Excite Your Palate With Roasted Vegetables – with recipes

Spicing up vegetables is a sure way to add flavor, even for those who are picky about eating them.

Roasted vegetables caramelize naturally and the addition of spices helps to seal in flavor, while the spices own flavors complement the dish.

The enzymes and chemicals found in herbs and spices are absorbed into the vegetables during the roasting process.

Finding the right spice and roasting style is the key, to deliciously yummy roasted vegetables. Everyone just might want seconds.

Best Vegetables For Roasting

You can roast pretty much any vegetable, with the exception of leafy greens.

Here is a list of examples of vegetables that can be roasted.

• Root vegetables: Potatoes, onions, garlic, beets, carrots, sweet potatoes

Roasted Carrots & Potatoes

• Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, kale

Roasted Rainbow Cauliflower

• Summer or winter squash: Zucchini, butternut squash, acorn squash

Roasted Acorn Squash

• Soft or thin skinned vegetables: Bell peppers, tomatoes, eggplant, green beans, asparagus

Roasted Tomatoes & Green Beans

To get that caramelized flavor when roasting vegetables of any type, you need some kind of fat. Be it a vegetable oil or butter.

Using The Right Oil To Roast Vegetables

As noted, you need a fat to help caramelize your roasted vegetables.

And this fat comes from the use of cooking oils. But not all cooking oils are equal.

Some oils perform well at high temperatures, while others just can’t take the heat.

Those oils that can’t take the heat, lose their flavor completely when hot.

All fats used in cooking and particularly roasting have a smoke point. And the understanding or not of the smoke point of an oil or fat will make of break your roasted vegetable dish.

A fat or oil that can not be used in high heat cooking can break down and there for have a scorched or rancid flavor.

A high heat cooking oil is processed to with stand the heat from 400 to 450 degrees.

High heat oils impart little to no flavor at all but they do help achieve roasted vegetables with crispy, crunchy textures.

Extra virgin olive oil has one of the lowest smoke points from 325-425 degrees.

Virgin olive oil has a smoke point at 420 degrees and extra light olive oil’s smoke point is even higher.

Coconut oil had a high heat point to only 350 degrees.

Butter does well either cold or warm, but be sure to keep it at a low heat when cooking, as it burns at 350 degrees. Butter is best used for poaching and sautéing.

You can use butter for roasting, so long your temperature is below 350 degrees.

Most roasted vegetable recipes are always roasted at around 425-450 degrees.

In our opinion, the best and most trusted oil for high heat roasting is avocado oil.

Roasting Sweet Potatoes & Beets with High Heat Avocado Oil

Avocado oil is processed not only to be neutral in flavor, but also to be used in high heat cooking to 500 degrees.

Give theses deliciously yummy roasted vegetable recipes a try. Your family and guests will be happily satisfied.

More Deliciously Yummy Recipes

Roasted Vegetables Bacon & Sweet Peppers with White Cheddar Cheese Sauce

Roasted Vegetables Bacon & Sweet Peppers with White Cheddar Cheese Sauce

An easy recipe for oven roasted crusiferous vegetables and sweet peppers.

There’s smoked bacon and an easy to prepare homemade white cheddar cheese sauce.

Cheese sauce is like a warm blanket of creamy goodness that adds a tangy flavor to anything you drizzle it over.

Kitchens Tips – Making A Good Cheese Sauce

Keep the heat on medium-low, just hot enough to melt the ingredients but not so hot as to cook the cheese and cause it to separate.

Grate the cheese rather than using cubes or slices. As this will help the cheese to melt more quickly and evenly.

Make sure the milk and cheese have been warmed to room temperature. Putting these ingredients in still cold from the refrigerator can cause the sauce to clump.

Add milk and cheese a bit at a time rather than all at once. Stirring after each addition.

Be sure to stir constantly to keep the temperature of the sauce even.

Make the cheese sauce as close to serving time as possible so it won’t have to sit on a warm stove, where it may get overcooked or develop a film on the surface.

More Kitchen Tips

Roasted Vegetables Bacon & Sweet Peppers with White Cheddar Cheese Sauce

The following serves 2-3 plates. Double for 6-8 plate servings.

This recipe also calls for nutmeg. Nutmeg adds a nice, warm touch.

You can use the powdered spice, though fresh is much better. As fresh grated contains the flavor oils that are among the quickest of all spices to evaporate.

If using fresh nutmeg, use sparingly. As you do not want to over power the sauce or roasted vegetables.

Photo Credit – Photographed By Darren Muir

A grating of nutmeg literally means one stroke on a grater of microplane.

The addition of nutmeg is optional. You can use other spices like red pepper flakes or smoked paprika.

1 pound of vegetables (about 3 1/2 cups) = 1 cup each asparagus, sliced – Brussels sprouts, trimmed quartered – broccoli, chopped

1 cup mini-sweet peppers, seeded, chopped

6-8 strips smoked bacon, fried

2 tablespoon olive oil

2 tablespoons butter

1 tablespoon all purpose flour

1 cup milk

1/2 cup or 4 ounces white sharp cheddar, shredded

¼ teaspoon black pepper more to taste

¼ teaspoon Himalayan salt more to taste

⅛ teaspoon nutmeg, optional

Preheat oven to 425 degrees.

Place the prepared vegetables (with out peppers) in a large bowl with salt, pepper and 1 tablespoon oil. Mix until combined.

Line a baking pan with aluminum foil. Add vegetables and spread out evenly.

Bake for 15 – 20 minutes, turning halfway during cooking.

Chop sweet peppers and toss with a little olive oil. Place peppers into a cast iron skillet even over bottom of pan. Set aside.

While the vegetables are roasting, fry bacon just until crisp. Remove from pan and place cooked bacon on a plate with a paper towel. Set aside.

Melt butter in a medium sized sauce pan over low heat.

Whisk in the flour. Cook and stir until smooth and bubbly, about 2 minutes.

Gradually whisk in the milk. Stir in the salt, pepper, and nutmeg. 

Increase the heat to medium high to bring the sauce to a low boil. When the mixture starts bubbling, remove from heat.

Stir in the cheddar cheese until melted.

When vegetables are done remove from oven and add to a large serving bowl.

Turn oven off and turn on broiler to high. Place sweet peppers under broiler for 5-6 minutes.

Cut bacon up and add to vegetables. When peppers are done remove from broiler and add to vegetables.

Spoon on cheddar cheese sauce a little at a time, mixing in with each addition until you have the consistency you desire of sauce to roasted vegetable mix.

Roasted Vegetables Bacon & Sweet Peppers with White Cheddar Cheese Sauce

Add an additional serving bowl of cheese sauce to your dinner table for those who may want more.

More Deliciously Yummy Recipes

Roasted Cheesy Asparagus

Roasted Cheesy Asparagus

Asparagus is nutritionally dense and very easy to cook. The vegetable is loaded with micronutrients and is very low in calories, fat, and sodium.

According to a study published in the Journal of Metabolites, asparagus contains vitamins B, K, and E, as well as zinc, magnesium, iron, potassium, and fiber.

The growth rate of asparagus is about 1 inch per hour – according to Natural Society.

As asparagus can grow very fast, harvesting the vegetable keeps farmers very busy. The spears that do not get harvested turn into large fern like inedible plants.

Roasted Cheesy Asparagus pairs well with any protein which includes chicken, pork, beef and fish.

After Preparing This Roasted Cheesy Asparagus – You’ll Also Enjoy Making:

Roasted Trout with Baby Potatoes and Asparagus

Roasted Cheesy Asparagus

Roasted Cheesy Asparagus

1 ½ pounds fresh asparagus, trimmed

⅓ cup heavy cream

2 cloves garlic, minced

½ teaspoon ground pepper

¼ teaspoon salt

1 cup shredded mozzarella cheese

¼ cup finely grated Parmesan cheese

¼ teaspoon crushed red pepper

Preheat oven to 400 degrees F.

Arrange asparagus in a 9-by-13-inch baking dish.

Combine cream, garlic, pepper and salt in a small bowl and drizzle over the asparagus.

Next sprinkle mozzarella, Parmesan and crushed red pepper evenly over the asparagus.

Bake until the cheese is golden and melted and the asparagus is tender, about 20 minutes.

Plate and serve immediately with your main dish.

The Asparagus Is Plated With Spicy & Sweet Roasted Pork Belly

More Deliciously Yummy Recipes