Roasted Vegetables

print recipe print recipe | FavoriteLoadingAdd to my recipe box

photo: tobostonandbakeagain


With summer sneaking up on us, our meals are becoming more salad and vegetable-based, less meat-centered. My new favorite salad addition is roasted vegetables – of all kinds, shapes and sizes. All you do is cut into chunks, drizzle with olive oil, sprinkle with some kosher salt and cook at 400 degrees until soft, stirring every 20 minutes. Add to your salads or eat alone as a snack. Some great options filling my refrigerator right now are roasted yellow beets, roasted red beets, roasted sweet potatoes, roasted red onions and roasted red peppers. But you are only limited by your imagination. Roasted scallions are good. As are roasted mushrooms, roasted zucchini, roasted corn kernels…Add these favorites to your next salad bar night.

7 thoughts on “Roasted Vegetables

  1. I love roasted veggies, too. I read about roasting cabbage wedges this week; although I roast almost anything that comes into my kitchen, I hadn’t considered cabbage. It was delicious. After checking (It’s easy–look online), cut into wedges, spray with a little olive oil and roast at 475 degrees for about 20 minutes. I’ve also “fancied-up” roasted veggies for Shabbos by basting them with apricot jelly & rosemary–then serving on salad.

    • THANK YOU for saying to check! I see so many kosher recipes that don’t mention that step and it can be time consuming. I love your idea of apricot jelly and rosemary – that sounds delicious

      • Skip the apricot jelly and roast fresh apricots or peachs, plums too can give you that sweetness without the processed sugar.

        Parsnip and turnip also make fine additions to the mix of veggies.

    • Another way to spice up veggies to either roast or grill (not that it is finally summer) is to marinate in store bought or homemade italian dressing for 30 minutes before cooking. We did it for Mother’s day with sliced zucchini, eggplant, mushrooms, asparagus, colored peppers and onions. It is great both warm and cold.

  2. Thanks! I roast vegetables all the time (including bodek broccoli and cauliflower straight from the package at 450 de–my foodie friends say it comes out great, even though it’s frozen). but i haven’t had much success with beets…do you cook them whole first, then slice and do as above, or start with them raw?

    • You do not need to peel them because they will fall off after roasting. If you do not want any peels in your final dish you can peel them first. Either way, they are easy and delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>