After an easy and tasty side dish for dinner? This is one of my favourite recipes – quick for a busy family like mine and roasting really brings out the sweetness in the dish. It goes with any meal but I prefer this with mashed potatoes and roast chicken mmm…. I used asparagus, brussel sprouts, and carrots but you could use any vegetable you fancy such as cauliflower, broccoli, pumpkin and swede/rutabaga just to name a few.
It’s brussel sprout season right now and they are a much loved vegetable of mine. If your family is a little reluctant to get behind the brussel sprout, roasting and lightly seasoning them is a great way to bring them around! My kids love them this way! Brussel sprouts are nature’s nutritional powerhouses: they are high in dietary fibre (majority of the calories are from undigestable gut-healthy fibre – bonus!) and are rich in vitamins A, B1, B2, B6, and C, folate, iron, magnesium, phosphate, copper, potassium and manganese.
So, for this delicious side dish: lay out your preferred raw vegetables on baking paper:
Handy tip: to trim your asparagus, hand one in both hands and bend until it snaps. Then trim so they are the same length if desired. This naturally separates the tough inedible stalk from the delicious tender upper half.
Season the vegetables as you wish. I used fresh thyme, rosemary and garlic-infused olive oil with a touch of Himalayan salt. Yum!
Put it in the oven for around 30 minutes (but check occasionally just to make sure you don’t overcook them) until tender and golden. That’s it, and it’s so yummy your family will love their vegetables again!
Roasted Rosemary & Thyme Vegetables
A delicious and simple way to get more vegetables into the family menu.
- 900g vegetables of choice eg carrots, asparagus, brussel sprouts, cauliflower, broccoli etc
- 2 tbsp olive oil (I used Cobram’s garlic-infused olive oil for that extra flavour kick yum!)
- 2 tsp fresh/dried thyme
- 2 tsp fresh/dried rosemary
- salt/pepper to taste
- Preheat oven to 180oC
- Prepare the vegetables as desired and lay out on the tray. Ensure they are not on top of each other, allowing the air to circulate and roast rather than steam.
- Mix the olive oil, herbs and seasoning lightly, then drizzle it over the vegetables and place the tray in the oven.
- Roast at 180oC for 30 minutes, keeping an eye on it periodically to ensure no overcooking.
- Serve roasted vegetables with a little extra rosemary and olive oil if desired. Delicious!