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Simple Baked Vegetables


Baked vegetables are not only easy to make, but they're also one of my daughter's favorite vegetable side dishes. She loves the mix of flavors and textures, and I love that they're packed with nutrients and so easy to prepare.


In fact, I often pair baked vegetables with some of my favorite main dishes, like honey lemon butter salmon, sous vide fillet mignon, and more. The combination of savory and sweet flavors is unbeatable, and it's a great way to sneak some veggies onto your plate without sacrificing taste.


To make this dish even more delicious, I like to mix up the spices and seasoning. Instead of traditional herbs like thyme or rosemary, I use garlic powder, salt, pepper, and smoked paprika. These spices add a touch of smokiness and depth to the veggies, making them taste even more flavorful.


So if you're looking for an easy and delicious way to get more vegetables into your diet, give baked vegetables a try. Not only are they versatile and customizable, but they're also a great way to add some variety to your weekly meal rotation.


I'm sharing with you my favorite recipe for baked vegetables, which includes sweet potatoes, potatoes, Brussels sprouts, cauliflower, broccoli, and other hearty vegetables. My daughter only like baked cauliflower, but adding other hearty vegetables can be delicious.


Ingredients:

  • 1 small head broccoli, chopped into small florets

  • 1 small head cauliflower, chopped into small florets

  • 1 large sweet potato, peeled and cubed (optional)

  • 2 large potatoes, peeled and cubed (optional)

  • 1 lb Brussels sprouts, trimmed and halved (optional)

  • 1 tbs garlic powder

  • 1 tsp smoked paprika

  • Salt and pepper to taste

  • 1 tsp olive oil

Preparations:

  1. Preheat your oven to 400°F or 200 °C.

  2. In a large bowl, combine the cauliflower and broccoli. Add the garlic powder, smoked paprika, salt, and pepper. Toss everything together with olive oil, until the vegetables are coated evenly with the oil and spices.

  3. Spread the vegetables out in a single layer on a large baking sheet. Make sure the vegetables are not too crowded, or they won't roast evenly.

  4. Roast the vegetables in the oven for 30 minutes, or until they are tender and golden brown. Check on them occasionally and stir them around with a spatula to ensure even cooking.

  5. Once the vegetables are done, remove them from the oven and serve hot as a side dish or a light vegetarian meal.


These baked vegetables are not only easy to make, but they are also incredibly tasty. The sweet potatoes add a touch of sweetness, while the potatoes provide a hearty and savory flavor. The Brussels sprouts, cauliflower, and broccoli give the dish a nice crunch and a variety of textures. And the garlic powder, salt, pepper, and smoked paprika bring everything together with their delicious and bold flavors.


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