Want something healthy and super easy to make? Tried and true roasted vegetable recipes never disappoint. They’re my go-to meals, especially when I’m busy but still want to eat healthy, flavorful, and colorful meals.
Below, I’m sharing with you some of my favorite roasted vegetable recipes that you can easily prepare at home to maintain a healthy lifestyle. Let’s dive right in!
Pan-Roasted Brussels Sprouts & Bacon – Roasted Vegetable Recipes
First, Brussels sprouts are a low-calorie, high-fiber vegetable that is packed with vitamins and minerals. They are an excellent source of vitamin C, vitamin K, and vitamin A, as well as folate, potassium, and iron. These nutrients are essential for maintaining good health and supporting an active lifestyle.
Second, bacon is a great source of protein and healthy fats. While it is often associated with unhealthy eating habits, when consumed in moderation, bacon can be a part of a healthy diet. Protein is essential for building and repairing muscle tissue, which is important for anyone interested in fitness. Healthy fats, like those found in bacon, can also help improve brain function and reduce inflammation in the body.
Finally, pan-roasting is a healthy cooking method that requires only a small amount of oil, which means you can enjoy delicious, flavorful Brussels sprouts and bacon without adding excess calories to your diet. This cooking method also helps to retain the nutrients in the Brussels sprouts, which can be lost when boiled or steamed.
Overall, cooking pan-roasted Brussels sprouts & bacon is a smart choice for anyone interested in fitness. It provides a great balance of essential nutrients, protein, and healthy fats, while also being a delicious and satisfying meal that can help support an active lifestyle.
This delicious side dish is full of caramelized flavor punctuated by tasty bits of bacon and crispy goodness. Pair this dish with pork chops or roasted chicken for a wonderful, low-carb meal.
Tip: When you buy Brussels sprouts, pick those with similar sizes. This way, you know they’ll cook in the same amount of time. Also, thick-cut bacon offers a more meaty texture, but you can also use thinly sliced bacon.
Prep time: 10 minutes
Cook time: 25-30 minutes
- 4 thick-cut bacon slices
- 1½ lbs. fresh Brussels sprouts, trimmed and cut in half
- 2 T. extra virgin olive oil.
- Sea salt and freshly ground black pepper, to taste.
Preheat oven to 400°F.
Cook bacon in a large cast iron skillet over medium-high heat, turning once to ensure it is cooked evenly on both sides. Cover pan with a splatter guard while cooking, if desired.
Remove skillet from heat and place cooked bacon on a wire rack set over paper towels to drain. Once cool, blot bacon with paper towels to remove excess fat before crumbling.
After skillet has cooled slightly, carefully drain the excess bacon fat into an empty can or other heat-safe container. If any fat drips down the side of the skillet, be sure to wipe it off with a damp dish cloth before putting it back on the burner.
In a large bowl, combine Brussels sprouts and olive oil and toss to coat. Season with salt and freshly ground black pepper, to taste.
Heat skillet over medium-high heat and add Brussels sprouts and cook for several minutes until they begin to turn brown. Add the crumbled bacon to the skillet and place in the pre-heated oven. Roast for 20-25 minutes, stirring halfway through, until the sprouts turn a rich, caramelized color.
Remove skillet from oven and serve immediately.
Easy Spicy Roasted Cauliflower – Roasted Vegetable Recipes
Cooking Easy Spicy Roasted Cauliflower is an excellent choice for anyone interested in fitness for several reasons.
First, cauliflower is a low-calorie, high-fiber vegetable that is packed with essential vitamins and minerals. It is an excellent source of vitamin C, vitamin K, and folate, as well as potassium and magnesium. These nutrients are vital for maintaining good health and supporting an active lifestyle.
Second, roasted cauliflower is a delicious and satisfying way to enjoy this healthy vegetable. Roasting cauliflower helps to bring out its natural sweetness and enhances its flavor. The spicy seasoning in this recipe adds an extra kick of flavor without adding any extra calories, making it a great choice for anyone trying to watch their calorie intake.
Third, this recipe is easy to prepare and requires only a few simple ingredients. It is a great option for busy individuals who want to eat healthy but don’t have a lot of time to spend in the kitchen. You can easily prepare a large batch of roasted cauliflower in advance and store it in the fridge for a quick and healthy snack or side dish.
Finally, this recipe is a great way to add some variety to your diet. Eating the same foods over and over again can become monotonous and lead to cravings for unhealthy foods. By adding new and exciting flavors to your meals, like the spicy seasoning in this recipe, you can keep your taste buds happy while still maintaining a healthy diet.
In summary, cooking Easy Spicy Roasted Cauliflower makes sense when you are interested in fitness because it is a low-calorie, high-fiber vegetable that is packed with essential nutrients, a delicious and satisfying way to enjoy cauliflower, easy to prepare, and a great way to add variety to your diet.
This is a perfect side dish for a quick and easy weeknight meal. Just toss it all together and pop it in the oven for a flavorful, low carb side that pairs well with everything from poultry to beef and pork roasts.
Tip: To make sure cauliflower florets are cooked evenly, leave space between each floret on the baking sheet. You might also want to cut each cauliflower floret the same size for them to cook evenly.
Prep time: 5 minutes
Cook time: 25-27 minutes
- 1 large head cauliflower, rinsed, dried, and separated into florets
- 3 T. extra virgin olive oil
- 2 – 3 cloves garlic, peeled and finely minced
- 2 t. crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- ½ c. Parmesan cheese, freshly grated, divided
Preheat oven to 450˚F and line a large, rimmed baking sheet with parchment paper.
Add cauliflower florets, olive oil, minced garlic, and crushed red pepper flakes to a large bowl and toss to coat. Season with salt and pepper, to taste.
Spread seasoned cauliflower on prepared baking sheet in a single layer. Roast for 20-25 minutes at 450˚F, stirring once to ensure cauliflower cooks evenly.
Remove from oven and set the broiler to high. Evenly sprinkle cauliflower with ¼ cup freshly grated Parmesan cheese and place under the broiler until golden brown (approximately 2 minutes).
Remove from oven and sprinkle with remaining Parmesan cheese and serve immediately.
Roasted Fennel Salad with Lemon Tahini Dressing -Roasted Vegetable Recipes
Cooking Roasted Fennel Salad makes a lot of sense when you are interested in fitness for several reasons:
First, fennel is an excellent source of nutrients such as fiber, vitamin C, potassium, and folate, making it a great addition to any healthy diet. It also contains antioxidants that help to protect your cells from damage caused by free radicals.
Second, roasting fennel adds a delicious and unique flavor to your salad that can satisfy your taste buds without adding many calories to your meal. Roasting also softens the fennel’s texture, making it more palatable and easier to digest.
Third, this salad recipe is an excellent way to incorporate more vegetables into your diet. Vegetables are low in calories and high in nutrients, making them an essential component of any healthy diet. By consuming more vegetables, you’ll also be getting more fiber, which can help you feel fuller for longer and prevent overeating.
Fourth, this salad is versatile and can be customized to your liking. You can add other vegetables, fruits, or nuts to your salad to make it even more nutritious and flavorful.
Finally, this salad is an excellent choice for meal prep. You can roast the fennel and prepare the other ingredients in advance, allowing you to have a healthy and delicious salad ready to go when you’re short on time.
In conclusion, cooking Roasted Fennel Salad makes sense when you are interested in fitness because it is a nutritious, delicious, and versatile way to incorporate more vegetables into your diet. It’s also an excellent choice for meal prep, and the roasted fennel adds a unique and satisfying flavor to the dish.
The natural sweetness of roasted fennel and red onion add subtle depth to this beautiful and delicious salad, while the addition of preserved lemon rind adds an unexpected pop of flavor to the dressing.
Tip: For best results, make the Lemon-Tahini Dressing in advance to give the flavors a chance to mingle. If you are short on time, the dressing can also be prepared while the vegetables are roasting.
Prep time: 15 minutes
Cook time: 30-35 minutes
- 3 T. tahini
- 3 T. hot water
- 3 T. fresh lemon juice
- 1 T. preserved lemon rind, rinsed and chopped
- 2 T. extra virgin olive oil
- 1 large clove garlic, peeled
- ¼ t. ground cumin
- Dash cayenne pepper
- Sea salt and black pepper, to taste
- 1 large fennel bulb
- 1 large red onion
- 2 T. extra virgin olive oil
- 2 T. balsamic vinegar
- Salt and black pepper, to taste
- 3 T. fresh thyme leaves
- 2 c. arugula, washed and patted dry
- 2 c. baby spinach, washed and patted dry
- 3 medium ripe figs, cut half, then sliced
- Prepare dressing by combining ingredients in a blender or food processor. Blend until smooth, scraping the sides with a spatula to ensure the tahini is thoroughly incorporated. Taste and adjust seasonings, as desired. Set aside.
- Preheat oven to 425°F degrees and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Remove the stems and bottom from the fennel bulb, then cut into ½” thick slices from top to bottom. Place slices in a large bowl and reserve the fronds for garnish, if desired. Set aside.
- Remove ends and outer skin of red onion. Cut in half from root to stem and then cut each half into ½” thick slices. Place half-round slices into bowl with fennel.
- Add olive oil and balsamic vinegar to bowl and season with salt and black pepper, to taste. Gently toss until the fennel and red onion is evenly coated.
- Transfer vegetables to prepared baking sheet and arrange in a single layer without overcrowding. Sprinkle with fresh thyme leaves and place in pre-heated oven. Roast for 30-35 minutes, turning once. Once vegetables are golden brown, remove from oven and set aside.
- Place arugula and spinach in a large bowl and add 3 tablespoons of lemon-tahini dressing and toss to combine. Arrange greens on serving platter and top with roasted fennel, red onion, and fresh fig slices. Garnish with fennel fronds, if desired.
- To serve, drizzle additional dressing on top, if desired, and pass the remaining amount for those who prefer more. Enjoy!