up with this fabulous Pumpkin Tiramisu. Such a sacrifice!
Colleen of Souffle Bombay
Now these Goat Cheese Tomatoes look absolutely fabulous, though after reading Colleen’s story about her brother, the tomato, and the ants, I’m washing off all of my produce really well. Not only would these little tomatoes make a great side dish, they also look perfect as an appetizer (think bite-sized) or for breakfast. I could see myself munching my way through several with a scrambled egg or poached egg on the side. I wonder what it would taste like if one used a bigger tomato, put the egg on the inside, covered it with goat cheese, and roasted it?
Darla of Heartwork Organizing
Eating roasted veggies is one way Darla fights her sweet tooth. It was a bit of a struggle for Darla; however, as a professional organizer, she knew if she set herself up for success with a SMART goal, she would have an easier time of reaching her goal. I know from my own experience that when I’ve got my nutritious snack handy on the counter or fridge, I’m more likely to eat it than go for the less healthy stuff.
Please share and/or link to your favorite roasted vegetable recipes in the comments! I’d love to try some new ones this summer.
Roasted Vegetable Recipes
|Tuscan Roasted Asparagus | It is a Keeper||Rosemary Roasted Sweet Potatoes | It is a Keeper|
|Grilled Veggie Sandwich|