household staple meal: roasted vegetables

21 Oct

We eat roasted vegetables at least once a week–more often in the winter. They are easy, healthful, and absolutely delicious. [Why? Because, like everything else I like, they contain garlic.]

It’s very simple. The only trick to it is the timing, to get everything done but nothing burned. That means putting in the long-cooking vegetables first, then adding the shorter-cooking vegetables at the appropriate moment. Or you can select vegetables that take about the same amount of time to cook.

You can do any one of these veggies or a combination to suit your mood or what you’ve got in the refrigerator: onions, potatoes, sweet potatoes, carrots, broccoli, cauliflower, cabbage, asparagus, parsnips, turnips–anything, basically. Cut them into uniform-ish pieces.

You will need:

olive oil

minced or pressed garlic



herbs (optional)

Preheat oven to 450 degrees. Drizzle olive oil on a cookie sheet (a baking stone is great for this). Put the longest-cooking vegetables (onions, potatoes) on the sheet. Sprinkle with salt, pepper, garlic, and herbs. Stir. Bake for 10 minutes. Stir. Add carrots, turnips, parsnips, cauliflower, or sweet potatoes. Bake for 10 minutes. Stir. Add short-cooking veggies like broccoli, cabbage, or asparagus. Bake for 10 more minutes.

The other option, which is quicker, though it adds a step, is to cook the vegetables in a steamer [I use my Pampered Chef microwave steamer] and then roast them just for five minutes to crisp them up and make them delicious. I often to that to broccoli, because broccoli can be tricky to roast!

If you make this without white potatoes, it is quite low GI. It’s also packed with nutrients. It works as a side dish, of course, but we sometimes eat it as the main dish with something like a salad or sliced tomatoes and cheese on the side.


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