I love fall veggies. Squash, sweet potatoes, carrots, parsnips, I love it all. My favorite way to eat these delicious fall veggies is roasted. And roasting veggies could not be any easier. All you need is a baking sheet, a piece of aluminum, olive oil, salt and pepper and maybe some lemon zest and honey if you’re getting fancy. I use the aluminum foil for easier clean up (just fold it up and toss it away rather than scrubbing your baking sheet like crazy. A friend also told me parchment paper works well!).
Roasting the veggies makes them sweet and almost caramelized and let’s be honest, who doesn’t like veggies that taste like dessert? This recipe can be easily adapted to most veggies. We like broccoli, brussels sprouts, yellow potatoes and butternut squash also. I think this simple side dish makes a big difference with any meal and the ease of it gives you no excuse not to have veggies with dinner.
This recipe is a general guideline for how many veggies/oil I use for 2 people. Feel free to mix it up with amounts and different types of vegetables as you see fit.
- 1 1/2 pounds vegetables (brussels sprouts, potatoes, carrots, squash)
- 2 teaspoons olive oil (or enough to coat)
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon honey (optional)
- Grated zest of 1/2 lemon (optional)
- Preheat oven to 400 degrees. Spread a piece of aluminum foil across a baking sheet.
- Trim and cut vegetables so they are all evenly sized (about 1/2 inch cubes or for brussels sprouts, quarter the large ones and halve the smaller ones). Spread evenly on aluminum foil-covered baking sheet.
- Drizzle olive oil over the tops of the veggies and add a pinch salt and pepper, the honey and lemon zest. Mix the veggies with your hands to make sure they are evenly coated.
- Bake for 20-25 minutes or until very crispy. Serve warm.