OK, first of all, one thing to do is Google "roast vegetables recipe," plus any ingredient you particularly want to include, e.g., "roast vegetables broccoli recipe." There are plenty of hits, and you'll get plenty of ideas.
Second, a plug for two less-fancy-looking roasted vegetables that I make on a regular basis: roasted asparagus and roasted green beans. They may not be good enough for Thanksgiving, but they are easy and addictive. I suppose you could mix them together, though I never have. Trim and wash them. Oil a baking pan or jelly roll pan (something with a lip to contain the oil) with as much oil as you like; the minimum is to brush a thin layer on to prevent sticking, the maximum is several tablespoons. Toss in all your trimmed, washed, patted-dry asparagus or green beans, salt and pepper, and toss with your hands to coat lightly with the oil. Roast at 400 degrees F until they're done to your liking, tossing occasionally with tongs. 20 minutes is a good amount to start. You want to get them at least crisp-tender, and the longer they go the browner and wrinklier and more tender they get. I suppose if you wanted to dress them up for a potluck, you could roast some halved cherry tomatoes alongside and sprinkle them with something else pretty, like slivered almonds or shaved parmesan. OR BACON! [ed. Stop that.]
Third, here is a recipe for Garlic-Roasted Vegetables that has more variety but looks easier than what I usually do. It's from The Volumetrics Eating Plan by Barbara Rolls.
- 1 cup cauliflower flowerets
- 1 cup broccoli flowerets
- 2 cups 1-in slices of zucchini
- 1 and 1/2 cups 1-inch carrot sticks
- 1 1/2 cups thickly sliced onions
- 1 1/2 cups 1-in-diced unpeeled "boiling" potatoes
- 1 tsp chopped garlic
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 c chopped parsley
Preheat the oven to 400 degrees. Coat a 9×13 pan with baking spray [I would rather brush it with olive oil or rub it with coconut oil — Erin] Toss everything but the parsley in the baking pan. Lightly coat with cooking spray. [yuck — I repeat, just use olive oil, the fat won't kill you] Bake for 40-45 min or until the potatoes are tender. Serve sprinkled with parsley.
Finally, here is what I do when I make my Plain Roast Vegetable Medley that I like to take to potlucks.
Be warned: It really is on the plain side. It doesn't have any of the characteristics you usually associate with "this would be great for a potluck!" That honor usually goes to things that are very rich (like fudge) or very comfort-foody (like green bean casserole with the onion topping) or vaguely exotic yet widely appealing ("The secret ingredient is hoisin sauce!")
No, the thing that makes Plain Roast Vegetable Medley good for potlucks is that nobody else will think to bring a plain roast vegetable medley. Oh, also, it's vegan and pretty much allergy-free.
Erin's Plain Roast Vegetable Medley For Potlucks
- 2 big bunches broccoli
- 4 big yellow squash
- Several carrots (at least four, maybe more)
- Olive oil OR coconut oil
- Minced garlic – between a tsp and a tablespoon
- Herb of your choice (thyme's good, so's oregano)
Cut up the broccoli into 1-inch chunks. Peel the tough stalk and cut that up into chunks too. Cut the yellow squash into thick slices, halving them if they're really big. Cut the carrots into tinier chunks. Put the vegetables into baking pans that have been lightly greased with olive or (warmed in the preheating oven) coconut oil and toss a little bit to coat with the oil. Add minced garlic and herb. Place in the oven.
Turn every ten minutes or so.
You don't have to do it this way, but: I typically roast the vegetables in separate pans so I can remove them when each is done exactly how I like them. Then I toss them together in a big bowl and add salt and pepper while they're still hot. I usually serve them at room temperature.
Bonus: The leftovers are excellent tossed with cooked pasta and a little salad dressing.
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