ROASTED VEGETABLES OVERVIEW
Roasted vegetables are wonderful on their own or as a side dish. We like to add whatever vegetables and roots are in season and available. This is a dish we enjoy year round. In this version we used butternut squash, sweet potatoes, Yukon Gold potatoes, onions, carrots, asparagus, and Brussels sprouts. They are slathered with herb-infused olive oil (parsley, garlic, rosemary, and basil) then served with Organic Spicy Peanut Sauce. Roasted vegetables are very tasty. Even people who usually are not drawn to vegetables will enjoy this roasted vegetables dish. What makes these roasted vegetables so delicious? Well, the secret is in the sauce.
When we make this recipe we use enough ingredients to make a large platter of vegetables. If you are cooking for yourself, you’ll have roasted veggies to snack on all week. Add them to every meal, breakfast frittata or a veggie side to eggs. Make a roasted veggie sandwich for lunch. And, for dinner add a roasted vegetable side dish to any meal.
INGREDIENTS for ROASTED VEGETABLES AND RECOMMENDED HERBS
- 1 butternut or acorn squash (Optional)
- 10 Brussels sprouts
- 3 medium carrots (peeled and cut into bite-size pieces)
- 1 large sweet potato (peeled and cut into bite-size pieces)
- 1 large onion (peeled and cut into bite-size pieces)
- 3 large Yukon Gold or Russet potatoes (cut into bite-size pieces)
- Sweet basil (chopped finely)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh rosemary
- 2 cloves garlic crushed (Or, use a pesto that has garlic in it)
- 4 tablespoons olive oil
- A couple of pinches of kosher salt and fresh ground black pepper
- 12 stalks asparagus (cut into bite-size pieces)
- One jar Organic Spicy Peanut Sauce
- Alternatively Organic Original Dipping Sauce – Medium or Hot
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
For the Asparagus
- Wash the asparagus, trim the end, and pat dry with a paper towel
- Cut the asparagus in half or smaller portions if serving as an appetizer or finger food
For the Squash
- Peel the squash, slice it, and remove the seeds
- Cube it into bite-size pieces (you can also buy pre-cut squash and save some time)
Save Time by Making an Herb Pesto
- Sweet basil, parley, rosemary (These can be in your mixed herb pesto that you make ahead of time and pull from the freezer as needed)
- To make an herb pesto, roughly chop your herbs. Add to a food processor and slowly add olive oil.
- Continue blending until smooth. Then pour into jars and store in your freezer. You can also use a dedicated ice cube tray.
- Pull jars from the freezer and thaw before use. Freeze remainder.
Recipe Yield: Great appetizer or side dish for 4 people
MORE ABOUT OUR SAUCES
This Roasted Vegetables recipe uses, Organic Original Dipping Sauce, Organic Citrus Infused Sauce and Organic Spicy Peanut Sauce. These sauces are shelf stable and ready to eat out of the jar. Plan ahead and have some in your pantry. Our clean label sauce are:
STEP-BY-STEP INSTRUCTIONS TO MAKE ROASTED VEGETABLES
Infuse Olive Oil with Herbs
- First, heat a pan to medium high heat. Next, add your olive oil. Then add chopped fresh rosemary leaves and finely chopped garlic. After garlic begins to turn golden then add 1/2 of your parsley and 1/2 of the basil. Do not overcook; you’re just getting these aromatics (herbs) infused into the oil
- Using a fine sieve drain the oil from the herb mixture into a mixing bowl large enough to hold your vegetables. Reserve these aromatics. You’ll add these later, after the roasting process. If you roast them, they will likely burn. So, we’ll use the flavored oil during the roasting process.
- Add the vegetables to the mixing bowl with the infused oil and mix well.
- Add salt and pepper
- Next, add 2 tablespoon Original Dipping Sauce (or Citrus Infused Sauce for a slightly more citrusy flavor)
- Mix well and let marinade for 3 minutes
- Transfer marinated vegetables to a roasting dish, glass bakeware or a cookie sheet covered with aluminum foil. Bake at 375 °F for 25 minutes. Cover with foil or lid for a roasting dish. Remove the cover during the last 10 minutes of roasting. If you are roasting larger portions of sweet potatoes or carrots you’ll need additional time. Roasted vegetables are done when a fork easily pierces the plumpest veggie portion.
- Return the aromatics you previously set aside to the mixing bowl. When the vegetables are done roasting to your likeness add them back to the mixing bowl. Mix in well with the aromatics used to infuse the oil and then optionally top off with another 1/2 of your parsley and basil or herb pesto if you have it.
SERVING SUGGESTIONS FOR ROASTED VEGETABLES
Roasted vegetables are wonderful with steamed rice and drizzled with Peanut Sauce or Original Dipping Sauce. Add roasted vegetables to breakfast as a side dish with eggs or incorporate into a breakfast frittata / tortilla. Or, make a roasted veggie sandwich for lunch.
Roasted Vegetables with Original Dipping Sauce.
Steamed Rice and Roasted Vegetables Drizzled with Peanut Sauce.
Roasted Mushrooms and Apples in Original Dipping Sauce and then topped with slices of Rotisserie Chicken.
Streamed Rice, Roasted Vegetables and Grilled Chicken drizzled with Citrus Infused Sauce.
Let’s Not Keep Secrets
If you liked this Roasted Vegetables recipe and enjoy good food consider subscribing to our recipe blog and connecting with us on our social channels. That is also a great way to share these recipes and delicious sauces with others. Find our social channels on the Connect with Simpatico Foods page. Please also subscribe to the Simpatico Foods YouTube channel and click notification to receive new videos as they are published.