Easy Ways to Level Up Roasted Vegetables
big flavor, little effort
I am constantly amazed at the way roasting transforms vegetables, how it concentrates their flavors, adds caramelization, and makes them crispy outside and soft inside. They are delicious with even the simplest seasonings —salt, pepper and oil.
But sometimes you want to take things up a notch with an exciting layer of flavor or texture to make them extra special. These recipes each level up basic roasted vegetables in ways that bring big flavor and interest with minimal effort. They are ideal sides for just about any roasted protein. Enjoy!
Roasted Beets With Sautéed Beet Greens
Photo by Dixie D. Vereen for The Washington Post
One way to add texture and nutrition to roasted vegetables —and minimize waste—is to eat them with their greens. This recipe combines roasted beet root with the beet leaves and stems, sauteed with garlic, balsamic, and orange juice. The pleasant bitterness of the greens complement the sweet roots beautifully.
Roasted Cauliflower with Almonds and Golden Raisins
Photo by Deb Lindsey for The Washington Post
Adding a sprinkle of nutmeg, and tossing golden raisins and toasted almonds into roasted cauliflower coaxes out the vegetable’s sweet nutty flavors and adds enticing textures. Try this side dish with herb-rubbed pork loin or bone-in chicken breast, which can be roasted in the oven at the same time.
Sweet and Spicy Roasted Vegetables
Photo by Sreal Boruchin
An simple mix of warm, earthy, aromatic ground spices, along with a touch of honey and a spike of cayenne pepper, does wonders to bring out the nuanced flavors of roasted carrots, parsnips and sweet potato. It’s a memorable side dish that is easy enough for everyday (it’s great with rotisserie chicken), but also special enough for company or a holiday meal.
Ellie’s Real Good Food is a read-supported publication. To receive new posts and support this work, please consider a free or paid subscription. Thank you!