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roasted vegetables


Balsamic Glazed & Roasted Asparagus

Balsamic Glazed and Roasted Asparagus

I am a huge asparagus fan, and I’m also a huge balsamic vinegar fan.  Put the two together and I’m a very happy girl.

It is amazing how easy it is to prepare roasted asparagus, and we eat our share of it around here, especially in the springtime!

 My favorite is tender, small stalks of asparagus.  They roast so quickly and make the perfect snack or side dish.  I will make a pan of it and just set it out after school for the kids to come grab and eat.  No plates needed!

 To prepare the asparagus, simply snap the tough end off the bottom, it usually is about an inch.  You could cut them too, which is what I do because it is faster.

I simply gather them together and lop off the thick end. Wash, cut the end, pat dry. The pat part is important…you want them to roast, not steam. Drizzle with some olive oil–about 4 tablespoons.

Sprinkle with salt and pepper.  Roast at 425 degrees for 10 minutes or until tender.  You will know they are done when the parts touching the pan are a bit brown.

Once you remove the asparagus from the oven, drizzle with Trader Joe’s Trader Giotto’s Balsamic Glaze and toss. If there is not a Trader Joes close to you, you can order some here at Amazon, OR just use your favorite balsamic vinegar.  It won’t be as thick or sweet, but it will still taste delicious.

If a thicker glaze is what you want, here is a recipe for Homemade Balsamic Glaze.


I love tossing the asparagus in the glaze, then making impressive design drizzles on the plate.  Isn’t it so pretty?


Make sure you do not over-roast.  You want it tender but not soggy, and no blackened tips!


Enjoy with your favorite pasta dish, as a brunch side dish, or as a simple snack.

Healthy Eating/ How-Tos/ RECIPES/ Sides

5 Reasons Why I Love To Roast Vegetables + 19 Roasted Vegetable Recipes

5 reasons to roast vegetables

Why do I love roasting vegetables?

1. It makes the house smell awesome.

2. It brings out the best flavor of the vegetable-complicated and caramelized deliciousness!

3. It is a great way to use up produce that would otherwise go to waste.

4. My kids like the flavor of roasted vegetables and eat them up.

5. It is easy!


4 things you need for perfect roasted vegetables:

1. High heat.  I find the best roasting temperature of most vegetables is 425 degrees.

2. Surface space – do not pile the veggies on.  Spread them out evenly onto the pan giving each piece enough surface space to get all nice and brown and caramelized.

3. Vegetables cut in similar sizes.  This helps them all cook at the same rate.

3. Oil, salt & pepper.  Simple ingredients let the veggies themselves shine!


Oils I use:

1. Unrefined Coconut Oil ~ Refined has more health benefits, but unrefined is still plenty good for you and does not have the coconut flavor.

2. Olive Oil ~ This is a commonly used oil for roasted vegetables.


What you are looking & listening for:

Cooking times are going to vary with each vegetable.  You are listening for a sizzle as the natural moisture is released from the veggies.  You are looking for a nice browning effect on the bottom of the vegetables.  Most vegetables are done when fork tender.


Here are some awesome sounding roasted vegetable recipes from my Vegetables Pinterest Board.  

Keep in mind, simple salt, pepper and oil let the veggies shine, but for a little extra special something, try these recipes!


Roasted Parmeasean Green Beans


Butter & Brown Sugar Roasted Sweet Potatoes

Balsamic Roasted Brussel Sprouts


Honey Balsamic Carrots


Easy Roasted Tomatoes


Roasted Fall Vegetables with Lentils


Lemon Rosemary Roasted Asparagus


Parmesan Roasted Brussels, Butternut Squash & Kale


Roasted Broccoli-Pinner says “Best Broccoli of Your Life”




Asparagus: Leave whole; peel if necessary.

Bell peppers: If not roasting over an open flame, cut these into 1-inch chunks.
Broccoli: Cut into 1- to 1½-inch diameter individual florets, the tips of which get charred beautifully crisp. Peel, then halve or quarter thick stems (which are delicious!).
Brussels sprouts: Halve them.
Cauliflower: Treat like broccoli.
Corn: Cut into kernels; will cook very quickly and you may only want to brown one side.
Carrots: Cut a 1-inch chunk off the top end at a 45-degree angle. Roll the carrot a quarter turn and repeat. This weird oblique shape gives you lots of surface area to caramelize its abundant sugars. ½-inch coins or half-moons also work well.
Eggplant: Cut into 1½-inch chunks.
Fennel: Cut into 1-inch pieces.
Green / string beans: Really! They’re great. Just make sure they’re tender; old, tough ones get tougher in the oven. Leave whole, stems removed.
Onions: Cut into 1½-inch wedges, and break apart into individual layers.
Parsnips: Treat like carrots.
Radishes: Leave whole if small, about 1 inch in diameter; otherwise cut in 1-inch pieces.
Sweet potatoes: Cut into 1-inch pieces.
Tomatoes: Cut 1-inch-wide wedges or ½-inch slices. They won’t really brown well but can have a nice concentrated flavor.
Turnips: Cut into 1-inch chunks.
Zucchini / summer squash: Cut into 1-inch chunks, or oblique-cut like carrots.
Here’s more roasted goodness from past New Nostalgia Posts:

New Nostalgia: Roasted Strawberries

New Nostalgia: How To Roast/Steam Corn On The Cob In The Oven 


What about YOU?  

Do you have any roasted vegetable tips to share?  
What is your favorite vegetable
to roast?



Oven Roasted Veggies On Pasta

This is a guest post from Kendra at Our Homemade Happiness

This recipe is one, healthy; two, super easy; and three, delicious enough to serve to guests. A rare trifecta! It’s awesome because you can throw in whatever veggies you have on hand. Definitely use tomatoes. The tomato juices have so much flavor when they are roasted in the oven with a little olive oil and salt. It’s like a homemade chunky marinara sauce. Some other veggies that taste great in this dish are onions, zucchini, bell peppers, squash, mushrooms, carrots, eggplant, kale, spinach, . . . and the list goes on and on. 


4 medium tomatoes + veggies of choice, chopped
2 garlic cloves, pressed
extra-virgin olive oil
salt and pepper
whole wheat pasta or quinoa pasta
fresh basil, chopped

Cook pasta and drain. Cut up tomatoes and whatever veggies you have on hand. Place chopped veggies on baking sheet. Throw on some pressed garlic. Drizzle with olive oil. Add salt and pepper to taste. I mix it all together with my hands to keep dirty dishes to a minimum. (Or you can mix in a bowl and transfer to pan if you prefer.) Cook for 20 minutes in the oven at 425°F. Serve on a bed of pasta. Add some chopped fresh basil. Serves 4.

Underneath that hoard of veggies is a silicone baking mat I got for Christmas from my sister-in-law. It makes clean up a breeze because nothing sticks to it. I went a little overboard and used more veggies than normal for this batch (pictured above) because it was for the blog. Had to be blog worthy, ya know? I used 4 large tomatoes, 1 onion, 4 cloves of garlic, 1 zucchini, 1 banana squash, 8 oz. mushrooms, 1 orange bell pepper, and 2 leaves of kale (don’t use the tough stalk in the middle). I could barely fit all the veggies on the pan! Leftovers lasted a couple of days, but I’m not complaining!

Hi, I’m Kendra! I have a passion for all things homemade, especially cleaners, skincare, and healthy eating. Going back to simpler times and natural ingredients, all while sticking to a budget. 


Roasted Sweet Potato Coins

These roasted sweet potato coins make me very happy.
My 3 girls fight over them like they are candy.  
That is a minor miracle in our home–fighting over a vegetable!!
How to make them?
~Line a pan with parchment paper.
~Peel and slice some sweet potatoes, about 1/8″ thick.
~Drizzle with some EVOO.
~Sprinkle with salt & pepper.
~Bake 400 degrees for 20-30 minutes, or until soft and slightly browned on top.

Meals/ RECIPES/ Sides

Popcorn Chicken & Roasted Red Potatoes

This recipe is inspired by one I found at Heavenly Homemakers.  When I  made it for my girls, they argued over who would get to eat the last one and have begged me to make it again.  My husband Todd and I both enjoyed it, too. The Roasted Red Potatoes go perfectly with the chicken.  You can bake them at the same time, but potatoes bake a bit longer so put them in first!

Healthy Homemade Popcorn Chicken

3-4 Large Chicken Breasts (I use Smart Chicken brand)
3/4 Cup Whole Wheat Flour
1/2 tsp Salt
1/2 tsp Garlic Powder
1/2 tsp All-Purpose Grill Seasoning (like Misty’s)

In a shallow dish (like a glass pie plate), mix flour and seasonings.  Cut Chicken into bite-sized pieces (use kitchen shears)  Toss chicken into seasoned flour mixture to coat well.

Cover 9×13 inch pan with foil (easy clean-up).  Smear a thick layer of butter on bottom of the pan.  Place coated chicken pieces in pan, spreading out to a single layer.

Bake 350 degrees for 10 minutes, stir, then bake another 10 minutes.

Serve with your choice of dipping sauce (ketchup, ranch, honey, bbq, sweet and sour)

Roasted Red Potatoes
1 lb. Red Potatoes, Quartered
2-3 Tbls Olive Oil
Salt and Pepper
Herbs or seasoning

Place quartered potatoes in 11×7 inch pan in a single layer.  Drizzle with olive oil (enough to coat when tossed) Toss.
Sprinkle with salt and pepper.  Toss.
Add fresh herbs (rosemary is great) or Lawry’s seasoning or Grill Seasoning.  Toss.
Arrange back into a single layer and bake at 350 degrees, 35-45 minutes, until tender.

This Post Is Linked To:
Just Something I Whipped Up @ The Girl Creative
Anything Related @ All Thingz Related