Sides: Sue's Everyday Roasted Vegetables

By á-4470

Ingredients

• Beets:
• Heat oven to 400 degrees or cook as desired on grill
• 12-16 baby beets, 2 sprigs parsley. Roast in heavy duty foil 30 minutes Cool to touch and peel. Toss with sauce made of 1/2 cup balsamic vinegar, 2 T brown sugar, 2 T butter and 1/2 tsp salt cooked 6-8 minutes or balsamic glaze and warm 1-2 minutes.
• Butternut Squash:
• Peel and dice one large squash. Add olive oil, 1 T fresh thyme and salt and pepper.
• Alt: omit thyme, and add one can chickpeas, I medium diced onion and I tsp cumin.
• Alt: omit thyme, and add 1 1/2 T maple syrup 3/4 tsp cinnamon and add 1 T rosemary after roasting.
• Broccoli:
• Toss broccoli florets, red and yellow pepper rings, oregano, cumin pepper and olive oil. Add small amount red wine vinegar and toss again. Grill about 20 min with closed lid, stirring occasionally.
• Brussel Sprouts: Clean 1 1/2 pound Brussel sprouts. Add chopped pancetta and olive oil. Toss and season with salt and pepper. Roast 20-30 minutes and immediately drizzle with balsamic glaze and toss.
• Cauliflower: cut head into small floret and toss with olive oil, salt, pepper and capers. Roast 45 minutes. Alt: add sliced onion, garlic and roast about 35 minutes and sprinkle with 1/4 cup parmesan cheese and continue roasting 10-15 minutes longer.
• Sweet Potatoes:
• 3 large sweet potatoes, peeled and into small diced in 1 inch cubes.
• olive oil, 2 1/2 T maple syrup, cinnamon, salt and pepper to taste. Roast about 30 minutes and cool for 5 minutes before serving.

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 400 degrees and roast or grill as directed.