Yes, springtime is upon us in the western hemisphere and fresh, spring salads abound. BUT the aroma of roasted veggies never fades—at least in my kitchen!
Why this obsession with roasting veggies?
Here are the top ten reasons why I love them:
🥦 Easy prep: rinse, trim, chop
🥦 No fuss: toss in extra virgin olive oil, add seasoning, put on lined sheet pan
🥦 Fast: 20-25 minutes in a 425 F oven
🥦 Tastes great: serve with drizzled balsamic vinegar, grated parmesan, or any favorite herb
🥦 Goes in any dish: main veggie, side veggie, mixed-in, on top…
🥦 Retains nutrients: not washed away in a pot of water
🥦 Smells great: even beyond my kitchen
🥦 Tastes great the next day: cold veggie snack, add to a new meal, side dish…
🥦 Easy to batch cook: fridge or freeze for future meals
🥦 Easy cleanup: just one pan!
Can you add a few of your own?
Pic of butternut squash, Brussels sprouts and broccolini before roasting
Here are a few recent meals with roasted veggies:
Salmon, Delicata Squash & Pasta
: : :
For other impromptu meal ideas check out The Menopause Menu & Pinterest.