Category Archives: Roasted Veggies

Maple Pecan Brussels Sprouts

I challenge people not to like this dish.  Even if they don’t like brussels sprouts.  Of course, I do like brussels sprouts, so maybe I wouldn’t know.  😉

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This only makes enough for 2 – 3 people.  Increase as needed.  Modified from this recipe.

  • 12 oz brussel sprouts, tough outside leaves removed, if needed, and cut in half
  • olive oil
  • 1/4 tsp paprika
  • 1/8 tsp salt
  • 1/3 cup pecans, roughly chopped
  • 1/4 tsp curry powder
  • 1/8 tsp cinnamon
  • 1 Tbsp maple syrup

Preheat oven to 375.  Place brussels sprouts in a baking pan, drizzle with a bit of olive oil, and add paprika & salt.  Place in oven and roast for 30 minutes, tossing halfway through.

Meanwhile, combine curry powder and cinnamon in a bowl.  Add a dash of water and add pecans.  Toss until pecans are coated with spices.  Place on a baking sheet and toast in oven for 5 minutes.

After 30 minutes of roasting, add maple syrup to brussels sprouts and toss well.  Roast another 15 minutes or until tender.  (They might not need anymore time depending on their size.)

Top with pecans and serve immediately!

Garlic Roasted Butternut Squash

This was delicious!  I based it off of this recipe with minor modifications.  You can just make it as written below, or add yumminess to it with this topping!

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  • 2 1/2 – 3 lbs butternut squash, peeled and cut in 3/4″ cubes
  • olive oil drizzle
  • 1/2 tsp salt
  • ground black pepper
  • 2 Tbsp fresh parsley, chopped
  • 2 garlic cloves, minced
  • Optional:  topping

Preheat oven to 400 degrees.  Combine all ingredients in a baking pan or sheet.  Toss well to fully distribute seasonings.  Bake 40 – 60 minutes or until tender to your liking.  If you choose, top with this topping.

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Roasted Rutabaga

Wondering about that strange white and red root veggie in your CSA box?  When it doubt, roast it!

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  • 3 large rutabagas
  • olive oil for drizzling
  • oregano
  • herbs de provence
  • marjoram
  • salt
  • 1 tsp sugar

Preheat oven to 400 degrees.  Chop the ends of the rutabaga and then peel.  Chop into 1/4″ – 1/2″ cubes, as you prefer.  Place on a baking pan and drizzle with olive oil.  Sprinkle a generous amount of spices and salt and then the teaspoon of sugar.  Toss with your hands.  Bake for 20 – 45 minutes depending on size, or until very tender, tossing every 15 minutes or so with a spatula.  Enjoy!

Zucchini-Tomato Casserole

Abundant zucchini and tomato in your garden?  This can use up a bunch and it’s delicious.  🙂 It was inspired by this recipe but I changed it up quite a bit.

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  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup cashews
  • 1 cup veggie broth
  • 1 tsp dry basil (or 1 Tbsp fresh if you have it!)
  • 1 tsp oregano
  • 1 1/2 Tbsp fresh thyme (or 1 1/2 tsp dry)
  • 2 lbs zucchini, sliced into rounds no more than 1/4″ thick
  • 2 lbs tomato, sliced into 1/4″ rounds

Saute onion and garlic until soft.

Using a food processor or blender, puree cashews, veggie broth and spices until smooth.

Preheat oven to 400 degrees.  Prepare a casserole dish by spreading the cooked onion mixture on the bottom.  Top with zucchini and tomato as shown in the pictures.  Top with the creamy sauce.  Bake for about an hour or until the zucchini is soft.  (Check around 45 minutes or so.)

Roasted Asparagus

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So simple, yet so yummy.  During asparagus season, this is a regular in our house.  Even if a meal doesn’t “need” it, some roasted asparagus on the side is always delightful!

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  • Asparagus, ends snapped off
  • Olive oil
  • Salt
  • Fresh Ground Black Pepper

Preheat oven to 400 degrees.  On a baking sheet place asparagus.  Drizzle with olive oil and season with salt and pepper.  Toss with your hands to coat.  Bake for 10 – 20 minutes, or until fork tender.  The time greatly depends on how skinny they are.

Roasted Sesame Broccoli

Made up this side dish on a whim to go with our meal tonight.  Already had the oven going so figured I’d change things up a bit and not do my typical steamed broccoli.  Turned out super well!  YUM!

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Makes 3 large servings.

  • 2 heads broccoli (~1+ lbs), cut into bit size pieces, stems too!
  • 1 Tbsp reduced sodium tamari or soy sauce
  • 1 Tbsp olive oil
  • 1 Tbsp toasted sesame oil
  • 1 tsp sesame seeds
  • 1/2 tsp garlic powder

Preheat oven to 375.  (You could do warmer, maybe 400 or 425, and it will take a bit less time.  I was already cooking something else at 375 so I kept it there.)

Place broccoli pieces on a baking pan or baking sheet.  Drizzle with all other ingredients.  Toss with a spoon to coat.  Bake about 25 – 30 minutes or until to your desired fork tenderness.  Serve immediately while hot!

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Sweet Potato Fries

Nothing better than sweet potatoes, in my opinion!  So yummy in so many different ways.  Because these are baked, they aren’t going to be as crispy as if you fried, them, but they are still delicious!  Love serving these as a side dish to burritos or veggies burgers.

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  • 1/2 – 2/3 lbs of sweet potatoes per person, cut into 1/4″ x 1/4″ x 3 – 4″ long fries
  • olive oil, drizzle
  • salt, to taste
  • salt-free cajun seasoning  (I like using the salt-free kind so that I can better control the salt levels and flavor levels), to taste

Preheat oven to 400 degrees.  Toss sweet potatoes with a drizzle of olive oil, a (somewhat generous) shaking of salt, and Cajun seasoning to taste.  You can always add more after baking to taste, but you can’t take it easily away once it’s on, so you might go light at first.

When spreading on baking sheets, make sure that the potatoes aren’t too close together.  I made 2 lbs and used two different baking sheets.  After 15 minutes, flip (or toss around).  Keep an eye on them after that – mine took about 30 minutes, but the exact size of your fries will affect the cooking time.

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This is the Cajun Seasoning I use.  You could probably make your own with those ingredients listed.

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