These are just a few of the veggies we rotate through in our house. I try not to stay stuck on any of them for too long for fear of a rebellion in the ranks.
I’m sure this is making some of you think, “Okay really… I know how to roast a friggin’ potato, kid.” I know, I know. I merely made this little list to give some ideas to those of you who may be stuck in a rut or are at the starting line of your cooking race. It’s also good to just sometimes hear how someone else does something that you do every day in your house.
On that note – if YOU have some easy veggie sides, comment and let me know! I’m always looking for something new!
Roasted Green Beans
Green beans are a go-to staple in our casa. We have them at least once a week.
The HEB is the BEST grocery store EVER. Don’t argue with me. We’ll have problems.
They have organic, already prepared green beans ready to roll.
Throw some EVOO, salt, and pepper on ’em. Toss ’em in the oven for 20 minutes at 400. Boom. Healthy side done. Time for another glass of wine.
Roasted Brussels Sprouts
Before you read, “Brussels sprouts,” and keep scrolling… TRY THEM! They’re literally like candy when they’re cooked the right way, I promise.
Here’s the easy-peasy way to prep Brussels sprouts:
Cut off the bottom of the sprout.
Drop on a cutting board.
Whatever leaves fall off – chunk ’em.
This is how many extra leaves were left from this bunch of mine:
Cut in half.
Brussels Sprouts, cut in half (see above)
Freshly ground black pepper
Preheat oven to 400.
In a 13×9 Pyrex pan, mix together Brussels, Parmesan, and S&P to taste. Drizzle with EVOO just until sprouts are coated. Arrange the sprouts cut-side down in the pan. Sprinkle with a little extra Parmesan on top.
Roast at 400 for about 20 minutes until veggies are tender.
Easy Spaghetti Squash
Another go-to staple in our casa. We use this little lovely as a substitute for pasta, as the beginning of Spaghetti Squash au Gratin, and just as a simple side with whatever condiment you choose (I like Sriracha).
You first cut the squash in half lengthwise (it takes some muscle, but I believe in you). Then, scoop out the insides like you do a pumpkin. Drizzle it with EVOO and season with S&P.
Then you roast it, cut side down, uncovered at 400 for about an hour. Let it cool slightly, then you can scrape out the goodness with a fork.
Roasted Sweet Potatoes
These are just like the spag squash – cut them in half lengthwise, drizzle with oil (I use avocado oil for these because I loooooove the flavor), then season with S&P. Place them cut side down in a 13×9 Pyrex dish and roast at 400 for about 40 minutes or until they’re easy to smoosh with your finger.
I love the flavor of avocado oil with sweet potatoes. It doesn’t necessarily work with everything though, which is why I alternate between EVOO and this bad boy.