Roasted Vegetables: Cauliflower, Potato and Onion & Butternut Squash

I am obsessed with roasting vegetables!  Roasting brings out the best flavors. . . toss your veggies in olive oil, add some spices and let the oven do the work - no babysitting required.

I try to have prepared veggies on hand each week to have as a snack and to add into a variety of meals each night.  Prepping and cooking these veggies in one day saves time throughout the week.  Who isn't looking to save a little time?!

Cauliflower, Butternut Squash and Potatoes are a few of my favorite.  You can easily find these year round and they pair well with a wide variety of cuisines.  Cauliflower gets nice and crispy, Potatoes and Onions melt in your mouth and Butternut Squash develops a nice caramalized crust.  

The beauty of roasting veggies is that you can play around with the spices you prefer - whether it's smoky, spicy, warm or even sweet.


Roasted Potatoes and Onions:

I prefer baby red potatoes, but all I had on hand this week were russet.  I love a crispy crust, so I left the skins on.  

Ingredients:

1-2 pounds of potatoes (2-3 cups after diced) Peeled or skins left on
1/4 cup finely diced onion (white, purple, yellow)
2-3 tablespoons Olive Oil
2 teaspoons Salt
1 teaspoon Pepper
Chives (or other herbs)

Seasonings: I love to spice things up with different combinations. . .

Taco Seasoning, Salt and Pepper
Cumin, Coriander, Turmeric
Basil, Oregano, Salt, Pepper, Red Pepper

Herbs: Choose your favorite herbs for an extra burst of flavor. . .

Chives, Basil, Oregano, Rosemary, even Scallions


Directions:

1. Pre-heat oven to 450 degrees
2. Scrub and wash your potatoes and dry them well.  
3. Dice into small cubes and arrange onto a sheet pan in one layer
4. Finely dice an onion - you need about 1/4-1/3 cup 
5. Drizzle olive oil over potatoes and onion
6. Sprinkle seasonings and toss until combined
7. Roast for 15-18 minutes depending on how crispy you like your potatoes
8. Garnish with a sprinkling of chopped chives


Roasted Cauliflower:

Ingredients:

1 medium head of cauliflower
2-3 tablespons Olive Oil
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Turmeric
1 teaspoon Tandoori Masala or Chaat Masala 
Basil leaves

Seasonings: Spice things up with your favorite combinations. . .

Basil, Oregano, Salt, Pepper, Red Pepper Flakes
Taco Seasoning
Paprika, Cumin, Salt, Pepper


Herbs: Choose your favorite herbs for an extra burst of flavor. . .

Chives, Basil, Oregano, Sage


Directions:

1. Pre-heat oven to 450 degrees
2. Separate cauliflower into small florets and arrange onto a sheet pan in one layer.  
3. Drizzle olive oil over cauliflower
4. Sprinkle seasonings and toss until combined
5. Roast for 12-15 minutes until cooked through but NOT mushy
6. Garnish with a sprinkling of chopped basil



Roasted Butternut Squash:

Ingredients:

- 1 peeled, cubed, butternut squash (or do like I sometimes do, and buy it already prepared - a real timesaver!)
- 2 tablespoons Olive Oil
- 1 tablespoon Garam Masala (if you don't have this spice blend, then use Cumin, Coriander, Tandoori Masala - any of your favorite Indian Spices or just use someTaco Seasoning to amp up the flavor)


Directions:

Butternut Squash:

1. Pre-heat oven to 425 degrees
2. Peel, remove seeds and cube butternut squash into a small dice OR open up a package of already cleaned and diced squash
3. Toss with 2 tablespoons of Olive Oil and 1 tablespoon of Garam Masala or your favorite seasonings
4. Spread onto a sheet pan and bake for 18-20 minutes - until fork tender


Happy Cooking and Happy Styling!