Roasted Vegetables Recipe

Red onions, broccoli, cauliflower, and carrots ready to roast

Roasted vegetables, in my opinion, should be one of those recipes everyone should know how to cook. On lazy nights, it’s a meal with some fresh bread. For company, add roasted caramelized tempeh and couscous.

Roasting veggies is a great way to clean out your fridge and pantry, too. Roast up whatever vegetables you have, and like. Throw in whole heads of garlic if you’re not planning to use them. It all comes together with some olive oil and a simple spice blend. Serve with whatever grains you have – couscous, brown rice, and quinoa are all good choices.

I should mention how flexible this recipe is. It’s:

• Vegan (vegetarian)
• Low-carb
• Dressy enough for company
• A great side dish for high-protein meats or veggie "meats"

We like to cook as many vegetables as fit in the pan, ramping up the spices and olive oil as necessary. Leftovers are scrumptious the next day.

Spicy Pepper Roasted Vegetables Recipe

Makes 4 generous servings

Preparation time: 20 minutes

Cooking time: 1 hour

Uncooked vegetables with olive oil and spicy pepper medley

Ingredients:

• About ¼ cup olive oil (you can eyeball the olive oil)
• About 4 Tbsp. favourite spice blend (homemade or store-bought – I like Clubhouse’s Spicy Pepper Medley)
• 1-2 tsp. dried rosemary (optional)
• 3 small potatoes, scrubbed
• 1 large sweet potato, scrubbed
• 1 yellow cooking onion, sliced into wedges
• 1 red onion, sliced into wedges
• 3 cloves elephant garlic, thickly sliced OR 1 head garlic, separated into cloves and peeled
• 10 Brussels sprouts, halved OR 1/3 head cabbage, sliced into wedges
• 2 cups cauliflower florets

Roasted vegetables

Directions:

1. Preheat the oven to 450°F.
2. Pour a thin layer of olive oil on the bottom of the pan. Dump in about a third of the cut vegetables. Drizzle generously with olive oil. Sprinkle with about a Tablespoon of spice blend, and rosemary, if using. Stir.
   Repeat until no more vegetables are left. Stir gently, as your pan is likely to be overflowing. Don’t worry – the vegetables cook down and take up less space as they do.
3. Roast in the oven at 450°F for 1 hour, stirring every 20 minutes.
4. Serve hot.