Saturday, March 26, 2011

Oven roasted veggies ..... Part 1

Hey everybody!!

I cannot wait for Spring to come so the Farmers Markets can come back. But when I can actually go, I do enjoy searching out a Winter Farmers Market. There's one that I go to as often as I could over at Maya Essence in the Lincoln Square neighborhood of Chicago. It's this one man that represents 4 or 5 farms in Wisconsin and Michigan. He sells fresh produce, goat's milk products, honey, even hormone free eggs, cheese, and meat!

And with that, here are a few oven roasted vegetable recipes that are super delicious. You can use different veggies for each of these recipes. I just favor certain veggies with the seasoning :) I also listed different ways to make these dishes. They are so easy and quick to make as a side dish for dinner or a quick snack in between meals. They're also not too bad served cold or in a salad.

Oven Roasted Asparagus with Slivered Almonds

I made this without the almonds because I ran out :(  It's still delicious tho!


  • 1 1/2 lbs asparagus
  • 2 tbsp. olive oil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup sliced almonds (if you don't like the almonds, no need to use them. it still tastes yummy)


  1. Preheat oven to 425 
  2. Wash asparagus thoroughly and then trim tough ends off.  Set aside.
  3. In a small bowl, mix together oil, oregano, salt and pepper.
  4. Brush oil mixture over each asparagus and then place on a foil lined cookie sheet.
  5. Place cookie sheet in the preheated oven and roast 10 minutes. 
  6. Take asparagus out of the oven. Sprinkle slivered almonds over the asparagus. 
  7. Place asparagus in the oven for another 5 minutes.
  8. Take out of oven and serve immediately.

Oven Roasted Cauliflower and Parmesan


  •  1 head of cauliflower
  •  2-3 cloves of garlic, peeled and coarsely minced
  •  1/4 cup of lemon juice
  •  2 tbs of olive oil
  •  Kosher salt 
  •  Ground black pepper
  •  Grated parmesan cheese (if desired)


  1. Preheat oven to 400. 
  2. Wash cauliflower very thoroughly and cut into florets. Place a single layer on a foil lined cookie sheet. 
  3. In a small bowl toss in the garlic, lemon juice, and oil. Stir gently.
  4. Brush each piece of cauliflower with the oil mixture. 
  5. Sprinkle cauliflower with salt and pepper. 
  6. Place cauliflower in the preheated oven for 25-30 minutes 
  7. Test cauliflower with a fork. (The fork should be able to easily pierce the cauliflower) 
  8. Remove from oven and quickly and carefully (the cauliflower may stick to the foil) put the cauliflower into a serving bowl. 
  9. Add a desired amount of  Parmesan cheese and lightly toss. 
  10. Serve immediately.

Oven Roasted Broccoli


  • 1 head broccoli
  • 2 tablespoons olive oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground pepper
  • 2 garlic cloves, peeled and minced


  1. Preheat oven 400.
  2. Thoroughly wash broccoli then cut into florets 
  3. In a medium bowl mix together the olive oil, salt, pepper, and garlic. Add the broccoli and make sure each floret is evenly coated.
  4. Arrange broccoli on a foil lined cookie sheet and place in preheated oven.
  5. Roast broccoli for about 20 minutes or until slightly crisped and browned.
  6. Serve immediately.

 Stay hungry my friends!

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