Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. It’s a great way to cook a variety of veggies, & it’s ready in 20 minutes!

For many years I steamed almost all of our vegetables for our meals. It was so easy to just pop them into a steamer and heat them on the stove top. However, for the past couple of years I’ve begun oven roasting them, and have discovered we love them even more prepared this way!

Truthfully, both ways of cooking vegetables (steaming or oven roasting) are very simple cooking methods to prepare a variety of fresh veggies. Oven roasted veggies, though, have a slightly “caramelized” look and taste to them, due to a bit of olive oil and seasonings! YUM!

If you have never oven roasted veggies before, it’s SO EASY!  Obviously you can roast the types of veggies you and your loved ones enjoy the most, but for purposes of this blog post, I am showing the veggies we used THIS time (when I took pics!). Let me show you how simple this method is.

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Prep The Veggies

Begin by preheating the oven to 425° and prepping the baking pan. Cover a large baking sheet (with edges) with aluminum foil. Give it a light spray of non-stick baking spray. Cut and slice the veggies you are going to use. For this meal, I roasted fresh asparagus spears, mini carrots, russet potato slices, and fresh broccoli florets.

The asparagus spears are snapped at the bottom, to remove the “woody” part of the stem, and the mini carrots are sliced in half lengthwise.  Broccoli is cut into bite-sized florets, and the russet potato is cut into approximately 3/4 inch round slices, then each slice was quartered. Place veggies onto foil covered baking sheet in a single layer.

NOTE: It’s important to not cut the potatoes too thick, to enable them to roast fully in the same amount of time that the other veggies take to cook.

Season The Veggies

Drizzle the veggies with olive oil, then lightly sprinkle with salt, pepper, and garlic powder. I gently turned veggies over a bit to ensure they were all lightly covered with the oil and seasonings, then placed them back into a single layer.

Cook the Oven Roasted Veggies

Once the veggies are seasoned, place them into a preheated 425° F. oven (preferably on the middle rack of the oven, for most even heat).

Bake the oven roasted veggies for about 18-20 minutes. About half way through the cooking time rotate the pan in the oven, to ensure consistent cooking on all sides. If you want, you can also flip the veggies over to the other side before placing them back in oven, but this is optional.

This is what the oven roasted veggies looked like once they were done. The veggies should be tender, very lightly browned on the outside, and smell wonderful!

Here’s a couple closeup photos, so you can see the carrots and asparagus up close and personal! Below the first photo is a pic of the broccoli, potatoes and carrots up close!

We really enjoyed this delicious and colorful variety of seasoned, oven roasted veggies with our dinner!

I sure hope you will try oven roasted veggies, if you have never prepared them this way before. I think you will be surprised at how easy it is, and how delicious the vegetables are! Hope you have a wonderful day. I trust you will find great joy in the simple things you experience today. Be blessed, friends.

Looking For More VEGGIE Recipes?

You can find all of my vegetable recipes in the Recipe Index, located at the top of the page.  A few family favorites include:

• Fried Cabbage with Bacon, Onions and Garlic
• Brussel Sprouts with Bacon and Mushrooms
• Fresh Corn Sauté with Red Peppers and Onions
• Grilled Summer Veggies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Oven Roasted Veggies

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. Great way to cook a variety of veggies, & ready in 20 minutes!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: oven roasted veggies

Servings: 4

Calories Per Serving: 91 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups broccoli florets (fresh) , in bite sized pieces
• 1 medium russet potato , unpeeled, cut in 1/2" rounds, then quartered
• 15 baby carrots , sliced in half lengthwise
• 25 spears asparagus (fresh) , bottom ends trimmed
• 2 teaspoons extra virgin olive oil , approximate
• 1/2 teaspoon salt and pepper (each) , or more to taste
• 1/2 teaspoon garlic powder
• non-stick spray for aluminum foil

US Customary - Metric

Instructions

1. Preheat oven to 425 and spray an aluminum foil covered baking sheet with non-stick spray.

2. Prepare veggies: Snap asparagus spears at the bottom, to remove the "woody" part of the stem. Slice baby carrots in half lengthwise.  Cut broccoli into bite-sized florets. Slice russet potato into approx. 3/4" round slices, then cut each slice into quarters. Place veggies onto prepared baking sheet in a single layer. Drizzle veggies with olive oil, then lightly sprinkle with salt, pepper, and garlic powder. Gently turn veggies over a bit to lightly cover with oil and seasonings, then reposition them in a single layer.

3. Bake on medium rack in a preheated 425° F. oven for 18-20 minutes. About half way through cooking time, rotate the pan to ensure consistent cooking on all sides. If you want, you can also flip the veggies over to the other side before placing them back in oven, but this is optional. When done, veggies should be slightly caramelized on outside and tender. Remove from oven, serve, and enjoy!

Nutrition Facts

Oven Roasted Veggies

Amount Per Serving (1 (1/4 of total))

Calories 91 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 338mg15%

Potassium 467mg13%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 5500IU110%

Vitamin C 45mg55%

Calcium 40mg4%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Broccoli Cauliflower Bake is a yummy veggie side dish with vegetables baked in a creamy Parmesan white sauce, topped with Parmesan garlic herb crumbs!

I don’t know about you, but I am always looking for new recipes for vegetable dishes. Most of the time I steam, bake or pan-sear fresh vegetables just as they are, with a minimal amount of spices to add flavor.

Every now and then I want something different than “plain” vegetables to serve. This delicious broccoli cauliflower bake fits that bill. It seems more like a vegetable “casserole”, than a side dish. Fresh (or frozen vegetables are cooked in a  simple white sauce, and baked with a seasoned bread crumb topping. EASY PEASY! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Bread Crumb Topping

The bread crumb topping for the dish is very easy to make. Place bread crumbs, melted butter, two Tablespoons of grated Parmesan cheese and the three spices (garlic powder, onion powder, and dried parsley) in a small bowl, and stir to combine. Set this mixture aside.

NOTE: There is a product from Progresso called “herb & garlic bread crumbs”. If you want to use those, simply omit the spices from the topping mix. You will still need to add the Parmesan cheese and melted butter.

Cut the fresh (or frozen, but thawed) cauliflower and broccoli into small bite-sized florets. I used fresh cauliflower and frozen (but thawed) broccoli for this dish.

Prepare The Creamy Sauce For The Broccoli Cauliflower Bake

Spray a very large skillet with non-stick baking spray. Add the chopped onions to the skillet and heat on medium heat until they are softened and golden brown. Stir often while they cook.

Stir the flour into the onions, and then add the milk to the skillet. Give it a good stir, and you will see the sauce beginning to thicken fairly quickly as it cooks.

Once the sauce has begun to noticeably thicken, add the remaining grated Parmesan cheese and the cream cheese. If you cut the cream cheese into chunks it will melt much faster! Continue to cook, stirring often, until all of the cream cheese has melted.

Add the broccoli and cauliflower florets to the sauce, and stir to fully cover the veggies with the sauce.

TIP: At this point, I recommend taste-testing the sauce. Season it with a little garlic powder, salt and pepper, to suit your personal taste buds!

Finish Preparing The Broccoli Cauliflower Bake

Spray a 2 quart baking dish with non-stick spray. Pour the veggies and sauce into the dish.  Top the surface of the broccoli cauliflower bake with the bread crumb mixture. It’s looking pretty good, right? Now, all you have to do is BAKE it!

Bake in a preheated 350° F oven for 45 minutes. Once the broccoli cauliflower bake is done, the top will be nice and golden brown, and some of the sauce should be bubbling around the edges.

Transfer from the oven to a wire rack, and let this steaming hot veggie dish cool for just a couple minutes before serving.

We enjoyed our broccoli cauliflower bake as a side dish accompanying a nice juicy slice of Traeger roasted turkey breast. YUM!

We really enjoyed this EASY broccoli cauliflower bake, and hope you will consider trying this delicious side dish! Have a wonderful day, and may God bless you!

Looking For More VEGETABLE SIDE DISH Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page.  There are a number of veggie side dishes you might enjoy, including:

• Maple Cinnamon Butternut Squash
• Fried Cabbage with Bacon, Onion and Garlic
• Broccoli Salad
• Nanci’s 4-Bean Salad
• Broccoli Cashew Stir-Fry

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original Recipe Source: https://bitzngiggles.com/broccoli-cauliflower-parmesan-bake/

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Broccoli Cauliflower Bake

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Broccoli Cauliflower Bake is a yummy veggie side dish with vegetables baked in a creamy Parmesan white sauce, topped with Parmesan garlic herb crumbs!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: broccoli cauliflower bake

Servings: 8

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bread Crumb Topping: (can substitute Progresso herb & garlic bread crumbs-but omit spices)

• 1/2 cup bread crumbs
• 2 Tablespoons melted butter
• 2 Tablespoons grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried parsley flakes

For Rest of Dish:

• 16 ounces fresh broccoli florets (or frozen, but thawed) , cut in bite sized pieces
• 16 ounces fresh cauliflower florets (or frozen, but thawed) , cut in bite sized pieces
• 1 large yellow onion , chopped
• garlic powder, salt, pepper (to taste)
• 2 Tablespoons all purpose flour
• 1¼ cups milk
• 1/3 cup grated Parmesan cheese
• 4 ounces cream cheese , room temperature

US Customary - Metric

Instructions

1. Preheat oven to 350° F.

2. Place bread crumbs, melted butter, two Tablespoons Parmesan cheese, garlic powder, onion powder and parsley in a small bowl, and stir to combine. Set aside.

3. Spray a large skillet with non-stick spray. Add chopped onions and cook on medium heat until softened and golden brown, stirring often. Stir flour into onions, and then add milk to skillet. Give it a good stir; the sauce will begin to thicken as it cooks. Once sauce begins to thicken, add remaining grated Parmesan cheese and cream cheese (cut cream cheese into chunks- it will melt faster). Continue to cook, stirring often, until all the cream cheese has melted.

4. Add broccoli and cauliflower florets to the sauce; stir to fully coat veggies with sauce. TIP: At this point, I recommend taste-testing the sauce. Season with a little garlic powder, salt and pepper, to suit your personal taste buds!

5. Spray a 2 quart baking dish with non-stick spray. Pour veggies and sauce into dish.  Top  the dish with the  reserved bread crumb mixture. Bake at 350° F for 45 minutes, until top is golden brown, and sauce is bubbling around the edges. Let cool for a couple minutes, then serve and enjoy!

Nutrition Facts

Broccoli Cauliflower Bake

Amount Per Serving (1 (1/8th of total))

Calories 175 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 23mg8%

Sodium 276mg12%

Potassium 479mg14%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 6g7%

Protein 8g16%

Vitamin A 630IU13%

Vitamin C 79.3mg96%

Calcium 180mg18%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

This simple, yet absolutely delicious side dish of fried cabbage is enhanced with the addition of crisp bacon crumbles, onions, carrots and garlic!

Over the past 30+ years, I have made fried cabbage very simply, just like I was taught by my mom.  She cooked cabbage with onion and butter, and seasoned it with salt and pepper, for a no-frills version.

Recently I tried a NEW WAY to make this simple veggie side dish, and it tastes so good that it will be the way I will cook it, from now on!  My husband and I LOVED this fried cabbage (with bacon, onion and garlic)!

This simple dish of fried cabbage went from good to GREAT, with the addition of a few extra ingredients, so I am sharing the recipe with you today. The recipe, as written below, makes 4 servings of about 3/4 cup each, but can be EASILY doubled.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Fried Cabbage (with bacon, onion and garlic)

Before beginning to cook this dish, get all the veggies prepped and ready.  Chop the onions, grate the carrots, and core, then thinly slice the green cabbage. Once done with this step, set the veggies aside.

Place the chopped bacon into a large stockpot. Turn heat to medium-high, then cook the bacon until it is brown and crispy, stirring often. This step will take between 8-10 minutes. When done, do NOT drain the bacon grease from the pan. It will be left in the pan, which will add lots of flavor to the fried cabbage!

Add the chopped onions to the bacon in the pan. Stir and cook for about 5 minutes, until the onions have softened and slightly browned. Now add the minced garlic and cook for one minute, stirring the mixture often, so the garlic doesn’t burn.

Add the sliced cabbage and shredded carrots to the bacon and onion mixture. Stir the mixture to combine, and cook for 5-6 minutes (uncovered), stirring often.

Season the fried cabbage with salt, pepper, paprika, onion powder and garlic powder. Put a lid on the pan, and turn the heat down to LOW. Continue to cook the fried cabbage (covered) on low heat for about 10 minutes. Stir occasionally during this cooking time. The fried cabbage will “wilt down” as it cooks.

The Fried Cabbage Is Ready To Serve

Once the fried cabbage has finished cooking, it is ready to serve!  Transfer the cabbage into a serving bowl, and serve while hot!

The fried cabbage is so delicious, and filled with flavor! With pieces of delicious bacon, onions, and carrots throughout it, how could you not like this simple vegetable side dish?

Sure hope you will consider trying this easy, simple, and DELICIOUS side dish of fried cabbage, with bacon, onion, carrots, and garlic! It’s going to be my “new” way of cooking cabbage!  Have a wonderful day… there really is so much to be thankful for!

Looking For More VEGETABLE SIDE DISHES?

You can find all of my recipes in the Index Page, located at the top of the page. A few of our favorite veggie side dishes include:

• Asian Style Stir Fry Veggies
• Fresh Corn Sauté with Red Peppers and Onions
• Broccoli Salad
• Brussel Sprouts with Bacon and Mushrooms

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: https://www.justpaleofood.com/fried-cabbage-bacon-onion-garlic/

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Cabbage with Bacon, Onion and Garlic

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

This simple, yet absolutely delicious side dish of fried cabbage is enhanced with the addition of crisp bacon crumbles, onions, carrots and garlic!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: fried cabbage

Servings: 4 (3/4 cup servings)

Calories Per Serving: 131 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 slices bacon , chopped
• 1/2 large onion , diced
• 2 cloves garlic ,minced
• 1/2 head cabbage (large) , cored/thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon paprika

US Customary - Metric

Instructions

1. Chop onions, grate carrots, and core, then thinly slice the green cabbage. Once done with this step, set the veggies aside.

2. Place the chopped bacon into a large stockpot. Turn heat to medium-high, then cook the bacon until it is brown and crispy, stirring often. This will take about 8-10 minutes. When done, do NOT drain the bacon grease from the pan. It will be left in the pan, which will add lots of flavor to the fried cabbage!

3. Add chopped onions to the pot. Stir and cook for about 5 minutes, until the onions have softened and slightly browned. Add the minced garlic and cook for an additional minute, stirring often so the garlic doesn't burn. Add the sliced cabbage and shredded carrots to the bacon and onion mixture. Stir the mixture to combine, and cook for 5-6 minutes (uncovered), stirring often.

4. Season cabbage with salt, pepper, paprika, onion powder and garlic powder. Put a lid on the pot, and turn the heat down to LOW. Continue to cook the fried cabbage (covered) on low heat for 10 minutes. Stir occasionally during this cooking time. The fried cabbage will "wilt down" as it cooks. Once the cabbage has finished cooking, it's ready to serve!  Transfer cabbage into a serving bowl, and serve while hot! Enjoy!

Nutrition Facts

Cabbage with Bacon, Onion and Garlic

Amount Per Serving (1 (3/4 cup serving))

Calories 131 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 458mg20%

Potassium 263mg8%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 4g4%

Protein 4g8%

Vitamin A 140IU3%

Vitamin C 43.4mg53%

Calcium 52mg5%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!