I make a batch of roasted veggies once every couple of weeks. When I haven’t eaten all of my produce and some veggies are looking sad…that’s the perfect time. Just dice them, arrange them on a baking sheet and bake them.
They’re perfect as a side dish, to add to salads, with pasta dishes or like I did today, put an egg on top and call it breakfast.
Here are some tips for roasting veggies that have worked really good for me:
- Always use parchment paper. No matter how much oil you drizzle on the veggies, starchy veggies always tend to stick.
- starchy veggies like potatoes, carrots,
andparsnips take longer to cook, they should be twice as big as other veggies.
- Therefore, softer veggies like zucchini, eggplant, squash, cauliflower, should be bigger in size.
- I never salt my veggies before I put them in the oven. The salt is going to get the moisture out of the veggies and make them steam which means less browning. I don’t know about you but I like brown in my food.
- And finally, roasting can dry the veggies out if they’re not fresh so don’t hold back on the olive oil or coconut oil. Drizzle generously, toss them with your hands, bake them until done and then season with salt and pepper.
Here I roasted carrots, radishes, cauliflower, corn,
So many possibilities.
Roasted Veggies Breakfast Bowl
- Assorted vegetables
- olive oil
- salt and pepper to taste
- 1 to 2 eggs
- 1/2 avocado, sliced
- Preheat oven to 400 degrees. Lined a baking sheet with parchment paper and set aside.
- Cut the vegetables in big pieces if they’re tender veggies and small pieces for hard starchy veggies.
- Drizzle generously with olive oil and bake for about 30 minutes or until done.
- Season with salt and pepper to taste.
- Transfer the veggies to a serving bowl and set aside. Cook the egg to your desired doneness and place it on top of your veggies. Add slices of avocados and hot sauce if desired. Enjoy!