Roasted vegetables

I love to roast vegetables in the oven rather than steam them. I think that the dry heat can really bring out some great color, texture and flavor.

Here are a few ideas for you. Cut onions into thick slices and place on a rimmed baking sheet.  Drizzle with olive oil; sprinkle with salt and pepper.  Put in a hot (400-425 degree) oven for 20-30 minutes. 

Allow your onions to develop some nice color.

Roasted onions can be eaten as is!

 When your onions are done roasting they will be soft and taste sweet.  You can use these in other dishes, or just enjoy them as they are!

You can roast just about any vegetables you want.

In the photo above you can see sliced mushrooms, sliced zucchini, and cut up carrots.  Follow the same procedure--drizzle with olive oil, sprinkle with salt and pepper and put on a baking sheet in a hot oven.

After roasting they should have color.

 You can cut up potatoes in any sort of shape you want:  sliced, diced, cubed.  Use a variety of potatoes: small red, yukon gold, fingerlings, sweet potatoes or even yams. 

You will want to flip these to get color on both sides.

Try this with cauliflower and broccoli also.  They roast up beautifully and really make for a colorful side dish. 

This can be the main course it's so beautiful!

Your vegetable side dishes don't need to be complicated to be delicious. 

Serve up a variety of roasted vegetables.

 These vegetables are all using the same preparation:  Cut, drizzle and roast.  Try your hand at this!