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6 veggies that taste great roasted

We all know we should be eating more veggies, but eating the same ones week after week can get boring. There are so many variations of vegetables at the grocery store, but you need to know how to prepare them, so they're crowd-pleasers for you and your family. Roasting your vegetables is one of the easiest and most foolproof cooking methods. Here are the best veggies to roast and prepare them to taste delicious every time.


Nothing beats roasted potatoes. They make an easy yet delicious side dish that everyone loves. The key to roasted potatoes is to keep the outside crispy and the inside soft. Use waxy potatoes, such as red potatoes, and keep the skin on. All you need is some olive oil and salt and pepper. Garlic and herbs, such as rosemary or parsley, also pair well for some extra flavor. Roast them at 425° Fahrenheit and check on them after about 25 minutes— the timing will depend on the size of your potatoes.

Bell Peppers

Roasted bell peppers are full of flavor, and they taste just like they came off the barbeque if you make them correctly. Roast your bell peppers on high heat— approximately 450° Fahrenheit. They take about 25 minutes to get perfectly charred on the outside and soft on the inside. All you need is some olive oil, but feel free to get creative with adding in any spices.


Eggplant has a unique texture when roasted— it becomes smooth and creamy and melts in your mouth. To achieve this texture, you will need to add quite a generous portion of olive oil. Keep the skin on as this gives the eggplant some texture and lots of nutrients. Roast at 425° Fahrenheit until they are brown and soft.


Most cruciferous vegetables, such as broccoli and cauliflower, are delicious when roasted. Broccoli florets become crispy yet soft when you drizzle with olive oil and roast them at a high temperature, such as 450° Fahrenheit. Add some garlic and pepper, and you won't believe that this healthy vegetable can taste so good.

Butternut Squash

If you're tired of making potatoes all the time, butternut squash is another excellent source of carbohydrates for your next meal. It's sweet and full of nutrients. Cut your butternut squash into cubes, coat with olive oil, add your spices, and roast at 425° Fahrenheit until you can easily pierce it with a fork. Coat your butternut squash with cinnamon and a dash of brown sugar for a sweet and cozy dish.


Kale is the epitome of healthy superfoods. Raw kale is tough and fibrous, giving it a very "green" flavor that many people don't like. On the other hand, roasted kale tastes like crispy, light chips and makes a delicious snack or side dish. All you need is some olive oil and sea salt. Make sure you remove the thick stems and only roast the leaves. Roast at a high temperature, such as 425° Fahrenheit, for about 10 minutes until the kale is crispy but not burnt.

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