A delicious and easy recipe with rosemary infused olive oil and a hint of balsamic vinegar. These roasted vegetables are so good and healthy, you’ll be eating them by the bowl full!
One of my favorite ways of cooking vegetables is roasting them. Roasting releases the natural sweetness in vegetables that will make everyone a veggie lover! So, if there are vegetables you don’t like or have trouble getting your kids to eat, you should try roasting them before giving up!
Enjoy these roasted vegetables as a simple side dish with a creamy hollandaise sauce dip or use it as a base recipe for anything that calls for roasted vegetables.
The trick is to roast them at a high temperature for a short time. This produces a crispy caramelized texture on the outside while keeping the vegetables juicy and tender inside without over cooking them.
My 3 year old has recently started enjoying his vegetables after I roasted them. He likes to dip them in hollandaise sauce or simply sprinkled with parmesan cheese. It’s no longer a battle for us at meal time to get him eat his vegetables, in fact, he’s been asking for them every day lately….as long as they are roasted!
You can basically roast any type of vegetables using this recipe. For harder vegetables like carrots, you just need to cut them into smaller cubes in order to roast them faster.
|Roasted Vegetables|| |
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary or 1 teaspoon dry rosemary
- 1 teaspoon salt
- Ground black pepper to taste
- 2 tablespoon balsamic vinegar
- 1 cup of broccoli florets, cut into bite sizes
- 1 cup of cauliflower florets, cut into bite sizes
- 1 cup of crimini (baby bella) mushrooms, thick slices
- 1 cup of butternut squash, diced
- 1 red bell pepper (red capsicum), chopped
- 1 small eggplant, diced
- Preheat oven to 450F (230C)
- In a ziploc bag add 2 tablespoon of olive oil, 1 teaspoon of salt, sprinkle of pepper, balsamic vinegar and 1 tablespoon or a piece of fresh rosemary. Seal the bag and use fingers to press and rub the rosemary to infuse the oil with it. Set that aside.
- Line tray with baking paper, add all the vegetables with the rosemary infused olive oil dressing and toss until the vegetables are lightly coated.
- Layout vegetables in single layer making sure not to overcrowd it.
- Place into oven and bake at 450F (230C) for 15 minutes or until tender and slightly brown
- Serve immediately
If cooking for children, you may want to replace the balsamic vinegar with 2 tablespoons of lemon juice instead and sprinkle some parmesan cheesen on top for added flavor.