Veggies, Roasted

Spice up your sides: Three great recipes for winter vegetables



Pan Asian Roasted Broccoli

PETER TAYLOR

Chilly temps may mean that nature’s bounty is limited—but you can coax the most flavor out of seasonal go-to veggies by tossing them in the oven. Roasting is not only easy (it requires no babysitting and ensures quick clean-up) but it brings out a vegetable’s natural sweetness and provides that warmth we all crave. Get creative with spices and flavor combinations and a side dish that’s usually a last thought might suddenly steal the show. 

Pan Asian Roasted Broccoli
Serves 4

Pair it with: Simply seasoned steak, or serve over rice with chicken or tofu

2 heads broccoli
2 tablespoons vegetable oil
2 tablespoons Korean sweet chili sauce
1½ teaspoon soy sauce
1 teaspoon rice wine vinegar
Kosher salt and black pepper to taste

Preheat oven to 425 degrees. Cut broccoli into spears, preserving a good amount of the stem. In a large bowl, combine broccoli with vegetable oil, chili sauce, salt, and pepper. Line a
baking sheet with foil. Transfer broccoli to pan and roast until just tender, about 15 minutes, stirring once. Remove pan from oven, add soy sauce and rice wine vinegar, toss, and serve.

Roasted Cauliflower with Olives and Onions
Serves 4

Pair it with: Pan-seared white fish like cod or halibut

1 head cauliflower, cut into florets
1/2 red onion, sliced
15-20 green Spanish olives, halved
Olive oil
Red wine vinegar
Kosher salt and black pepper to taste

Preheat oven to 400 degrees. In a large bowl, mix cauliflower, onions, olives, and olive oil. Season with salt and pepper. Transfer to a metal baking sheet and roast until cooked through and brown, about 25 minutes, stirring occasionally to ensure even cooking. Remove pan from oven; sprinkle with more salt (to taste) and a dash of red-wine vinegar. Toss
and serve.

Honey-Cumin Spicy Roasted Carrots
Serves 4

Pair it with: Any Mexican main dish, like enchiladas or tacos

8 whole carrots, peeled and cut
diagonally into 1½-inch slices or
2 bunches baby carrots, left whole
3 tablespoons olive oil
¼ cup honey
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
1 lime
Kosher salt and black pepper to taste

Preheat oven to 400 degrees. In a large bowl, mix carrots with oil, honey, cumin, cayenne, salt, and pepper. Transfer
carrots to a foil-lined baking sheet and roast until tender, about 20-25 minutes, stirring occasionally. Remove pan from oven, squeeze a sprinkle of lime juice, add salt to taste, toss, and serve.
 

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