I have been reading about the healthy benefits of some vegetables. I decided that more fresh vegetables couldn't hurt. I decided that pumpkin would be added to our menus. Since I couldn't find canned 100% pure pumpkin w/o sugar and spices, I bought a pie pumpkin and peeled and boiled it. It was very good. So I tried roasted pumpkin - so much better. My DH said it is better than squash (we both love squash.) I bought two more pumpkins since pie ones are small and they keep well.

Then I decided to saute some radishes which I love and DH doesn't. Raw veggies are my favorite, but they hurt my stomach. DH loved the cooked radishes, too. They don't hurt my stomach. :)

Yesterday, I roasted a sweet potato, carrots, and a baking baking potato all mixed together and coated with olive oil. I put them in a foil lined pan so I wouldn't have to wash the pan later. I left the pan uncovered so the veggies would brown a little.

Then I sauteed egg plant, zucchini, fresh white mushrooms, leeks, radishes and a little bit of fresh jalepeno pepper. I added a dash of hot pepper flakes, sea salt, paprika and black pepper. When all were done, I served them together in one dish. Then I added sauteed cauliflower on the side. The vegetables were so tasty it was very hard to stop eating them. My DH like them so much he offered to wash the dishes to give me a break. He always dries them. He's a sweetheart. :)

We have always eaten a lot of vegetables and now that I roast them, we will be eating them a lot more. :) I will keep trying different vegetable combinations. :)

I posted this because it turned out so great for us, that I thought someone else might want to try roasted vegetables if they haven't already. Don't forget the pumpkin. :)

I try so hard to eat healthy but don't know how to expand beyond what I already eat. Every time I try something new, it's like, "duh, that tastes good and wasn't hard to make"

Prime example: peel sweet potatoes and slice paper thin. Spritz with olive oil and a bit of sea salt. bake at 400 or 425 until done. Voila... sweet potato chips. My kids love them.

Thanks for the ideas. I bookmarked this.

I've recently been making roasted sweet potato "fries". I peel the sweet potatoes, cut into sticks, toss with olive oil and garlic pepper. Lay out in a single layer on a foil lined cookie sheet and bake at 425 degrees for about 15 minutes. Turn with a spatula and bake another 5 minutes. Yummy!!

Sounds yum!

Why didn't I think of cutting them into sticks. Are they match size sticks or chunkier?

roasted cauliflower is one of our new faves....super simple and just LOVELY...

are these not the BEST???

I roast this about once a week...everyone loves it! Take 1 cup of every veggie you can find. Into a 11x14" baking dish or larger - Peel (if you must) and cut each into approx the same size. Sometimes I julienne them all and sometimes I do a mix cut. Then in bowl add 1 c extra virgin olive oil, 1/2 c balsamic vinegar, 1 teaspoon ea of salt, pepper, celery seed, paprika; approx 1-1/2 tspn ea of rosemary, thyme, parsley and whatever other seasoning you like. Mix well and pour over veggies, toss to coat all. Roast at 375 degrees for about 1 hour, turning every 15 min. Remove from oven cover with foil until ready to serve. Usual fresh veggie mix is yams, carrots, celery, bell pepper, onions, 4 garlic pods, broccoli, cauliflower, green beans, red potatoes, grape tomatoes, brussel sprouts, yellow squash and zuchinni.

Great cooks in this group. Rosted veggis are so good.
I use cooking spray (Pam) rather than olice oil for a different taste. when roasting potatoes add rosemary.

You are making me hungry