It’s been a long cold winter here on the prairies and I’m eager for spring days and getting my garden on for my favourite Garlic Roasted Vegetables. Although produce doesn’t really become abundant until the summer months, you can still have a delicious side dish of roasted vegetables available through your local produce provider.
Garlic Roasted Vegetables – Flavour
Roasting a pan of vegetables has become part of my Sunday night routine at home. I often roast weekday leftovers and enjoy them as a side dish or in wraps with some chicken and hummus for easy next day lunches.
My favourite combination involves sweet potatoes, beets and brussel sprouts but really, using up any leftover firm vegetables work well for Garlic Roasted Vegetables. Aim to fill that tray with about 10 cups of fresh cut vegetables but remember, some vegetables don’t take as long to cook (ie. asparagus, squash or zucchini) so just make sure to add those to the last 15-20 minutes of cooking. You want the vegetables cooked but not mushy still with a slight crunch. Add garlic, herbs and salt for a super easy and delicious side dish perfectly paired with any meat.
As the seasons change, I’m steadfast in my love for the sweet potato. Roasted, grilled, in soups and stews, they compliment so many recipes and are loaded with Vitamins A and C and rich in dietary fibre. In the spring, I pair them with lots of tender greens that are plentiful; fresh herbs are a must too. Did you know that many fresh herbs are full of antioxidants and nutrients? They add so much more flavour to cooked dishes and many are really easy to grown and maintain at home.
Guys, this spring is all about getting out and enjoying the longer days and sunshine. This toss and bake Garlic Roasted Vegetables recipe will help you do just that in the coming months.
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Try these other roasted vegetables recipes:
- Honey Roasted Root Vegetables with Butternut Squash
- One Pan Stuffed Cornish Hens and Roasted Vegetables
- One Pan Garlic Sausage and Roasted Vegetables
- Roasted Vegetables: Radishes with Thyme and Sea Salt
- *Aim to have 10 cups of any combination of vegetables, in even sized pieces
- sweet potato, peeled and cut into chunks
- candy beets/beets, peeled and cut into chunks
- turnip, peeled and cut into chunks
- brussel sprouts, cleaned and cut in half
- cremini mushrooms, cleaned and cut in half
- asparagus, cleaned and cut into chunks (add during the last 20 minutes)
- 3 cloves garlic, peeled and chopped
- 3-4 sprigs of fresh rosemary or thyme
- ¼ cup olive oil
- generous pinch of sea salt and black pepper
- Preheat oven to 375 degrees.
- Cut and prep the vegetables and place in a large mixing bowl. Toss with the olive oil and garlic.
- Spread the vegetables on a sheet pan lined with parchment paper. Sprinkle generously with the salt and pepper.
- Roast for 45 minutes or until vegetables are tender. Use immediately as a side dish or use as a filling in wraps with chicken and hummus. Store remaining vegetables in a sealed container in the fridge.