Comments on: Roasted Vegetables a Simple Side Dish

By: Maine Mountain Girl

Maine Mountain Girl — Sat, 26 Feb 2011 20:48:24 +0000

My favorite roasted veggie is Cauliflower. Also have roasted Eggplant, Porto Bello Mushrooms and peppers in addition to what is mentioned here. And Brussels Sprouts (I have only had them by themselves) are best cooked by roasting. A GREAT way to use leftovers is in roasted veggie wraps: make herbed cream cheese (add minced fresh garlic, a tiny bit of salt, and herbs of your choice – I use herbes de Provence blend. (Soften the cream cheese first in the microwave a bit if it is too stiff.) On a wrap of your choice, spread some herbed cream cheese. Top with cold (or room-temperature) roasted veggies. Wrap, and voila, you have a tasty, and healthy, veggie lunch! Any leftover herbed cream cheese will go great on crackers, especially for a party!

By: Jersey

Jersey — Thu, 15 Jul 2010 00:05:19 +0000

Try adding radishes. They get sweet when roasted. Beets (fresh, not pickled) and sweet potatoes are good too. Any winter squash (acorn, butternut, etc.) would work, too. Fennel is excellent, and produces a really unique flavor.

By: HeatherSolos

HeatherSolos — Mon, 15 Feb 2010 11:41:35 +0000

I found them at Big Lots, a couple of years ago. (The green ones that were in the original picture). I finally broke down and bought a new set of white plates since they photograph better & so many green ones had broken that we didn't have enough to go around.

By: Jen

Jen — Fri, 20 Nov 2009 16:52:28 +0000

Where did you get these plates? I have plates that I bought at Sears (a million years ago) that I would like to add to, but I don't think they make them anymore. These would coordinate nicely. Mine were made by Colormate and look similar to these but have circles of several colors, not just green. Thanks!!

By: Heather

Heather — Fri, 19 Oct 2007 12:55:06 +0000

Roasted garlic is amazing. ::filing away for future posts::

By: Margo

Margo — Fri, 19 Oct 2007 00:19:40 +0000

I LOVE roasted winter vegetables! I usually do mine a little longer, more like 40 minutes. Sometimes we wrap a whole bulb of garlic in foil and pop it in alongside; then we squeeze the roasted garlic onto French bread. yummmm.

By: Summer

Summer — Thu, 18 Oct 2007 14:42:55 +0000

Mmmmm, that sounds delish!

By: Amy

Amy — Thu, 18 Oct 2007 14:24:33 +0000

Basically, if there’s a veggie in the grocery store that you’ve never used, peel it, chunk it, and roast it and see what happens. You really can’t go wrong!

Carrots and parsnips together are a good combo. I’ll cut them into long sticks, as you would for a veggie dip tray, instead of chunks. They go great with pork.

By: Becky

Becky — Thu, 18 Oct 2007 12:40:59 +0000

Thanks for this – even I could do this!!

By: jettybetty

jettybetty — Thu, 18 Oct 2007 12:18:37 +0000

I love roasted veggies!