Today’s post is something you’ve been on the edge of your seats with bated breath for-roasted vegetables. Am I a blast or what?
Many meals I make include a roasted vegetable of some sorts on the side, so I thought I’d share some favorites. Ready. Set. Roast.
-Brown Butter Honey Carrots
Put “brown butter” in the title, and I’m already smitten. Brown Butter Bokchoy? I’d eat it.
-1 lb. carrots, washed, peeled, and chopped, and spritzed with a tad bit of oil so things don’t get smoky
-3 Tbs. butter
-1 Tbs. honey
-1/4 tsp. garlic powder
-salt and pepper to taste
- Melt butter in a saucepan over medium heat until it turns a golden brown color. Don’t burn!
- Remove from heat and stir in honey.
- Pour butter mixture over seasoned carrots.
- Roast at 425 for 20 minutes or until carrots are tender.
Does this fact that I made this 4 times last week prove my love for this side dish? It should be.
This roasted broccoli may convert even the strongest broccoli haters. It’s delicious. You may look at the seasoning mix and think it’s weird but trust the process. Have faith. Hebrews 11:1.
Pro Tip: Make sure broccoli is completely dry after rinsing to ensure utmost crispiness. Another Pro Tip: This is also good when done with cauliflower.
Do not open a package of Hidden Valley for these. I repeat. Do not open a package of Hidden Valley. Your cells will be appreciative. You can mix up your own very easily and store in a jar.
-2 Tbs dried parsley
-1 tsp. salt
-1 Tbs. dried dill
-1 tsp. dried chives
-2 tsp. garlic powder
-2 tsp. onion powder
-1/2 tsp. black pepper
Wash and chop your red potatoes. Drizzle with oil, coat with seasoning (about 2-3 Tbs.), and roast at 425 for about 20 min.
–Honey Mustard Brussel Sprouts
I’ve mentioned my love of the sprouts from Brussels approx 400 times on this blog, and this is my new favorite way to make them. I could eat an entire vat of them by myself.
-1 Tbs. oil
-2 1/2 Tbs. dijon
-2 Tbs. honey
-splash of soy sauce or coconut aminos
-dashes of salt, pepper, and garlic powder
- Wash the sprouts, trim off the ends, and chop in half. Don’t throw away those precious leaves that fall off-they are the best part.
- Toss the sprouts in the honey mustard mixture and spread out on pan lined with parchment paper for easiest clean up.
- In all of my sprout endeavors, I have found they roast the best and get the crispiest when you lay them all flat side down. I know that’s tedious, but it’s worth it. Make sure to spread them out also so they don’t steam.
- Put in oven at 425 for 20-25 minutes.