Roasted Vegetables Recipes

If there ever was a competition for “The Easiest, The Healthiest, The Most Versatile Dish To Make”, roasted vegetables would be a winner. At least in my opinion.

You can literally use ANY vegetables you have in your possession. Add ANY seasoning that you like. Add ANY oil/sauce that you have.

You can bake them, air fry them or broil them.

Anyways, I digress 🙂

Let’s cook two types of roasted vegetables today.

Honey Glazed Air Fryer Roasted Vegetables

This is the way I cook roasted vegetables most of the time. Of course, you can add/skip on any veggie listed here to customize this dish to your liking.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 1 cup baby carrots
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 5-6 medium size mushrooms
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Cooking spray (for greasing the air fryer basket)

Instructions:

• Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
• In a large bowl, combine Brussels sprouts, baby carrots, broccoli florets, and cauliflower florets.
• In a small bowl, whisk together olive oil, honey, garlic powder, paprika, salt, and pepper.
• Pour the honey glaze over the vegetables and toss until evenly coated.
• Lightly grease the air fryer basket with cooking spray.
• Place the vegetables in the air fryer basket in a single layer, making sure they are not overcrowded.
• Air fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through, until the vegetables are tender and caramelized.
• Once roasted, transfer the vegetables to a serving dish and serve immediately.

Roasted Potatoes, Sweet Potatoes, and Carrots

Ingredients:

• 1 pound potatoes, washed and diced into cubes
• 1 pound sweet potatoes, peeled and diced into cubes
• 1 pound carrots, peeled and sliced into rounds
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the diced potatoes, sweet potatoes, and carrots.
3. In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
4. Pour the olive oil mixture over the vegetables and toss until evenly coated.
5. Spread the vegetables out in a single layer on the prepared baking sheet.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
7. Once roasted, transfer the vegetables to a serving dish and garnish with chopped fresh parsley.
8. Serve hot as a delicious side dish alongside your favorite main course.

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You can serve this veggies as a side dish to Pork Tenderloin.