Olive oil is a healthy fat with mostly monounsaturated fatty acids and antioxidants. It has the same number of calories and grams of fat as other oils, but is usually a healthier option and adds a wonderful flavor to savory foods. Olive oil can be used with almost any kind of food, and is especially good for sautéing, roasting and making homemade dressings. Olive oil should be stored in a darker and cooler spot in the kitchen to keep the oil from degrading (not over the stove or in a clear bottle on the countertop). We always use Extra Virgin Olive Oil, and there are many good brands widely available. Some of our favorite brands for everyday cooking include California Estate, Kirkland Signature Select Toscano (Costco), Trader Joe’s California Estate, and 365 Everyday Value 100% California Unfiltered (Whole Foods).
Roasted Vegetables with Olive Oil
Extra Virgin Olive Oil
Kosher Salt
Your choice of Vegetables
Heat oven to 400 degrees.
Cut vegetables in pieces that are similar in size (so that they cook evenly) and toss it in a bowl with a generous drizzle of olive oil and kosher salt. Toss to coat the vegetables, and spread them on a baking sheet (for easy clean-up use Silpat silicone baking mats or a piece of parchment paper on a baking sheet). Bake the vegetables 15-30 minutes depending on the density of the vegetable (watch their browning and stir as necessary). The olive oil makes the roasted vegetables sweet enough to eat without a sauce.
Favorites: Carrots, Zucchini, Brussels Sprouts, Sweet Potatoes (cut as fries or cubes), Butternut Squash, Cherry Tomatoes, Parsnips, Asparagus, Potatoes.
Super Speedy Version: Buy pre-cut vegetables in the produce section or salad bar.
10 Great Ways to Use Vegetables Roasted with Olive Oil:
1. Serve as a side dish with a protein (beans, poultry, meat, eggs) or grain (brown rice, quinoa).
2. Eat cold or at room temperature as a snack.
3. Pack in a lunch as a finger food.
4. Puree to make baby food.
5. Toss with hot pasta and a cheese (feta, mozzarella or parmesan).
6. Add to bean burritos for some savory vegetable flavors.
7. Substitue for steamed or sautéed vegetables in egg recipes like frittata or omelets.
8. Crumble cooked prosciutto or bacon on a pile of roasted vegetables.
9. Grate or shave (with a vegetable peeler) parmesan over hot roasted vegetables.
10. Make carrot, parsnip, or sweet potato “fries” by cutting into sticks and roasting.
Experiment and enjoy!
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