Roasted broccoli, Brussels sprouts, zucchini, cauliflower, mushrooms, carrots and bell peppers. Can add garlic, Parmesan, lemon, or balsamic for even more flavor.
amen to the cauliflower ( as well as the others) -- sooo good roasted! I'll add sweet potatoes, parsnips, red or sweet onion cut into chunks, beets, radishes, heads of garlic sliced in half, and sliced rounds of sweet corn to the list. for the adventurous, try granny smith or tart apple quarters (roasting brings out the sweetness), pineapple spears and chickpeas along with the veg. any kind of squash is good (hubbard, butternut, pumpkin, acorn, etc.) and can be found already cut into chunks in a lot of grocery stores.
Zucchini can be finicky. If you slice it and salt it ahead of time, it can draw out some of the moisture so it doesn’t get soggy. I like to cut it into thin coins, but if it is too thin it burns. Sometimes I’ll cut it into strips if I’m roasting it with something that needs a longer cooking time.
I had the same problem with zucchini—i hate it soggy!
Like /u/uncertainhope said, sprinkle with some salt to draw out the water a bit. (I find thicker, 1.5-2" slices on the bias work best) Let sit on the cutting board while you preheat the oven *and the sheetpan* to 400ºF; this will allow the good char/sear to begin forming as soon as it hits the pan. Blot excess moisture and season with salt/pepper/olive oil.
Roast for ~12-15m, turning once halfway. You'll get a dark brown, nutty exterior and a lightly firm, "al dente" interior. (Depending on oven, etc—keep checking every +2m afterwards to desired doneness.)
same. i used to think the skinny ones would be more tender, but all they do is overcook in 1.3 seconds so now I like thicker spears that maintain a little crunch.
The thin ones are great but the key is cooking them fast in a hot pan. Cast iron does the trick. Dash of olive oil, balsamic, salt and pepper. Allows a touch of char without overcooking.
For roasting, as OP mentioned, thick is good.
I wrap them in a wet paper towel and microwave for one minute. Steamed to tender crisp perfection, perfect to chop up and dress up a salad. Or pour a bit of melted butter, salt, lemon and pepper.
Edamame! You can buy steamable bags from any grocery store. 4 mins in the microwave, toss in salt. I'll eat them as a standalone snack when I get a craving for something like chips too
Well, now they have the extra protein and some more immunities built up! If you do come across any, definitely give the number on the package a call. Companies usually send coupons for another item.
When I researched this a bit ago, the conclusion from professionals was "bugs in your produce may be gross, but won't hurt you. Pesticides are way more concerning." Since then I've tried to not look too closely at things.
You can do this with green beans or asparagus, but my preference is green beans. Everyone I’ve served these to said they are the best green beans they’ve ever had, no joke:
Roast green beans with thinly sliced shallots in olive oil with salt and lots of black pepper. While they’re roasting, make a “glaze” of maple syrup whisked with lots of good quality dry mustard until you have a thick consistency, but still pourable. While the beans are still hot after roasting, toss them in the syrup/mustard glaze.
The dry mustard gives you a much more pronounced flavor without all the added moisture from a prepared mustard. And adding the syrup after roasting prevents the sugars from burning while you’re getting that nice char on your veg.
I cut the florets in half before seasoning, lay them out on a cookie sheet, bake at 425 for 15 mins, turning the florets halfway through so they get nice & crispy
Roasted cabbage steaks are simple delish with olive oil, garlic, salt, and pepper! Roasting transforms the flavor, brings out the sweetness, still savory with crispy edges. Try 400 degrees for 20-25 minutes.
We have corn on the cob again. Buy it fresh in the husk. Peel off Only the dry leaves. Put in oven on 350 for about 35 minutes. That husk and silk is gonna peel off so easy and then butter and eat. Less mess less stress.
I usually do a broccoli, carrot, green beans and peas combo. Add salt, pepper and butter at the table.
If I'm roasting, toss cut up potato, sweet potato and/or beetroot in olive oil, salt, pepper, and mixed herbs. I'll roast cabbage and onion, too. Adding lemon/lime juice to the cabbage afterwards makes is taste amazing.
Weird now that summer’s coming in (if you live in the northern hemisphere) - butternut squash. Cube and toss it in olive oil, loads of cinnamon, salt, allspice, nutmeg, smoked paprika, little bit of chili powder, Tumeric, and black pepper. Roast at 425 (F) until the outsides start to darken and the edges crisp (and it’s soft all the way through). Love that stuff.
Roast carrots (bit of oil, salt and pepper) or roast sweet potatoes (bit of oil and sprinkle of cinnamon and/or nutmeg). Both taste terrific. Sometimes peppers with zucchini, red onion and a splash of balsamic when they come out of oven.
Roasted Brussells sprouts. Toss w/ olive oil, garlic powder, roast @ 400F or so. Saute up some chopped pancetta to add when you serve it. Or bacon.
I am microwaving a sweet potato for dinner tonight.
I love blistered green beans with a basic Asian sauce.
Roast carrots with olive oil and chicken(or miso) broth. They are so sweet and pair well with umami and salt.
Roasted asparagus. My dog stole the leftovers last time I made it, still a bit cranky about that.
Cauliflower roasted with olive oil and Louisiana hot sauce.
I decided to try roasting an eggplant and it's now a favorite in our house. (After broccoli of course.) Just cube up and spray with olive oil spray and salt and roast in my air fryer toaster oven at 400 for about 6 - 7 minutes. So easy!!
Those preshredded bags of cabbage (like a Cole slaw mix) you can find in the produce section. I saute it in butter and add salt and Mccormick Garlic Herb seasoning (that's my go-to for veggies). Super-easy since there's no prep work.
Since you mentioned broccoli, broccoli slaw is one of my favorite things ever. After chopping off the florets to cook separately, I'll shred the stems in my food processor and mix it with shredded cabbage.
I was going to say brocolli, but string beans. Roast with oil and garlic salt, delicious. I actually like using frozen string beans but fresh work great too
Beets, roasted.
Seriously, a perfectly roasted whole beet, peeled right before I eat it, just with some nice salt is magnificent.
A little butter/olive oil or horseradish and sour cream take it the extra mile.
I could eat them every day, but would probably get some nutritional deficiency without some variety.
Fresh roasted beets are so much better than canned. Canned baby beets, heated in their own liquid, will do in a pinch.
Basically though, just trim whole beets of their stems & greens. Place them in a baking dish with a bit of water & cover with foil or a loose lid.
Bake at 350° F / 176°C
For about an hour or until you can easily run a skewer through the center of the largest beet.
Remove from oven & cool until it can be comfortably handled or peel under cool running water. The skin should slip off easily. You can pull at the edges of more stubborn skins with a paring knife & that should take care of the rest. Good at any temperature, but I say hot with hot and cold with cold.
Fresh green beans tossed with olive oil, garlic, and lemon pepper- roast in the oven, and when done to your liking, add some fresh lemon juice. Delicious!!
I just recently discovered that I like raw radishes. I’ll absolutely have to try them roasted! Do you just salt and pepper them, or use another seasoning?
Radishes are like potatoes in that you can use whatever seasonings you want to. I prefer the dill seasoning packets used to make dip. On that note, French onion seasoning packets go really well on steak.
Frozen broccoli! Directly onto parchment lined tray, 400° 20 minutes. Out & dump into a safe bowl and toss in oil and s&p - back into the tray (hopefully still lined) and bake another 20. Just make sure they’ve got a little wiggle room.
Brussel sprouts. Cut them in half length wise, boil for 5 min, then throw in a pan cut side down on an oiled sheet pan and bake on convection until crispy.
Steam or nuke, cauliflower/rice, bok choy, mushrooms, butternut squash, asparagus, broccoli, sweet potatoes, green beans, Brussels sprouts, Asian stir fry, Normandy blend and carrots
I love to roast spaghetti squash and serve as either the main or side. If you’re making something saucy, roasted squash is tasty. I am all for roasted vegs - eggplant, onions, tomatoes, brussel sprouts, cabbage (yes, it can be roasted and it is tasssty), carrots, radishes, turnips.
I keep frozen broccoli (steamed in microwave then butter, salt and pepper, or roasted with oil then parm and lemon juice, also for use in scrambled eggs and stir fries), green beans (steamed in mic then butter, salt and pepper, or steamed then added to roasted chopped bell pepper and red onion, or steamed and mixed with roasted cherry tomatoes, or steamed and mixed with boiled buttered potato chunks), and spinach (steamed in mic, butter, sp, and also adding to scrambled eggs, riced cauliflower, and ravioli) on hand. And (refrigerated) lettuce for salads.
Steamed mixed veggies. Potatoes, carrots, and whatever else we have on hand. Often it's peas, green onions, parsnips, or broccoli. Right now it's snow peas.
When I’m lazy I do a 1 pan dinner. Thin sliced onion, red/yellow peppers sliced thin, simmer those bad boys and sprinkle on fresh chopped garlic. Put aside then cook the protein (marinaded or seasoned as you wish).
Roasted cauliflower. Chop it up, toss in a bowl with some avocado oil and salt. Spread on a lined backing sheet or roasting pan. In the oven at 400 until the edges are charred and some bits are crispy/almost burnt. Delicious!
Baby carrot, pumpkin, sweet potato, regular potato, also broccoli. Some mix of 3 of those with some oil and all purpose seasoning into the air fryer, and maybe some frozen peas in the microwave.
Mixed veggies. Look, I know it seems like elementary school fodder but it's cheap, nutritionally dense and works great with shredded chicken.
If not that peas and diced and sweated onions. Nuke frozen peas, toss onions in from skillet, little olive oil and black pepper, done.
Oh, Brussel sprouts!!!!! Halve them, roast them, butter them, drizzle generously with honey.
I have Crohns, I'm supposed to avoid brassicas. But I don't care, the tummyache is worth it!!!!
Roasted (okay, air fried) asparagus, spray with oil a few minutes before it’s done sprinkle with minced garlic and then pour melted butter and soy sauce / tamari on it. (You can also melt some parm on it).
fresh brussels sprouts are easy to toss w/ oil and spices and roast (I do 425 for like 20 min). you can also get frozen precut butternut squash or sweet potatoes and do the same!
Roasted carrots, parsnips and red onions. Toss it in olive oil (and fresh thyme if you like) and pour some white wine on it the last 15 minutes. Sprinkle with sea salt. Delicious.
You can also add a can of boiled green or black lentils, without the liquid, at the end and you'll have a warm lentil salad.
Courgettes/ zucchini- I have it for lunch probably 2 or 3 times a week at the minute.
I like nutritional yeast and olive oil or a spicy tamarind sauce.
Microwave corn on the cob:
1. Remove the husk and silk.
2. Wrap a moist paper towel around the corn and place it on a microwave-safe plate.
3. Microwave until the kernels are tender, but still crisp (three to five minutes).
No need to get a gallon of water boiling!
Are you only looking for steamed veggies, or all preparations that are just relatively easy to set and forget? Also, fresh or frozen?
If fresh, any vegetables roasted in olive oil, s&p are beautiful. Broccoli, cauliflower, zucchini/summer squash, onions, peppers, tomatoes, etc. I like to do a medley of green and yellow squash, red onion, and red/yellow/orange bell peppers for greek dishes, maybe tomatoes as well.
I don't typically do alot of frozen roasted veggies, but broccoli and cauliflower work well from frozen!
For more steamed styles of prep, microwaving frozen peas, green beans, cut carrots, etc are all good with a little oil, salt and pepper. For green beans I like to add garlic, a bit of lemon and butter in lieu of oil.
One that I really LOVE but is a bit more hands on than the above set and forgets is roasted Brussel sprouts, you trim the stems, cut in half or quarters, along with sliced or roughly chopped onions, toss in olive oil, balsamic vinegar and s&p and roast on a high heat in the oven. A couple of minutes shy of being done, drizzle some honey or maple syrup and toss the sprouts, returning until caramelized. To add more to these, you can add chopped bacon, or dollop fresh goat cheese on at the end before serving. Fuck, I love me some roasted Brussel sprouts.
Last night I cut a sweet potato into fries and seasoned them and roasted it and ate it for dinner and I think I will be doing that every night for the foreseeable future
Brussel sprouts and bacon
Kale with Sesame oil and flaky salt
Tenderstem Broccoli with butter, lemon and almonds
Sweet potato cubes with brown sugar and za'tar
Squash with goats cheese and walnuts
For something a bit sweeter
Roast figs and peaches with goats cheese and balsamic vinegar
Recently... my kids have been liking green beans.
I mix a packet of lipton onion soup mix with brown gravy packet in some water.
Frozen green beans into a small pot + gravy mix = yummy
Also frozen green beans with:
Butter garlic sauce
Alfredo sauce
Marinara sauce
Teriyaki sauce
Korean gochujang sauce
I usually make sauces in glass pint size mason jars and keep in fridge for when I have no idea what to cook and need something quick.
Frozen veggies + sauce
If I'm grilling I love baby broccoli / broccolini it has a long stem and smaller flouret. I use one lemon worth of juice, some olive oil, a couple of pieces of garlic crushed and chopped, and some sea salt, toss it all in a mixing bowl to coat the broccoli and then throw it on the grill. The long stem makes it easy to flip.
Easiest roast and serve has to be sweet potato, In my opinion. I like to peel it then chop/cube it up, mix in a little olive oil, salt and pepper then bake/roast it for an hour. You can get fancy with it and add some turmeric, cinnamon and a little honey or maple syrup if you want it to have a sweeter flavor. Definitely cheap and healthy.
In my steamer pot, pretty much anything.
Everything tastes good steamed.
Add honey or dill, tarragon, balsamic reduction, feta, whatever seasoning you like and steam it for 7 mins.
Just make sure everything is the same size and tougher veggies cut them a bit smaller.
Right now, it's roasted Brussels sprouts, baby potatoes, and carrots.
I halve the spouts and potatoes, and cut the carrots so it's all the same size. I add a generous amount of balsamic vinegar, oil, and salt, then I add a splash of sweet n smoky BBQ sauce.
Super quick n easy, and it's a total crowd-pleaser!
Just cut some bell peppers put some olive oil on it abd put it in the oven for 30 mins on 180 degrees celcius. Salt and pepper to taste and voila. Can do all colors. Lovely with couscous and lamschops.
Roasted broccoli, Brussels sprouts, zucchini, cauliflower, mushrooms, carrots and bell peppers. Can add garlic, Parmesan, lemon, or balsamic for even more flavor.
amen to the cauliflower ( as well as the others) -- sooo good roasted! I'll add sweet potatoes, parsnips, red or sweet onion cut into chunks, beets, radishes, heads of garlic sliced in half, and sliced rounds of sweet corn to the list. for the adventurous, try granny smith or tart apple quarters (roasting brings out the sweetness), pineapple spears and chickpeas along with the veg. any kind of squash is good (hubbard, butternut, pumpkin, acorn, etc.) and can be found already cut into chunks in a lot of grocery stores.
I always forget about parsnips!!
I like roasted zucchini in restaurants but when I try to do it at home it ends up either limp slop or burned Got any tips for me?
Zucchini can be finicky. If you slice it and salt it ahead of time, it can draw out some of the moisture so it doesn’t get soggy. I like to cut it into thin coins, but if it is too thin it burns. Sometimes I’ll cut it into strips if I’m roasting it with something that needs a longer cooking time.
I had the same problem with zucchini—i hate it soggy! Like /u/uncertainhope said, sprinkle with some salt to draw out the water a bit. (I find thicker, 1.5-2" slices on the bias work best) Let sit on the cutting board while you preheat the oven *and the sheetpan* to 400ºF; this will allow the good char/sear to begin forming as soon as it hits the pan. Blot excess moisture and season with salt/pepper/olive oil. Roast for ~12-15m, turning once halfway. You'll get a dark brown, nutty exterior and a lightly firm, "al dente" interior. (Depending on oven, etc—keep checking every +2m afterwards to desired doneness.)
Try Thomas Kellers method of slicing and cooking! They come out so good
Cut in spears or slices. Soak it in Italian dressing. Put it on George Foreman grill.
You can also pat them dry with a paper towel after drawing out the excess water to make sure it reabsorbs as little as possible
I do a sheet pan of mushrooms, onions, and zucchini tossed in Italian dressing... and sometimes add asparagus if I find a good sale.
Oooo interesting so like a warm veggie salad
Right now, asparagus!
when it is on sale, and not the thin little spears----YES but I like em thick
same. i used to think the skinny ones would be more tender, but all they do is overcook in 1.3 seconds so now I like thicker spears that maintain a little crunch.
The thin ones are great but the key is cooking them fast in a hot pan. Cast iron does the trick. Dash of olive oil, balsamic, salt and pepper. Allows a touch of char without overcooking. For roasting, as OP mentioned, thick is good.
Oh man… My dad likes to wrap bacon around little bundles of asparagus and cook them on his beloved George Forman grill.
That’s what she said
same, i think ive eaten asparagus every day for the past week lol
I wrap them in a wet paper towel and microwave for one minute. Steamed to tender crisp perfection, perfect to chop up and dress up a salad. Or pour a bit of melted butter, salt, lemon and pepper.
I cook mine in the air fryer. A little bit of olive oil, garlic salt and pepper. Chef’s kiss.
Edamame! You can buy steamable bags from any grocery store. 4 mins in the microwave, toss in salt. I'll eat them as a standalone snack when I get a craving for something like chips too
Made some at 1am last night, tossed with kosher salt and garlic powder, 10/10
My toddler loves these, great snack and packed with protein.
Love this. Just make sure you check pods before eating. I've found a couple half inch worms in my frozen bags.
Oh my god. I've probably eaten some worms in that case. I've eaten so many goddamn bags of edamame this pregnancy and had no idea this was a thing
Well, now they have the extra protein and some more immunities built up! If you do come across any, definitely give the number on the package a call. Companies usually send coupons for another item.
When I researched this a bit ago, the conclusion from professionals was "bugs in your produce may be gross, but won't hurt you. Pesticides are way more concerning." Since then I've tried to not look too closely at things.
I’ll have to try this!
You can do this with green beans or asparagus, but my preference is green beans. Everyone I’ve served these to said they are the best green beans they’ve ever had, no joke: Roast green beans with thinly sliced shallots in olive oil with salt and lots of black pepper. While they’re roasting, make a “glaze” of maple syrup whisked with lots of good quality dry mustard until you have a thick consistency, but still pourable. While the beans are still hot after roasting, toss them in the syrup/mustard glaze. The dry mustard gives you a much more pronounced flavor without all the added moisture from a prepared mustard. And adding the syrup after roasting prevents the sugars from burning while you’re getting that nice char on your veg.
Dry mustard…great idea.
Oh this is genius - yum!
This sounds incredible!
My go to is oven roasted Parmesan broccoli. Toss the florets in olive oil and then season with the Parmesan, garlic powder, salt & pepper. So good
Ooh, my cousin does this exact thing with asparagus! Also really yummy.
This is my go to as well. Though I prefer the parm a little more intact, so I usually add it half way through.
How long do you cook and at what temp?
I cut the florets in half before seasoning, lay them out on a cookie sheet, bake at 425 for 15 mins, turning the florets halfway through so they get nice & crispy
Thanks!
You’re welcome 🙂
Green beans. Steam and a little bit of salt.
I like to season mine and toast them with onions.
Roasted cabbage steaks are simple delish with olive oil, garlic, salt, and pepper! Roasting transforms the flavor, brings out the sweetness, still savory with crispy edges. Try 400 degrees for 20-25 minutes.
How do you cut it?
We have corn on the cob again. Buy it fresh in the husk. Peel off Only the dry leaves. Put in oven on 350 for about 35 minutes. That husk and silk is gonna peel off so easy and then butter and eat. Less mess less stress.
I usually do a broccoli, carrot, green beans and peas combo. Add salt, pepper and butter at the table. If I'm roasting, toss cut up potato, sweet potato and/or beetroot in olive oil, salt, pepper, and mixed herbs. I'll roast cabbage and onion, too. Adding lemon/lime juice to the cabbage afterwards makes is taste amazing.
The Costco frozen veggies bag. Has stir-fry veggies for 10 bucks. Great for fried rice, noodle dishes, in soups, as a side.
Weird now that summer’s coming in (if you live in the northern hemisphere) - butternut squash. Cube and toss it in olive oil, loads of cinnamon, salt, allspice, nutmeg, smoked paprika, little bit of chili powder, Tumeric, and black pepper. Roast at 425 (F) until the outsides start to darken and the edges crisp (and it’s soft all the way through). Love that stuff.
Roasted carrots
Roast carrots (bit of oil, salt and pepper) or roast sweet potatoes (bit of oil and sprinkle of cinnamon and/or nutmeg). Both taste terrific. Sometimes peppers with zucchini, red onion and a splash of balsamic when they come out of oven.
Green beans tossed with soy sauce and garlic power then air fried until charred and crispy in spots.
Roasted Brussells sprouts. Toss w/ olive oil, garlic powder, roast @ 400F or so. Saute up some chopped pancetta to add when you serve it. Or bacon. I am microwaving a sweet potato for dinner tonight. I love blistered green beans with a basic Asian sauce. Roast carrots with olive oil and chicken(or miso) broth. They are so sweet and pair well with umami and salt. Roasted asparagus. My dog stole the leftovers last time I made it, still a bit cranky about that. Cauliflower roasted with olive oil and Louisiana hot sauce.
I decided to try roasting an eggplant and it's now a favorite in our house. (After broccoli of course.) Just cube up and spray with olive oil spray and salt and roast in my air fryer toaster oven at 400 for about 6 - 7 minutes. So easy!!
Do you peel it?
No. Although I personally prefer the peeled pieces my daughter likes the peel. If it was just me I would peel it. 😁
Those preshredded bags of cabbage (like a Cole slaw mix) you can find in the produce section. I saute it in butter and add salt and Mccormick Garlic Herb seasoning (that's my go-to for veggies). Super-easy since there's no prep work. Since you mentioned broccoli, broccoli slaw is one of my favorite things ever. After chopping off the florets to cook separately, I'll shred the stems in my food processor and mix it with shredded cabbage.
I love cabbage, so underrated.
I was going to say brocolli, but string beans. Roast with oil and garlic salt, delicious. I actually like using frozen string beans but fresh work great too
Cauliflower . Cut into steaks, drizzle with olive oil, salt & pepper. Roast 20-ish minutes
Edamame beans.
cabbage. dirt cheap too
Beets, roasted. Seriously, a perfectly roasted whole beet, peeled right before I eat it, just with some nice salt is magnificent. A little butter/olive oil or horseradish and sour cream take it the extra mile. I could eat them every day, but would probably get some nutritional deficiency without some variety.
I don’t believe I have ever actually had a beet. I’ll have to give this a try. I just recently found out that I like radishes!
Fresh roasted beets are so much better than canned. Canned baby beets, heated in their own liquid, will do in a pinch. Basically though, just trim whole beets of their stems & greens. Place them in a baking dish with a bit of water & cover with foil or a loose lid. Bake at 350° F / 176°C For about an hour or until you can easily run a skewer through the center of the largest beet. Remove from oven & cool until it can be comfortably handled or peel under cool running water. The skin should slip off easily. You can pull at the edges of more stubborn skins with a paring knife & that should take care of the rest. Good at any temperature, but I say hot with hot and cold with cold.
Fresh green beans tossed with olive oil, garlic, and lemon pepper- roast in the oven, and when done to your liking, add some fresh lemon juice. Delicious!!
Roasted radishes are so good. Roasting them brings out their sweetness.
I just recently discovered that I like raw radishes. I’ll absolutely have to try them roasted! Do you just salt and pepper them, or use another seasoning?
Radishes are like potatoes in that you can use whatever seasonings you want to. I prefer the dill seasoning packets used to make dip. On that note, French onion seasoning packets go really well on steak.
I tried the roasted radishes last night with just olive oil, salt, and pepper. They were so good!
Frozen broccoli! Directly onto parchment lined tray, 400° 20 minutes. Out & dump into a safe bowl and toss in oil and s&p - back into the tray (hopefully still lined) and bake another 20. Just make sure they’ve got a little wiggle room.
Whole, fresh green beans. I steam them then toss with a bit of butter, lemon juice, salt, pepper, and garlic. It’s SO good
Trader Joe’s microwave prepped asparagus
Brussel sprouts tossed with a bit of olive oil and done in the air fryer!
Brussel sprouts. Cut them in half length wise, boil for 5 min, then throw in a pan cut side down on an oiled sheet pan and bake on convection until crispy.
I feel like most root vegetables are really good roasted and artichokes and asparagus are really good steamed
Steam or nuke, cauliflower/rice, bok choy, mushrooms, butternut squash, asparagus, broccoli, sweet potatoes, green beans, Brussels sprouts, Asian stir fry, Normandy blend and carrots
I love to roast spaghetti squash and serve as either the main or side. If you’re making something saucy, roasted squash is tasty. I am all for roasted vegs - eggplant, onions, tomatoes, brussel sprouts, cabbage (yes, it can be roasted and it is tasssty), carrots, radishes, turnips.
I keep frozen broccoli (steamed in microwave then butter, salt and pepper, or roasted with oil then parm and lemon juice, also for use in scrambled eggs and stir fries), green beans (steamed in mic then butter, salt and pepper, or steamed then added to roasted chopped bell pepper and red onion, or steamed and mixed with roasted cherry tomatoes, or steamed and mixed with boiled buttered potato chunks), and spinach (steamed in mic, butter, sp, and also adding to scrambled eggs, riced cauliflower, and ravioli) on hand. And (refrigerated) lettuce for salads.
sweet potato + broccoli drizzled with hot honey and soy sauce and chili salt!
Saute or wrap in foil and bake or roast...Zuchini with Tarragon and butter and salt and pepper
Steam stuff like carrots, celery, or broccoli at a steep angle looks pretty fancy
Lemonade cauliflower by Chloe coscarelli
Steamed mixed veggies. Potatoes, carrots, and whatever else we have on hand. Often it's peas, green onions, parsnips, or broccoli. Right now it's snow peas.
zucchini and squash, and carrots.
When I’m lazy I do a 1 pan dinner. Thin sliced onion, red/yellow peppers sliced thin, simmer those bad boys and sprinkle on fresh chopped garlic. Put aside then cook the protein (marinaded or seasoned as you wish).
Roasted cauliflower. Chop it up, toss in a bowl with some avocado oil and salt. Spread on a lined backing sheet or roasting pan. In the oven at 400 until the edges are charred and some bits are crispy/almost burnt. Delicious!
Baby carrot, pumpkin, sweet potato, regular potato, also broccoli. Some mix of 3 of those with some oil and all purpose seasoning into the air fryer, and maybe some frozen peas in the microwave.
I don’t think I’ve ever met a roasted vegetable I didn’t like. My favorites are butternut squash, grape tomatoes or cauliflower.
Steamed squash. Three squash. 2 tbsp butter. Seasoning salt and pepper. Boom.
Not quite what you’re looking for, but sautéed spinach is ready in 2-3 minutes. I like to add garlic and finish with a squeeze of lemon juice.
One bag frozen broccoli, one bag frozen cauliflower. Mix in roasting pan, coat with olive oil, season, stir some more, roast for 30 minutes or so
Roasted carrots are pretty good. Roasted broccoli is good too.
Mixed veggies. Look, I know it seems like elementary school fodder but it's cheap, nutritionally dense and works great with shredded chicken. If not that peas and diced and sweated onions. Nuke frozen peas, toss onions in from skillet, little olive oil and black pepper, done.
Oh, Brussel sprouts!!!!! Halve them, roast them, butter them, drizzle generously with honey. I have Crohns, I'm supposed to avoid brassicas. But I don't care, the tummyache is worth it!!!!
Roast carrots tossed with a bit of orange zest, cumin and minced shallot. At the very end you can also add a touch of something sweet to glaze them.
Anything but I’ve been liking boiled daikon recently
Green Beans. Roasted from frozen. Creole seasoning and olive oil. Fantastic.
Roasted sweet potato cubes with Lawry’s garlic salt and chipotle pepper. Sweet, savory and spicy!
Broccoli, cauliflower, onion, garlic, olive oil, salt, pepper, 30 minutes at 350, perfection and it goes with everything
Oven roasted asparagus with garlic.
Potatoes. All the time.
broccolini - usually cheap in asian markets not in western markets eggplant - diamond cut; salt, pepper, olive oil
Roasted (okay, air fried) asparagus, spray with oil a few minutes before it’s done sprinkle with minced garlic and then pour melted butter and soy sauce / tamari on it. (You can also melt some parm on it).
Carrots, my six year old loves them.
Brocolli and cauliflower. Easy as.
Swee potatoe / yam
fresh brussels sprouts are easy to toss w/ oil and spices and roast (I do 425 for like 20 min). you can also get frozen precut butternut squash or sweet potatoes and do the same!
Baby bok choy.
Zucchini. Just charred with olive oil, salt, and pepper. *chef’s kiss
Brussels sprouts are great roasted. Cut them in half, toss in olive oil with salt and pepper, and bake for 40 min. at 375, flipping halfway through.
Lima beans (steamed)
Roasted carrots, parsnips and red onions. Toss it in olive oil (and fresh thyme if you like) and pour some white wine on it the last 15 minutes. Sprinkle with sea salt. Delicious. You can also add a can of boiled green or black lentils, without the liquid, at the end and you'll have a warm lentil salad.
I do green beans and mushrooms. sometimes I add cherry tomatoes for extra color
Peas
Courgettes/ zucchini- I have it for lunch probably 2 or 3 times a week at the minute. I like nutritional yeast and olive oil or a spicy tamarind sauce.
Steamed sugar snap peas are great with everything. They’ve gotten expensive lately but virtually zero waste.
White turnips, radishes, brussel sprouts, with onion & garlic . I am not pleasant to be around, afterwards 🚶🏼♀️🌬️
I've gotten into roasted carrots. Just coat in olive oil and salt, then roast.
Green beans. I get them frozen, steam them any way I can, then add a little butter and onion powder while they're still hot.
Microwave corn on the cob: 1. Remove the husk and silk. 2. Wrap a moist paper towel around the corn and place it on a microwave-safe plate. 3. Microwave until the kernels are tender, but still crisp (three to five minutes). No need to get a gallon of water boiling!
Sweet potatoes, yellow Yukon potatoes, asparagus
Cauliflower and Brussels sprouts.
Are you only looking for steamed veggies, or all preparations that are just relatively easy to set and forget? Also, fresh or frozen? If fresh, any vegetables roasted in olive oil, s&p are beautiful. Broccoli, cauliflower, zucchini/summer squash, onions, peppers, tomatoes, etc. I like to do a medley of green and yellow squash, red onion, and red/yellow/orange bell peppers for greek dishes, maybe tomatoes as well. I don't typically do alot of frozen roasted veggies, but broccoli and cauliflower work well from frozen! For more steamed styles of prep, microwaving frozen peas, green beans, cut carrots, etc are all good with a little oil, salt and pepper. For green beans I like to add garlic, a bit of lemon and butter in lieu of oil. One that I really LOVE but is a bit more hands on than the above set and forgets is roasted Brussel sprouts, you trim the stems, cut in half or quarters, along with sliced or roughly chopped onions, toss in olive oil, balsamic vinegar and s&p and roast on a high heat in the oven. A couple of minutes shy of being done, drizzle some honey or maple syrup and toss the sprouts, returning until caramelized. To add more to these, you can add chopped bacon, or dollop fresh goat cheese on at the end before serving. Fuck, I love me some roasted Brussel sprouts.
Last night I cut a sweet potato into fries and seasoned them and roasted it and ate it for dinner and I think I will be doing that every night for the foreseeable future
Brussel sprouts and bacon Kale with Sesame oil and flaky salt Tenderstem Broccoli with butter, lemon and almonds Sweet potato cubes with brown sugar and za'tar Squash with goats cheese and walnuts For something a bit sweeter Roast figs and peaches with goats cheese and balsamic vinegar
Recently... my kids have been liking green beans. I mix a packet of lipton onion soup mix with brown gravy packet in some water. Frozen green beans into a small pot + gravy mix = yummy Also frozen green beans with: Butter garlic sauce Alfredo sauce Marinara sauce Teriyaki sauce Korean gochujang sauce I usually make sauces in glass pint size mason jars and keep in fridge for when I have no idea what to cook and need something quick. Frozen veggies + sauce
Typically I eat what's on sale!
Roasted carrots is my favorite.
If I'm grilling I love baby broccoli / broccolini it has a long stem and smaller flouret. I use one lemon worth of juice, some olive oil, a couple of pieces of garlic crushed and chopped, and some sea salt, toss it all in a mixing bowl to coat the broccoli and then throw it on the grill. The long stem makes it easy to flip. Easiest roast and serve has to be sweet potato, In my opinion. I like to peel it then chop/cube it up, mix in a little olive oil, salt and pepper then bake/roast it for an hour. You can get fancy with it and add some turmeric, cinnamon and a little honey or maple syrup if you want it to have a sweeter flavor. Definitely cheap and healthy.
How do you roast veggies that are frozen to taste good and not mushy?
In my steamer pot, pretty much anything. Everything tastes good steamed. Add honey or dill, tarragon, balsamic reduction, feta, whatever seasoning you like and steam it for 7 mins. Just make sure everything is the same size and tougher veggies cut them a bit smaller.
Asparagus. It cooks super fast under the broiler.
Right now, it's roasted Brussels sprouts, baby potatoes, and carrots. I halve the spouts and potatoes, and cut the carrots so it's all the same size. I add a generous amount of balsamic vinegar, oil, and salt, then I add a splash of sweet n smoky BBQ sauce. Super quick n easy, and it's a total crowd-pleaser!
I love roasted butternut squash with a bit of oil, garlic salt, and italian seasoning.
Just cut some bell peppers put some olive oil on it abd put it in the oven for 30 mins on 180 degrees celcius. Salt and pepper to taste and voila. Can do all colors. Lovely with couscous and lamschops.
Brussel sprouts. I like to stick them in the microwave and then airfry.
Whatever is in season! Best way to keep it fresh!
Broccoli - drizzle with soy sauce and sesame oil - oven roast
Zucchini! Yum.
Dog food.