OK, first of all, one thing to do is Google "roast vegetables recipe," plus any ingredient you particularly want to include, e.g., "roast vegetables broccoli recipe." There are plenty of hits, and you'll get plenty of ideas.
Second, a plug for two less-fancy-looking roasted vegetables that I make on a regular basis: roasted asparagus and roasted green beans. They may not be good enough for Thanksgiving, but they are easy and addictive. I suppose you could mix them together, though I never have. Trim and wash them. Oil a baking pan or jelly roll pan (something with a lip to contain the oil) with as much oil as you like; the minimum is to brush a thin layer on to prevent sticking, the maximum is several tablespoons. Toss in all your trimmed, washed, patted-dry asparagus or green beans, salt and pepper, and toss with your hands to coat lightly with the oil. Roast at 400 degrees F until they're done to your liking, tossing occasionally with tongs. 20 minutes is a good amount to start. You want to get them at least crisp-tender, and the longer they go the browner and wrinklier and more tender they get. I suppose if you wanted to dress them up for a potluck, you could roast some halved cherry tomatoes alongside and sprinkle them with something else pretty, like slivered almonds or shaved parmesan. OR BACON! [ed. Stop that.]
Third, here is a recipe for Garlic-Roasted Vegetables that has more variety but looks easier than what I usually do. It's from The Volumetrics Eating Plan by Barbara Rolls.
- 1 cup cauliflower flowerets
- 1 cup broccoli flowerets
- 2 cups 1-in slices of zucchini
- 1 and 1/2 cups 1-inch carrot sticks
- 1 1/2 cups thickly sliced onions
- 1 1/2 cups 1-in-diced unpeeled "boiling" potatoes
- 1 tsp chopped garlic
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 c chopped parsley
Preheat the oven to 400 degrees. Coat a 9x13 pan with baking spray [I would rather brush it with olive oil or rub it with coconut oil -- Erin] Toss everything but the parsley in the baking pan. Lightly coat with cooking spray. [yuck -- I repeat, just use olive oil, the fat won't kill you] Bake for 40-45 min or until the potatoes are tender. Serve sprinkled with parsley.
Finally, here is what I do when I make my Plain Roast Vegetable Medley that I like to take to potlucks.
Be warned: It really is on the plain side. It doesn't have any of the characteristics you usually associate with "this would be great for a potluck!" That honor usually goes to things that are very rich (like fudge) or very comfort-foody (like green bean casserole with the onion topping) or vaguely exotic yet widely appealing ("The secret ingredient is hoisin sauce!")
No, the thing that makes Plain Roast Vegetable Medley good for potlucks is that nobody else will think to bring a plain roast vegetable medley. Oh, also, it's vegan and pretty much allergy-free.
Erin's Plain Roast Vegetable Medley For Potlucks
- 2 big bunches broccoli
- 4 big yellow squash
- Several carrots (at least four, maybe more)
- Olive oil OR coconut oil
- Minced garlic - between a tsp and a tablespoon
- Herb of your choice (thyme's good, so's oregano)
Turn every ten minutes or so.
You don't have to do it this way, but: I typically roast the vegetables in separate pans so I can remove them when each is done exactly how I like them. Then I toss them together in a big bowl and add salt and pepper while they're still hot. I usually serve them at room temperature.
Bonus: The leftovers are excellent tossed with cooked pasta and a little salad dressing.
RE: the roasted asparagus -- if you happen to have leftovers, it is really excellent cold too. You can mix it into green salad, especially with pickled beets (watch out for HFCS) and goat cheese with a lemony dressing.
If you happen to have thick, tough asparagus stalks, you can attack them with the vegetable peeler to make the lower portions of the stems more edible.
You're lucky to find decent asparagus this time of year. I haven't even thought about using it since about June when it goes out of season here. There is some in the store, but it is expensive!
Similar for leftover green beans, but it seems like they are more likely to go into salad with shredded chicken, buffalo sauce and blue cheese, at least at my house.
Posted by: Christy P | 17 November 2008 at 09:57 AM
Oh yeah, almost any time I am roasting, I throw in a head or two of garlic so that I have some roasted garlic on hand. So yummy in many different ways.
AND - you can roast frozen green beans. They aren't nearly as good, and you have to thaw them and dry them off pretty well first, but if you are craving in midwinter and only have the frozen remembrance of your garden it is better than nothing.
Posted by: Christy P | 17 November 2008 at 10:10 AM
As one of those "allergic people", I deeply appreciated your contribution to said potluck of a few weeks ago. It's hard to fill the plate with veggies when there are usually none except the kind laden with sauces or baked in a casserole with rice (to which I am allergic).
Thanks for the recipe!
Posted by: Cathie B | 17 November 2008 at 01:38 PM
Re: the asparagus being expensive -- yes, it is, but this is for the holidays :-)
Posted by: bearing | 17 November 2008 at 02:31 PM