You would think that baking vegetables would be a well-known meal that most families blend into their menus, but I have been surprised lately as to how many Mums I hear say that they have no idea how to cook a plate of roasted vegetables. Thus, the inspiration for this posting. I have to be honest, I really only mastered the skill about a year ago. Now, I am confident and make all kinds of dishes for my family. Thanks, to my husband, who is a GREAT cook for teaching me.
Besides being easy to do, I find that it’s a fun opportunity for Miles Storm and I to spend some quality bonding time together. Thanks to his handy Learning Tower, he loves helping out in the kitchen. It is also a learning activity for him. I turn the experience into a game by asking him to identify each vegetable. For his age, he is pretty clever when it comes to foods, with him being able to identify many fruits and vegetables.
From a health standpoint, another benefit of baking vegetables is that the flavor and nutrients stay inside the vegetable. Compare this to boiling/steaming vegetables and the water-soluble vitamins like C and B escape into the water, and are therefore lost when the water is emptied out of the pot, and the food is served.
MY FAVORITE ROASTED VEGETABLE COMBINATIONS
- Baby zucchini with Tomato
- Cauliflower, Tomato and Onion
- Carrots and Sweet Potatoes
- Broccoli and Cauliflower
- Mushrooms with Onions
- Eggplant and Tomato
- Green Beans and Tomato
- Garlic Fingerling potatoes
- Combination of whatever is in the fridge (my husband hates this, but I do not like to waste food so when we have food that is about to go bad, it is great to throw it all in a baking dish)
The recipe is basically always the same, I always use garlic, sea salt and olive oil as a base and then vary the recipe accordingly. The recipe in this posting is what I made this morning, and is shown in the photos.
WHAT YOU WILL NEED (I always use organic produce which has not been sprayed with harmful chemicals/pesticides)
- 20 cloves of Garlic
- 2 pounds of Brussel Sprouts
- 1 punnet of Grape Tomatoes
- 1 large sweet potato
- 1 large onion
- olive oil
- sea salt and pepper to taste
WHAT TO DO
- Heat the oven to 350F/176C
- Line baking tray with olive oil
- Chop all vegetables into even bite-size pieces (this ensures the vegetables cook at the same rate)
- Place garlic, and chopped vegetables in tray. Try not to crowd the vegetables too much as it can lead to some vegetables cooking unevenly
- Add sea-salt and pepper to taste
- Cover tray with aluminium foil
- Place in oven and leave for at least 1 hour
- Check vegetables, stirring them so they brown evenly. Remove the foil, increasing heat to 400F/204C, then cook for between 30 minutes to another hour dependant on how brown and crunchy you like your vegetables
As a note, you can also experiment with different herbs and spices like rosemary and thyme as an example. I also love to serve my vegetables with some home cooked tomato sauce on top. It is really yummy, kind of like a pasta dish without the pasta!
What are some of your favorite vegetable combinations?