#roasted veg

[laurkamkitchen]

Sweet and Spicy Brussels Sprouts.

These sweet and spicy brussels sprouts are roasted to perfect and the most delicious side dish! It's a great way to elevate regular old brus

A new roasted brussels sprouts recipe! We just happened to have some hoisin and gochujang on hand, so this seemed like a perfect pick.

I had 3/4 lb of sprouts to use and roughly estimated everything else based on that proportion. The sauce made a lot more than I really needed, so I think I could have quartered it and been totally fine. I went ahead and just mixed the sesame oil in with everything else.

I was using the convection oven here and totally left these in for too long, but they were still delicious, though I always forget how much spicier things are once cooked!

Since I did overdo things a little, it's difficult to compare this to the many other roasted sprouts recipes I've made, but I will say that these caramelized beautifully and with relatively little effort.

[laurkamkitchen]

Sweet and Spicy Roasted Butternut Squash

Sweet and Spicy Roasted Butternut Squash is a quick and easy side dish that's full of Southwest flavors! Perfect to serve with your favorite

A new version for roasting butternut squash!

I halved this, subbing the chili powder for smoked paprika because I know just how weak I am. In retrospect, a quarter or half a teaspoon would like have been fine, as I really took the spice out of sweet and spicy. I also used a full tablespoon of olive oil, which was honestly too much. Half would have been fine.

20 minutes was the perfect amount of baking time. I added the honey, pepitas, and cilantro straight to my lunch salad to really get the full effect.

This didn't necessarily knock my socks off, but it was super yummy and a great way to use up a huge hunk of butternut.

[laurkamkitchen]

Perfectly Roasted Pumpkin - Healthy Recipes Blog

This delicious roasted pumpkin is seasoned with olive oil, garlic, and chili powder. It's the perfect side dish for fall!

Had some pumpkin left over, and this recipe seemed like the perfect way to use it up.

I made roughly a third of this using smoked paprika in lieu of the chili powder. I will admit that I didn't bother tossing halfway through and pulled this from the oven about 5 minutes early, because the rest of my lunch salad was all ready to go and I was impatient.

But at 25 minutes with no toss, this was still delicious, perfectly roasted and spiced. Definitely one I can see myself reusing in future!

[laurkamkitchen]

Miso Cauliflower

Miso Cauliflower is a delicious and healthy side dish. Cauliflower is tossed in a glaze of miso, soy and red pepper flakes then roasted unti

Tried a new roasted cauliflower recipe!

I quartered this using avocado oil and skipping the red pepper flakes. As I was making this for lunch, I impatiently went ahead and just popped this into the oven while it was still preheating. By the time I was ready to eat, it still hadn't made it up to 450 degrees, but the cauliflower was tender enough that I just went ahead with it.

Thus, it didn't have quite the color or texture I would have hoped for, but in a big lunch salad, I wasn't all that concerned by it. I did think, rather surprisingly, that this was kind of lacking in flavor, but, again, I didn't follow the oven instructions very closely, so I can't really complain.

[laurkamkitchen]

Simply Balsamic Roasted Brussels Sprouts — Not a Fancy Kitchen

Simply Balsamic Roasted Brussels Sprouts This recipe is so simple and easy to make and seriously delicious. The Brussels sprouts are perfect

I was simply shocked to discover this recipe was not on the blog, as I've definitely made it recently enough for it to have featured. At any rate, we're here now!

This time, I quartered this to add to one of my lunch salads. Thanks to our extremely enthusiastic oven, it took only half the time to get these sprouts nice and roasted. To save effort and mess, I ended up just adding the balsamic directly to my salad and tossing everything together there.

This recipe is truly as simple as it claims to be, which makes it a great option to quickly make at lunchtime. I have definitely made it before, and I will definitely make it again.

[laurkamkitchen]

Savory Butternut Squash

Savory butternut squash is a light and flavorful savory side dish. Cubed butternut squash is tossed in oil, rosemary, and thyme.

Roasted up a little bit of leftover butternut squash for my lunch salads this week! I was in the mood for something a little autumnal, and with dried rosemary and thyme as the key spices here, this seemed perfect.

I roughly quartered this, choosing to sprinkle the salt, pepper, and spices over the squash to my own taste (light on garlic, heavy on salt). At only 200℃, this took pretty much exactly 20 minutes in my oven.

Overall, this was simple and delicious, exactly what I'm always looking for for lunch roasting recipes. Could definitely eat a whole bowl of this just on its own!

[laurkamkitchen]

Roasted Balsamic Maple Brussel Sprouts

Fall in love with Brussel Sprouts with this ultimate Balsamic Maple Roasted Brussel Sprouts recipe that is perfect as a side dish or in sala

I thought I was making my favorite maple balsamic Brussels sprouts that I've been making for Thanksgiving the past few years, but it turns out I actually made a whole new recipe, hence this post.

I made this in full to get rid of some sprouts I had hanging around my fridge before I depart for my Thanksgiving travels this weekend. These were pretty good, but I definitely could have halved the maple balsamic mixture, as there was just a lot of liquid going on there.

However, with only 20 minutes in the oven and plenty of flavor to go around, there's not too much to complain about here, although I think my favorite recipe is definitely still my favorite.

[laurkamkitchen]

Miso Maple Glazed Parsnips - The Vegan Harvest

These Miso Maple Glazed Parsnips are so easy to make. They are sweet, salty, and have just the right amount of heat! Vegan + Gluten-Free!

A new roasted parsnips recipe! Just felt like a good time to try something a little new for one of my lunch salads.

I roughly quartered this using olive oil and slicing into smaller strips (parsnips are hard to cut evenly, especially at length). 20 minutes in the oven would have better than the full 25 I gave it, but a little char is something I can certainly handle.

The glazed mixed with the hot, freshly roasted strips beautifully, making for a superbly flavorful addition to my lunch salad.