Ever since Chris subscribed to a mostly Paleo diet several years ago, I have tasked myself with finding new ways to prepare the same veggies we love. Steamed vegetables are boring, and there is no way I can get my kids to eat those. But, roasting vegetables makes them irresistible, so that is what we do. A lot. Like, almost every day.
Any time I want to prepare a quick side dish for dinner – or snacktime! – I roast whatever vegetables we have in the kitchen. No recipe needed – it seems like most veggies are happy to roast at 425 degrees for anywhere from 10-25 minutes. I just keep an eye on whatever is cookin’, and when it seems done I take it out of the oven and enjoy.
Roasted veggies obviously make an excellent side dish, but they are awesome tossed into salads for a lunch time treat. We’ll even fold a generous portion into tortillas with queso fresco for quick veggie tacos. And, roasted vegetables are guaranteed kid pleasers!
Here are a few of our favorites:
*Chop and toss a few beets with olive oil, salt and pepper.* These are as good as candy, seriously!
*Mushrooms tossed with a bit of olive oil, lots of garlic and salt/pepper. Dot with a several generous lumps of butter.* Oh man, this is indulgent. Have some crusty bread for dipping into the garlicky, buttery pools at the bottom of the dish.
*Yellow potatoes cut into wedges, coated with melted bacon fat and sprinkled with garlic powder and salt.* Bacon fat…potatoes…yum!
*Turnips with olive oil and sprinkled with thyme and salt. And, while I’m at it I’ll throw some asparagus onto the same pan to make clean up easier. A bit of oil and salt is all it takes to make asparagus shine.* This is an easy way to get kids to try vegetables they normally push off their plates.
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