Janet Cassidy, food and agricultural marketing strategist for Cassidy Consulting, said mastering this easy technique will provide you with a variety of quick, homemade sides. Keep a stash of your favorite veggies on hand so even if you don’t have a dinner plan, a tasty side dish is just minutes away.
To begin, wash and cut vegetables as directed below. Toss with olive oil, salt and pepper and place on an oiled baking sheet. Roast according to directions, stirring or flipping once during roasting:
Asparagus: Leave whole, snapping off tough ends. Roast at 400 degrees for 12-15 minutes, depending on the size of the stalks. Sprinkle with the juice of half a lemon after roasting.
Beets: Peel and cut into small cubes. Roast at 450 degrees for 25-30 minutes.
Broccoli: Break into florets. Roast at 400 degrees for 10 minutes. Sprinkle with juice of half a lemon after roasting.
Brussels sprouts: Remove outside leaves and cut sprouts in half. Roast at 425 degrees for 20 minutes. Toss with balsamic vinegar after roasting.
Cabbage: Slice into thin wedges making sure to keep leaves attached to core. Roast at 425 degrees for 15-20 minutes depending on the thickness of the wedges.
Carrots: Chop into uniform-sized pieces. Roast at 425 degrees for 25-30 minutes. Top with fresh parsley after roasting.
Cauliflower: Break into florets. Roast at 400 degrees for 15-20 minutes. Top with Parmesan cheese after roasting.
Green beans: Roast whole beans at 400 degrees for 15 minutes. Sprinkle with Parmesan cheese after roasting.
Potatoes: Cut into one-inch cubes or planks for fries. For more spice, sprinkle with cayenne and garlic powder. Roast at 425 degrees for 25 minutes.
Sweet potatoes: Peel and cut into small cubes. Roast at 400 degrees for 25 minutes. Toss with fresh rosemary after roasting.
Tomatoes: Cut plum tomatoes in half lengthwise. Drizzle with balsamic vinegar. Roast at 425 degrees for 25 minutes. Sprinkle with fresh basil after roasting.