I’ve been on a roasted vegetable spree this fall! I’ve made roasted broccoli, brussel sprouts, acorn squash, green beans, sweet potatoes, asparagus, kale and up next on the schedule is eggplant, more broccoli and more brussel sprouts. I simply cannot get enough of my roasted veggies.
Cooking times and temperatures vary slightly depending on what vegetable you choose to roast, but I tend to keep the ingredients/spices the same, except for sweet potatoes: olive oil, sea salt, pepper, garlic and lemon juice. When I’m feeling a little adventurous I add balsamic or soy sauce…can’t you tell how wild I am? For sweet potatoes, I use olive oil, sea salt, pepper, cayenne, paprika and garlic powder. Delicious.
Oven temperatures and Cooking Times:
Broccoli: 425 degrees F, 16 minutes
Asparagus: 400 degrees F, 8-10 minutes
Eggplant (cubed): 400 degrees F, 25 minutes
Kale: 375 degrees F, 15 minutes
Sweet Potatoes (cubed): 375 degrees F, 25 minutes
Brussel Sprouts (halved): 400 degrees F, 30-35 minutes
Here are some of my roasting spree photos:
What are your favorite roasted vegetables?