When you’re roasting vegetables, here’s an easy guide to follow!
Turn your oven on to 425 degrees F. Then follow these simple instructions for each specific vegetable’s roasting times & suggested flavor kickers to toss with the veggies just before serving!
Summer Squash: Halve lengthwise; slice 1/4 inch thick. Roast 10 to 15 minutes. For flavor, toss with 1/4 teaspoon diced Italian seasoning and 2 tablespoons shredded Parmesan.
Carrots: Peel, halve, and/or quarter. Toast 20 to 25 minutes. Toss with 1/4 cup toasted walnuts, 1 teaspoon honey and 1/2 teaspoon pie spice.
Broccoli: Cut into 2-inch-long stalks. Roast 15 to 18 minutes. Drizzle with 1 1/2 teaspoons lemon juice; top with 2 tablespoons reduced-fat feta and 1 tablespoon snipped parsley.
Tiny Red-Skin Potatoes: Halve larger potatoes. Roast 25 to 30 minutes. For flavor, toss with 1/4 teaspoon ground chipotle chile pepper just before serving.
Brussels Sprouts: Trim; halve. Roast 15 to 20 minutes. Just before serving, drizzle with 1 tablespoon lime juice and 1 1/2 tablespoons snipped cilantro.
Although you CAN toss in your own flavorings too! Don’t forget to experiment with your own spices and/or mix one or more vegetables together when roasting! Sometimes the best flavors come from your own inspiration/experimentation in your kitchen!
Credit: Roasting suggestions per Diabetic Living Spring 2014
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