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 Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

If you don’t like Brussels sprout you’ll love them in this recipe.

Roasted Brussels sprouts taste great when combined with classic Autumn flavors.

Butternut squash with cinnamon and real maple syrup provides a nice, sweeter contrast to the Brussels sprouts.

Oh, and there’s that bit of crunch from the toasted pecans and more sweetness from dried cranberries.

With all of that flavor in a mouth full of this deliciousness , you won’t even notice the Brussels sprouts.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels sprouts

3 cups Brussels sprouts ends trimmed, yellow leaves removed

3 tablespoons olive oil

¼ teaspoon Salt to taste

Roasted Butternut Squash:

4 cups (1 1/2 pound squash) butternut squash peeled, seeded, and cubed into 1-inch cubes.

2 tablespoons olive oil

3 tablespoons maple syrup

½ teaspoon ground cinnamon

Additional Ingredients

2 cups pecan halves

1 cup dried cranberries

2-4 tablespoons maple syrup optional

Roasting Brussels sprouts

Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Trim ends of Brussels sprouts  and remove yellow leaves. 

Then, slice all Brussels sprouts in half. 

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt to taste, and toss to combine.

Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.

During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Roasting Butternut Squash

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

Roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Toasting The Pecans

Toasting pecans in the oven, stove, or microwave will intensify their flavor and make them extra crunchy.

If you are toasting the nuts without additional flavorings (as the case with this recipe) over toasting them (usually beyond 7 minutes) will burn out all the flavor and turn them black.

Toast pecans in the preheated oven at 350 F

Line a baking sheet with parchment paper.

Toast the pecans for about 5 – 7 minutes in the preheated oven at 350 F until they get darker in color.

Pecans can burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

Bringing It All Together

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

For extra sweetness, add 2 or 4 tablespoons of maple syrup. Start with a tablespoon at a time mixing in. Add more, if desired, and toss with the salad ingredients to combine.

Roasted Root Vegetables with Brussels sprouts and Bacon

Roasted Root Vegetables with Brussels sprouts and Bacon

Roasting vegetables helps to draw out the natural sugars and creates a crispy outside and a tender inside.

Some vegetables need a little cooking to break down enzymes that would otherwise prevent our digestive system from obtaining the vegetables nutrients, like Brussels sprouts among many others.

Other vegetables do just fine eating them raw, though when cooked, they are more flavorful, like carrots, and sweet potatoes among others.

Talking about potatoes, baby potatoes are great for roasting because they are not as starchy, and they can even add some color to a roasted vegetable dish.

It is better to either roast or steam the vegetables. Cooking them in water should only be done for 3 minutes or less, so as not to kill any nutrients.

Even though vegetables are roasted in a 350 to 400 degree oven for about 35 minutes depending on the vegetables being used, the micro-nutrients are never fully destroyed as the internal temperature of the vegetable reaches only about 150 to 165 degrees.

Adding dried herbs like rosemary that has a pine lemony flavor, also has a concentrated flavor and will not burn while roasting.

Where as fresh herbs would burn in a 350 to a 400 degree oven.

Be careful with oregano though, as it has a pungent earthy flavor, and can be over powering if to much is added.

Keep in mind that adding salt to meat or vegetables while being cooked can make them tough, but not so when using salt in its natural form, such as Himalayan salt or sea salt.

These two salts do not only have sodium, but also other trace minerals naturally found in salt rock mines, or ocean salt.

Roasted Root Vegetables with Brussels sprouts and Bacon

1/3 cup organic EV olive oil

3 medium organic rainbow carrots, sliced

1 1/2 cups organic Brussels sprouts, halved

1 1/2 cups organic trio baby potatoes

1 medium organic sweet potato, cut into

1.5 inch slices

1 medium parsnip, cut into 1.5 slices

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon Himalayan salt

1/2 pound thick cut bacon, cut strips into 1 inch pieces


Preheat oven to 400 degrees

Place vegetables into a large bowl and mix with herbs and oil.

Spread out vegetables into a 13 X 9 inch glass baking dish. Place dish on middle rack in oven and roast for 35 to 40 minutes.

Meanwhile fry bacon in a large pan over low heat. Do not let bacon get crispy.

In a large serving bowl add and mix roasted vegetables and bacon with a little bacon drippings.

Serve as a side dish or as a main dish as it contains meat (if doing so add 1 pound of bacon).


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