Roasted Vegetables

/ Jodi

Roasted Vegetables.

You know those times when you get to the end of what you bought for the week and before you get to the grocery store and only have a handful of this and a chunk of that and a sliver of this in the fridge?

One day last week, I wanted to make a vegetable, but only had a bit of this and that.  I had a quarter of a small head of purple cabbage, a bulb of fennel, a half a bag of carrots, a small bag of golden fingerling potatoes.

So I tossed these together with a sliced onion and a few bulbs of garlic, drizzled it with some wonderful olive oil our son and daughter-in-law brought us back from their honeymoon in Greece.  I sprinkled it with salt and pepper and some chopped fresh rosemary.  I roasted it in a 400 degree F oven for about a half hour, and it turned out amazing!

You could throw in any vegetables you have left in your vegetable crisper at the end of the week.  Roasting vegetables makes them taste so amazingly delicious!  They become caramelized and tender and mellow.

I tried fennel raw chopped up on a salad, and have to say it was a bit too strong for my taste.  Maybe I added too much.  But when I roast it, I seriously cannot get enough of it!  It transforms and mellows the flavor into something absolutely divine!

What combination of vegetables do you like best to roast?

Cheers & Hugs,
Jodi

47 thoughts on “Roasted Vegetables”

  2. Great idea, Jodi! When I roast vegetables, I like to add plenty of garlic cloves (they get incredibly sweet when roasted), and especially parnips–also sweet when roasted with with a nutty taste.

    Keep those great recipes coming!! 🙂

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  5. My whole family loves roasted vegetables! It was something that my youngest daughter introduced to us and has become a tradition now. We also like them outside on the grill (we use a pan) when it is too warm to turn on the oven. My favorite is roasted cauliflower using Trader Joe’s Toasted Sesame Oil and just a little salt/pepper – yumalicious!! Going to add this to my shopping list today.

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  6. My favorite is roasted asparagus on the grill – using your recipe of course! And the Traeger veggie seasoning I get on Amazon. You would love it, Jodi! 😄 I love roasted sweet peppers on the grill during summer too. I will have to try your recipe today. Good way to use up veggies! 🥕🌽🌶👍

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  17. All veggies taste better baked or roasted, while your combination looks so amazing and delicious! I use onions sliced and garlic cloves, I think root vegetables are so yummy! I never liked brussel sprouts until I had them grilled in halves. Tin foil covered metal pan to be able to pick up and dump on a serving platter. You have several food posts I need to come back and read, taking notes! 🙂 mmm!

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