I have a few secrets on how to make perfectly roasted vegetables.  Some of my favorite roasted veggies are brussels sprouts, broccoli, cauliflower, or potatoes.  Learn how to take any vegetable and make it crispy and delicious!

Yay for being halfway through the week.  And the day after Halloween, aka a teachers worst nightmare, there’s candy everywhere!

I know you all enjoy reading What I Ate Wednesday posts and I like sharing a recipe with them as well.  This past weekend on Saturday while watching some college football Tom smoked chicken thighs, half with BBQ rub and the other half with a Montreal Chicken rub.  I was in charge of the sides.  I made our favorite roasted sweet potatoes and roasted brussels sprouts and broccoli.

What I Ate Wednesday

I have only recently become obsessed with roasting vegetables.  I used to always steam them or just eat a salad with leafy greens.  But lately we can’t get enough of almost burnt crispy veggies.  Here are my tricks for perfectly roasted vegetables.

Perfectly Roasted Vegetables

Sweet Potatoes:

Roasted sweet potatoes are a favorite in our house.  I love making two large batches for the week and pairing with dinner or lunches.  Or just TRUST me and try adding some roasted sweet potatoes to a breakfast yogurt bowl or eat them with just some almond butter and cinnamon, SO GOOD!

How to make perfectly roasted vegetables

But to perfectly roast them so they’re crispy, first start with a baking sheet.  I love these MEGA cookie sheets so I can roast a lot at once.  Line the baking sheet with parchment paper, DO NOT skip this step or you will have a difficult time separating the potatoes from the pan.

Then I cut my potatoes into about one inch cubes, toss them in olive oil (about 1 teaspoon per potato), and sea salt to taste, Pink Himalayan Sea Salt is my favorite.

When spreading the potatoes out on the pan make sure they are not touching or they’ll just steam rather than roast.  Really take the time to spread them out.

How to make perfectly roasted veggies

All oven times vary, but I roast mine at 450 degrees for 35 minutes, then I toss, flip, spread out again, and roast for another 15-20 minutes.  Then when you remove them from the oven let them sit on the pan for 5 minutes before serving.

If you’re not in a rush and want your potatoes to stay crispy, turn the oven off, leave them in the oven, and crack the door open and let them sit for 30 minutes.  I rarely have enough time for this step, but it definitely works.

Roasted sweet potatoes

You could also try making my Sweet Potato Fries with Seasoning.

Other Vegetables:

Some of our other favorite roasted vegetables include brussels sprouts, broccoli, cauliflower, and butternut squash, like in my Roasted Butternut Squash Pasta Salad.

Roasted Brussels sprouts

For roasted veggies I don’t always use parchment paper because my Pyrex sheet pan works really well.  If you’re not sure, add a layer to your pan before adding the veggies.

Cut the stems off the brussels sprouts and then cut each in half and remove the outer layer.  If using other vegetables cut them into smaller pieces so they’ll crisp up.

Toss with olive oil and sea salt, again Pink Himalayan Sea Salt is my favorite.  And just like the potatoes you’ll want to spread them out on the pan.  If they’re too close together they’ll just steam.

How to make perfectly roasted vegetables

For almost all vegetables I find that I can roast them at 450 degrees for 20 minutes, toss, flip, spread out again and then roast another 5 minutes.  I’ve only found that butternut squash takes a bit longer.

When you remove the vegetables from the oven let them sit a few minutes before serving.

Roasted Vegetables

What I Ate Wednesday

And now for my day of eats on Saturday for What I Ate Wednesday.  I shared most of these meals in my Weekend Recap. After a morning workout I drank a green smoothie with almond milk, spinach, half an apple, almond butter, cinnamon, collagen peptides, and vanilla vegan protein.

For lunch I reheated some leftover of my Roasted Butternut Squash Pasta Salad and made two crispy eggs to go with it.

Banza Pasta

After running a few errands and doing some things around the house it was time to relax and watch some football with wine and charcuterie.

Natura Organic Cabernet Wine

Then again for dinner Tom smoked BBQ Chicken and we had my sides of roasted sweet potatoes and veggies.

And then these Apple Cider Donut Holes for dessert.  Many of you have said you want to try making these and I HIGHLY suggest them.  They were delicious and the perfect Fall sweet treat

I hope you use some of my tips and give these roasted potatoes or veggies a try.  Tag me on Instagram @sweetandstrongblog and use the hashtag #sweetandstrong.  I’ll see you all here next week!

How to Make Perfectly Roasted Vegetables with @sweetandstrong_Click To Tweet
If You Like This Recipe Try:

 

 

Linking up with Jenn and Laura for What I Ate Wednesday and EstherAnnmarieFarrah,  and Jess for Foodie Fridays. You can find other tasty healthy recipes here.

What are your favorite roasted vegetables?

What do you like to pair sweet potatoes with?

Tell me about something delicious on your plate lately.

 

 

26 Comments on How to Make Perfectly Roasted Vegetables

  1. Sarah @ Bucket List Tummy
    November 1, 2017 at 11:02 am (3 weeks ago)

    Roasted veggies are life savers – they really change the flavor of anything!

    Reply
    • sweetandstrong
      sweetandstrong
      November 1, 2017 at 1:46 pm (3 weeks ago)

      They really do! I love how addicting they are, I have turned my husband and other family members into roasting everything!

      Reply
  2. Erinn
    November 1, 2017 at 2:15 pm (3 weeks ago)

    Roasted vegetables are the bomb.com…seriously the best way to cook veggies!

    Reply
    • sweetandstrong
      sweetandstrong
      November 1, 2017 at 8:05 pm (2 weeks ago)

      I could not agree more! What are your favorites Erinn?

      Reply
  3. Julie @ Running in a Skirt
    November 1, 2017 at 2:31 pm (3 weeks ago)

    Roasted veggies really are the best! I haven’t tried broccoli and cauliflower together yet- so good!

    Reply
    • sweetandstrong
      sweetandstrong
      November 1, 2017 at 8:06 pm (2 weeks ago)

      Oh yes broccoli and cauliflower are so good together!

      Reply
    • sweetandstrong
      sweetandstrong
      November 1, 2017 at 8:06 pm (2 weeks ago)

      I always say roasted sweet potatoes and brussels sprouts are so addicting to me, just like candy.

      Reply
  4. Samantha
    November 1, 2017 at 3:40 pm (3 weeks ago)

    I love roasting vegetables, right now I have been enjoying roasted butternut & honey nut squash! I’m going to try some of your tips though when I meal prep this weekend! And with Sweet potatoes, I love topping them with a little bit of cinnamon & nutmeg!

    Reply
    • sweetandstrong
      sweetandstrong
      November 1, 2017 at 8:07 pm (2 weeks ago)

      Oh cinnamon and nutmeg sounds so good! Sweet potatoes are so versatile, it’s great to have a bunch of them for the week.

      Reply
  5. Maureen @ Maureen Gets Real
    November 1, 2017 at 3:47 pm (3 weeks ago)

    I tried roasting brussel sprouts once and they didn’t turn out great for some reason 🙁 I’m going to try them to way you recommend so hopefully they work better!

    Reply
    • sweetandstrong
      sweetandstrong
      November 1, 2017 at 8:08 pm (2 weeks ago)

      Yes give my way a try and let me know how it goes! You definitly got to be a bit patient with seperating them and with cooking for the extra crispiness.

      Reply
  6. Nicole @ Bento Momentos
    November 1, 2017 at 4:14 pm (3 weeks ago)

    Mmmm these look just like the roasted veggies from our local healthy hipster eatery. Happy to learn your tips so I can stop shelling $10+ when I’m craving this. Thanks!

    Reply
    • sweetandstrong
      sweetandstrong
      November 1, 2017 at 8:08 pm (2 weeks ago)

      Yes so easy to make them at home!

      Reply
    • sweetandstrong
      sweetandstrong
      November 1, 2017 at 8:09 pm (2 weeks ago)

      Yum! I haven’t roasted carrots in a long time, definitley need to make those!

      Reply
  7. Nicole @ Laughing My Abs Off
    November 1, 2017 at 8:04 pm (2 weeks ago)

    Such a helpful post! I don’t know why, but literally every veggie is better roasted!

    Reply
    • sweetandstrong
      sweetandstrong
      November 1, 2017 at 8:09 pm (2 weeks ago)

      You are SO right, everything is 1000 times better roasted!

      Reply
    • sweetandstrong
      sweetandstrong
      November 1, 2017 at 10:26 pm (2 weeks ago)

      The best right! Hope these tips help you get perfectly roasted veggies every time!

      Reply
  8. Naomi || Naomi Why: Roots
    November 2, 2017 at 9:02 pm (2 weeks ago)

    Roasted vegetables are hands down my favorite way to eat them, especially in the fall and winter! I love them in salads. Thanks for these tips! Saving for later.

    Reply
    • sweetandstrong
      sweetandstrong
      November 3, 2017 at 11:25 am (2 weeks ago)

      Yes roasted veggies in salads is SO good! Let me know if you give them a try 🙂

      Reply
  9. Lucy
    November 2, 2017 at 11:18 pm (2 weeks ago)

    These all look absolutely delicious! Roasted sweet potato is one of my favourite things ever 🙂

    Reply
    • sweetandstrong
      sweetandstrong
      November 3, 2017 at 11:26 am (2 weeks ago)

      Me too! So many ways to use sweet potatoes I love them for breakfast, in a salad for lunch, or as a side for dinner. Love Sweet and Spicy combos with them too!

      Reply
  10. Alysia | Slim Sanity
    November 3, 2017 at 7:02 pm (2 weeks ago)

    I swear, roasted sweet potatoes are good on everything!!

    Reply
    • sweetandstrong
      sweetandstrong
      November 5, 2017 at 3:23 pm (2 weeks ago)

      Right! So many different ways to eat them! Probably with eggs and brussels sprouts is my favorite way.

      Reply

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