Make it Monday! Roasted Veggies

There are recipes I’ve found in some of my newer cookbooks which make me laugh.

Recipes for the simplest things like baked potato, sauteed broccolini, roasted asparagus, roasted tomatoes…

Now, I don’t knock anyone who doesn’t know how to do any of these things*, but at this point in our technological age, I feel like these are kitchen basics which probably don’t need to be in cookbooks any longer**. These are the kinds of things you do a quick Google search for and find someplace like, oh, a blog, for example, to guide you.

*Because, Lord knows, as of five years ago, I probably didn’t either without direction.

**Especially not Food Network star ones.


That said, for today’s Make it Monday, I definitely will not share a recipe for this simple-to-make favorite of mine, but I am going to talk nonstop about it so that you’ll get the urge to go on and make it for yourself. Everyday.


The more I make dinner at home, the more I realize sometimes the tastiest things don’t have to be very challenging. Over the past few months, I’ve fallen in love with roasting my veggies, a simple, but scrumptious side dish to any main course.

Once upon a time, I was a canned veggie girl only, and the line up included: peas, corn, and string beans.

From there I graduated to canned and frozen, broadening my horizons to allow broccoli and stir fry veggies.

The more I began really cooking for myself, the more I started using fresh ingredients and recognizing differences in flavor. Rather than completely eliminating canned and frozen veggies, I’ve brought fresh veggies into the mix as a several nights a week treat.*

*Yes, I said it. Vegetables can be a treat. Cue shocked gasps.


I am certain something magical happens when fresh cut veggies are drizzled with olive oil and liberally sprinkled with salt and pepper. If done properly, they can be as addicting as chocolate.*

*Yup, I did it again. I’ve just compared vegetables to chocolate. WHO AM I?

I’ve found the perfect trick to be a rimmed baking sheet, lined with foil, topped with a layer of any combination of veggies, drizzled with 3-4 tablespoons of olive oil, and generously sprinkled with kosher salt and pepper.*

*Those flakes should shine.**

**In other words, they should be able to be seen with the naked eye.


Cooked in an oven preheated to 400 degrees for anywhere from 15-30 minutes*, these vegetables start to sing when they start to brown and sizzle in the oily goodness.

*Depending on the size of the vegetable.

Sometimes, if I’m feeling super creative, I’ll add freshly chopped garlic or a squeeze of lemon.


You simply can’t lose. Every time I roast veggies I try to remind myself how good and simple they are, so that when I’m facing those moments of, What-on-earth-should-I-make-as-a-side-dish-tonight?, I can fall back on the beauty of the roasted vegetable.


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