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

Wow, I have no trouble finding regular canned pumpkin, our dogs also love it, so at mealtimes I give them a couple spoonfuls and it's good for them also.

Your roasted veggies sound delicious, what temperature do you roast them at and about how long? Thanks

I love roasted veggies. I cut up potatoes, onions, carrots, mushrooms, parsnips and sweet potatoes. Put them in a bowl and toss with olive oil, sea salt, rosemary and some thyme. Preheat the oven to 450. When the oven is hot, put in an empty cookie sheet and let it heat up for 15 minutes. After 15 minutes, put the veggies on the sheet and put back in the oven for 15 minutes. Take out of the oven and cover with foil for 15 minutes. Then enjoy.

I roast the veggies at 450 degrees for 20 to 30 minutes. It depends on how big you cut them and how tender you want them. Enjoy. :)

The nearests I come to roasted veg. is on the BBQ. I chop several varietys of potato, 3-4 carrot. 1 onion & mushroom. Toss with a little oil, garlic powder bbq powder etc. Double wrap in foil, BBQ for 13-15 min. each side.

I love to roast carrots, onions and beets(going to try cauliflower next time with them) a little olive oil and some salt DELICIOUS

Thanks for the info, Tropical.

You are making me hungry. :-o

thanks yummy

I made roasted carrots tonight, first time, carrots, 1tbsp olive oil, 1 tblsp honey salt, pepper, and basil, I liked them .

I love roasted vegetables - but I've never tried pumpkin. Thanks for the idea!

I'm amazed. Firstly that you buy pumpkin in a can. Surely fresh veges are available. Secondly it sounds like you don't have roast veges all that often. I know you have mashed potato with roast meat but do you also have roast veges? I'm sure you would all think we have different ways here.
I make roast veges as often as I can. Just a spray of oil and all in the one baking dish. My DH asks for mashed veges sometimes. I love roast veges because they are healthier as, except for some herbs they need nothing else.
We know that Americans didn't take to our national spread, Vegemite. Would it interest you to know it was developed by an American scientist working for Kraft.
I'd be interested to hear other stories about what you enjoy eating.

Try roast parsnip. Wonderful.

I, too, love roasted veggies. So quick, easy and yummy.

Love roasted veggies. Two nights ago we did potato,sweet potato,brussel sprouts, onions, mushrooms and cauliflower. Delicious. I do the fries all the time but I never peel them. Thats where all the good stuff is. Even sweet potatoes don't get peeled. I think some people peel them with out thinking. try them with the peel on. They are evn yummier

All above are delicious. Don't forget asparagus that way too. Really good.

Sounds really yummy I roast butternut squash with olive oil and salt and pepper, my husband likes it sweet with brown sugar and butter (of course) but he will eat it this way too.

Peelings have all the vitamins. Roasting brings out the natural sweetness of veggies, they are wonderful roasted.

We roast 1 bunch asparagus, 1 red onion diced, 1 butternut squash diced, 1 of each red, yellow, orange peppers, 2 cups sliced mushrooms, 20 brussel sprouts, with 3 tbsp olive oil, salt, pepper and 3 tbsp oregano. Roast at 400 degrees and stir every ten minutes for 30 minutes total.

If we have any leftovers I keep in freezer and add to our next soup pot.

I like it as I can prepare it the night before, and just bake when I get home, while I'm preparing the rest of dinner.

don't forget the parsnips. they get so sweet. and, if you can digest them, the onions.

remember the degree you cook at depends on your altitude where you live. i'm used to cooking at350 but must do 450 or 425 in Colorado!

To make it really healthy and full of good nutrients, just wash the potato, but don't peel it. Even my little grandkids think they taste great, and they don't even know that they are good for them, too.

It all sounds wonderful and like many others, why haven't I done it sooner/more often, not hard or time consuming either.

My friends and I went to Carmine's for dinner in NYC.

They served Zucchini cut up like skinny fries,(with the skin still on) breaded with Panco and then either baked or fried. Unbelievable!!!!!!

My friends and I went to Carmine's for dinner in NYC.

They served Zucchini cut up like skinny fries,(with the skin still on) breaded with Panco and then either baked or fried. Unbelievable!!!!!!

thanks! love all the seasonings. i've printed it for future reference!!

Yummy! I am sitting here drooling and getting hungrier by the minute!

Read a few years ago on the Cooking Light forum that canned pumpkin is actually not pumpkin at all but rather butternut squash.
Since we always have a bumper crop of butternut and it over winters well I have a constant supply of it on hand. I use either interchangeably in recipes depending on what I have on hand and that includes making holiday pies with the butternut rather than pumpkin. You can also substitute sweet potato for either. Ann in TN

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

Chunkier than match size, mainly because I'm too lazy to cut them smaller! :lol:

Also carrots!

We have eaten roasted vegetables for many years and quite often. I just hadn't tried pumpkin before. Pie pumpkins are not available year around. It is not always easy to find quality fresh vegetables even when they are in season so I try to find some in cans to try once in a while.

One of our favorite roasted vegetables is asparagus. This too is not available year round. The canned type is way to mushy for us though. It is hard to find it frozen and it's expensive to purchase frozen.

While I like parsnip (especially blended into mashed potatoes) I am allergic to them as with many other foods.

I used to roast vegetables with roasts. I rarely buy red meat anymore. It isn't healthy for my DH with his cancer nor is for me with my food allergies.

Thanks for responding. :)