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Healthy Dinner Recipes: How To Roast Vegetables in the Oven

May 22, 2012

Sunday is the day that I try to prepare as many simple recipes as possible for the week ahead. Once it comes to Monday and we're all running around busy and exhausted, it's nice to know I can come home to a fridge full of simple, yet nutritious foods that are ready to warm and serve.

Squash, carrots, asparagus, cauliflower, broccoli, bell peppers, almost any vegetable will work. Whether I need an easy side dish, a healthy snack or something to mix into pasta or rice, these Roast Vegetables are my go-to dish.

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  1. Amy

    May 16, 2013 at 3:24 pm

    Reply

    Thanks for the great tips. If you roast the vegetables on Sunday, how long do they usually last?

    • catherine

      May 17, 2013 at 11:11 am

      Reply

      About a week!

  2. Peggy

    May 23, 2012 at 9:00 am

    Reply

    How are roasted carrots supposed to taste like? I’ve tried roasting them for over an hour, and they are still rather hard. I had imagined them to be soft like the ones in restaurants. I can’t recall the exact temperature used, but definitely at least medium to high.

    • catherine

      May 23, 2012 at 11:37 am

      Reply

      Strange! They should get soft and sweet and delicious! Kick up your heat to at least 400, 450 is even better! Lightly coat in oil and salt for even more flavor!

  3. Lynn

    May 22, 2012 at 2:26 pm

    Reply

    I love making roasted veges! I put the oven to about 400 and put my vege’s on cookie sheets (with sides). I use a pastry brush and melted coconut oil. My vegetables are perfect and not greasy like olive oil makes them.

    • catherine

      May 23, 2012 at 11:40 am

      Reply

      The idea of brushing the oil is a great way to control the amount of oil that goes onto your food!

  4. Michelle

    May 22, 2012 at 11:58 am

    Reply

    Nevermind…I saw your replies to the other posts :)

  5. Michelle

    May 22, 2012 at 11:57 am

    Reply

    Hi – how long did you roast them for?
    (Heather – you weren’t imagining it :)

  6. Avigayil

    May 22, 2012 at 10:38 am

    Reply

    Yumm I make this for my kids and they LOVE it!

  7. Ilona

    May 22, 2012 at 10:20 am

    Reply

    yes, how long do you roast them for?

    • catherine

      May 22, 2012 at 10:36 am

      Reply

      It really depends on the size you cut the vegetables, but 45 minutes or until tender and golden!

  8. Chrissy

    May 22, 2012 at 9:30 am

    Reply

    How long do they cook for again?

    When I’ve tried roasting veggies like this in the past I put a drizzle of balsamic vinegar with the oil and it creates a bit of sweet and tangy that is really good.

    • catherine

      May 22, 2012 at 10:47 am

      Reply

      Balsamic sounds delicious!!

    • catherine

      May 22, 2012 at 10:36 am

      Reply

      It really depends on the size you cut the vegetables, but 45 minutes or until tender and golden! There are several links in the post to vegetable recipes which are more specific in cooking times. Balsamic sounds delicious!

  9. Monica

    May 22, 2012 at 8:26 am

    Reply

    Do you cook all the veggies at once? Onions, bell peppers, and butternut squash? And do you roast again to reheat?

    • catherine

      May 22, 2012 at 10:37 am

      Reply

      I cook everything at once. As long as the vegetables are cut into similar sized pieces, you’re good to go! I eat the veggies cold, at room temp or sometimes microwaved for a few seconds to reheat.

  10. Heather

    May 22, 2012 at 8:18 am

    Reply

    I love roast vegetables! How long do you roast them for though? I don’t think you mentioned that…? Or it could be that I haven’t had my coffee yet. :)

    • catherine

      May 22, 2012 at 10:38 am

      Reply

      45 minutes or until tender and golden!


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