Best Bites: Roasted Vegetables
By Donna Erickson
Add Roasted Vegetables to Your Meal Planning
As a kid growing up in California, most of the vegetables I ate (with the exception of steamed artichokes and corn on the cob in the summer) came from a can. Mom was a good cook, but even she would later admit that there wasn't a lot of veggie appeal on our plates.
PHOTO CREDIT: Donna Erickson
During my college years, stir-fried vegetables were the rage. I bought a wok, took a class on basic Chinese cooking techniques, and discovered a new world of tastes! Served over brown rice and topped with cashews or sesame seeds, these plates of deliciousness are prepared in no time flat.
While stir-fried meals are still part of our family menus, we love oven-roasted vegetables to balance out a meal. Easy to prepare on a sheet pan and appetizing to look at in an array of colors, the mostly root vegetables cook up crisp on the outside and tender in the middle, often with a sweet intense flavor. Here's my basic recipe:
ROASTED VEGETABLES
Serves 6-8
1 medium sweet potato, peeled
2 carrots, peeled
1 pound Brussels sprouts, halved lengthwise
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh herbs such as parsley, rosemary or thyme (optional)
Preheat oven to 400 F. Line a large rimmed baking sheet with parchment paper. Cut sweet potato and carrots into 1-inch chunks. Place in a large bowl with Brussels sprouts and onions. Add oil, salt and pepper, then toss well. Place mixture in a single layer on a prepared pan.
Roast 20-25 minutes, or until all vegetables are tender, turning once with a spatula.
Serve sprinkled with fresh herbs and an extra drizzle of oil if you wish, or experiment with maple syrup or pomegranate molasses for a dash of sweetness.
VARIATIONS
Roast a pan of cherry tomatoes to amp up the flavor of a pasta salad. Preheat oven to 375 F. Slice cherry tomatoes in half and toss with 1 tablespoon olive oil, 2 minced fresh garlic cloves, and salt and pepper on a parchment-lined baking sheet. Bake 15-20 minutes, then cool. Lightly toss into your prepared pasta salad, and top with fresh herbs and grated Parmesan.
Most chilled leftovers keep their crunch, so dip them in hummus or yogurt-based dressing for a snack. Or reheat it to complement a bowl of greens and delicious grains like quinoa, bulgur, and other wonderful foods at lunchtime.
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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2025 Donna Erickson
Distributed by King Features Synd.