0 0
Roasted Veggies

Share it on your social network:

Or you can just copy and share this url


2 or 3 heads garlic
2 or 3 pounds small potatoes
1 (16 ounce) package baby carrots
1 pound pearl onions
2-3 tablespoons olive oil
1 pound green beans

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Roasted Veggies

  • Serves 8
  • Easy

About This Recipe

Everyone is trying to eat healthy, but many things often get in the way – life, for instance. When you’re rushed it’s easy to just drive to the fast food place in your neighborhood and order something delicious and quick, but not exactly good for you.

Even when you cook at home, it is difficult to pack all the produce into your diet that you’re supposed to. Do you really have time to eat 7 to 11 servings of fruits and veggies a day? It really takes concerted effort.

So I am trying to change that. The secret is to cook ahead. And cook roasted vegetables.

Roasted vegetables are simply delicious. Garlic becomes sweet, tender, and buttery when it’s roasted. You won’t believe how sweet pearl onions are. And caramelized potatoes and carrots are so yummy.

When you roast a big tray of veggies, you can refrigerate them, then just reheat the amount you want when you want. You can choose any veggies you’d like, but I like to roast root vegetables, and throw some more tender veggies onto the tray near the end of the roasting time.

Most root vegetables will roast for the same amount of time. Onions, carrots, potatoes, garlic, squash, turnips, and rutabagas can be thrown on the pan, doused with some olive oil, and roasted for about an hour until they are sweet, caramelized, and tender. Add green beans, cauliflower florets, broccoli, zucchini, or summer squash during the last 20 minutes or so.

You feel so good when you eat this recipe! Add these veggies to any meal. They are delicious with chicken, fish, pork, meat loaf, steaks – just about any main dish. Try it today, and get outside of more produce.



Preheat the oven to 400°F. Get out a big sheet pan.


Push down on the garlic heads to separate the cloves. Then put the cloves into a jar or metal tin with a solid fitting lid. Shake the cloves vigorously for about 30 seconds. The skins will come off the garlic cloves! It's like magic!


Put the cloves on a large piece of heavy duty foil and drizzle with some olive oil. Wrap the foil around the garlic and set aside.


Now put the potatoes and baby carrots on the large sheet pan.


To peel the pearl onions, drop them into boiling water for 1 minute. Drain, rinse with cold water. Then cut off the root end of the onion, and squeeze; the peel will pop right off. Add the onions to the sheet pan with the other veggies.


Drizzle everything with olive oil and toss to coat. Nestle the foil package of garlic into the veggies.


Roast for 25 minutes, then stir the veggies. Return to the oven and continue roasting for another 20 minutes. Now add the green beans, and any other more tender veggie you'd like. Stir again.


Return the pan to the oven and roast for another 10 to 20 minutes or until everything is tender and yummy. Eat up!


Refrigerate the veggies up to 4 days. To reheat, place some in the microwave and heat on 60% power for 2 to 3 minutes. Let the veggies stand on a solid surface for 1 minute before eating.


Note: This recipe does not use salt. You don't need salt; the veggies are delicious all by themselves. Of course, you can add salt, pepper, herbs, or whatever you want. Just try it without seasoning first to get the true taste of the vegetables.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Baked Spaghetti LBR
Creamy and Beefy Baked Spaghetti
Truffle Tart 5
Truffle Tart