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

Maple Roasted Brussels Sprouts with Bacon

Maple Roasted Brussels Sprouts with Bacon

Caramelized with its natural sugars and maple syrup, this Maple Roasted Brussels sprouts with Bacon gains a nutty flavor from the roasting process.

Thats the best way to prepare Brussels sprouts, that is roasting them. It’s really easy. Just toss the sprouts in some olive oil, with salt and pepper to taste, then spread them on a baking sheet and roast them for 20-30 minutes.

Caramelized Brussels sprouts & Crispy Bacon

The roasting process will bring out all those delicious nutty flavors, rendering the sprouts soft and tender in the middle and leaving the outer leaves super crisp and deliciously yummy.

You could even sprinkle in some chili flakes, oregano, Rosemary or any of your favorite spices for additional flavor.


Cook’s Notes

Lining your baking sheet is a great idea, as there’s a little less clean up.

Keep in mind that while parchment paper creates a great nonstick surface when baking cookies or other sweet treats, but not so great for roasting vegetables.

The parchment actually holds moisture that inhibits the caramelizing of vegetables.

They’ll have a much better chance of crisping up if you place them directly on the metal sheet or even lined with aluminum foil.


Maple Roasted Brussels Sprouts with Bacon

1 pound Brussels sprouts, trimmed, cut in half

¼ cup extra-virgin olive oil

3 tablespoons pure maple syrup

4 slices bacon, cut into 1/2-inch pieces

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F

Place Brussels sprouts in a medium sized bowl. Add in oil, maple syrup, salt and pepper; toss to coat. Next spread vegetables out over sheet pan. Sprinkle with bacon.

Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, about 20-30 minutes, stirring halfway through.

Plate and serve with your favorite protein.

Now try these Brussels sprouts recipes. All deliciously yummy.


Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Roasted Brussels Sprouts with Bacon and Cranberries plus a Mango Habanero Sauce

Roast Brussels sprouts Cranberries & Smoked Bacon with a Mango

Roasted Brussels sprouts with bacon and cranberries plus a Mango Habanero sauce makes for the most flavorful and deliciously yummy vegetable side dish.

The recipe is easy and adaptable. You can opt to make the Mango Habanero sauce or buy it at your local market or on line with Amazon.

This roasted Brussels sprouts recipe will take you no time to make and it pairs perfectly with your favorite protein.


Cooks Notes

If you choose to make the sauce, do that first.

Then fallows the recipe for making the roasted vegetables and finishing the dish with your homemade mango habanero sauce.


Mango Habanero Sauce

3 habanero peppers, stemmed, seeded and vain removed

½ mango, peeled and pitted

3 tablespoons white vinegar

1 garlic clove

2½ tablespoons dark brown sugar

1½ teaspoons maple syrup

1 teaspoon salt

Combine the habaneros with the mango, vinegar and garlic in a blender, and process until smooth.

Boil the sugar with 2 tablespoons water and add the habanero and mango purée.

Simmer, uncovered, for 20 minutes.

Season with the maple syrup and salt.

Set sauce aside.

Roasted Brussels Sprouts with Bacon and Cranberries plus a Mango Habanero Sauce

You’re going to love eating this crispy Brussels sprouts, smoky bacon, and sweet cranberries mixed with that mango habanero sauce. Oh boy!

1/2 pound brussel sprouts, cut into halves

1/2 cup frozen or fresh cranberries

3 green onions, green parts only, diced

4-5 thick slices smoked bacon, cooked just until crisp, chopped

2 tbsp avocado or olive oil

1/4 tsp salt

1/4 tsp black pepper

Crumbled feta, blue cheese or goat cheese for garnishing

Preheat oven to 425 degrees

Chop Brussels sprouts in half and place in a 9×13 baking dish with cranberries. Drizzle oil over vegetables. Add salt and pepper. Mix until combined.

Place dish in preheat oven and roast for 20 minutes. Turning vegetables half way through.

While vegetables are roasting fry the bacon just until crisp. Remove from heat and place bacon on a towel to soak up any excess crease.

When bacon has cooled, chop into medium sized pieces. Set aside.

When vegetables are done remove from oven and them to a large serving bowl. Add bacon, green onions and mango habanero sauce and mix until well combined.

Add sauce 1/4 cup at a time, until you achieve the desired consistency of vegetables to sauce.

Plate with your favorite protein. Garnish with choice of crumbled cheese.

We suggest to plate your roasted Brussels sprouts with this deliciously yummy Teriyaki Cheesesteak Sandwich.


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 Brussels sprouts with Sweet Peppers & Bacon

Eating all the colours of the rainbow when it comes to fruits and vegetables can help boost your brain health and reduce your risk of heart disease.

Eating lots of colors may lower your risk of missing out on all vital nutrients, says Deanna Minich, functional nutritionist at the University of Western States in Portland, Oregon.

Eating a colorful diet can also help people avoid possible adverse effects of eating too much of one food, says Tian-shin Yeh, research fellow in epidemiology at Harvard TH Chan School of Public Health.

All the colors found in fruits and vegetables indicates an abundance of specific nutrients, which are referred to as phytonutrients.

These phytonutrients are natural chemicals or compounds that help protect plants from germs, bugs, the sun’s harmful rays, and other threats.

And when we consume them these same colors protect our health in several ways.

Enough of the science and nutrition break down. Let’s eat, but first let’s make Roasted Brussels sprouts with Sweet Peppers & Bacon.

Roasted Brussels sprouts with Sweet Peppers & Bacon

1 1/2 cups quartered Brussels sprouts, ends removed

1 cup quartered mini sweet peppers, seeded and vain removed

3-4 slices smoked bacon, roughly chopped – should be about 1/2 – 3/4 cup

1 tablespoon olive oil

Himalayan salt and black pepper for seasoning

Put prepared vegetables into a large mixing bowl.

Next add salt and pepper to taste; add olive oil and mix till well incorporated.

Add chopped bacon to bowl and mix in.

Line a baking sheet with aluminum foil and spread vegetable mixture evenly over foil.

Roast in oven for 20-25 minutes, turning once half way through.

Remove from oven and spoon roasted mixture onto a serving platter. Plate with your favorite meat dish.

Now try this colorful side dish – Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.


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