Remember Monday’s lunch? Roasting veggies and adding it to the ginger scallion noodles makes a great lunch that’s very light, refreshing, and healthy.
Growing up, my mom would always boil our veggies which of course, were very bland and unappetizing which resulted in me never wanting to eat veggies (she still does it btw). Since I started cooking (almost a year ago now), I found how amazing veggies can taste when their roasted in the oven… I haven’t tried roasting too many veggies (that’s the noob in me :), but some of my favorite vegetables to roast are carrots, asparagus, potatoes, and broccoli.
Now that it’s Autumn, I find myself wanting to peruse the grocery aisles in search for the perfect seasonal veggies for roasting. I’ve been wanting to make oven roasted sweet potatoes! Any recommendations for me as to which veggies are perfect for oven roasting? I would love to venture out of my norm and try new things!
Below is my recipe on my how I like to roast my broccoli and here is the recipe for ginger scallion noodles (since I talk about it so much)…
Oven Roasted Broccoli
- broccoli florets
- olive oil
- dried oregano
- Preheat oven to 400°.
- Rinse broccoli, and pat dry.
- In a bowl, drizzle broccoli with olive oil. Season with dried oregano, salt/pepper to taste. Toss well.
- Place broccoli on sheet pan (don’t overcrowd it, make a single layer).
- Bake for 15 minutes.