Fall is a great time of year to experiment with roasted veggies. The season brings so many “roast-able” options from Brussel sprouts, winter squash, cauliflower and sweet potato! Roasted vegetables are meal prep-friendly, the perfect side, or addition to a nutritious power bowl.
Before we get into how to add flavor to your roasted veggies, check out this tutorial on perfectly roasted sheet pan veggies and my fall produce guide.
To make the most basic roasted vegetables, a drizzle of avocado oil, sprinkle of salt and pepper always does the trick (and let’s the natural flavors shine).
But if you’re looking for a more flavor, I’ve got five ways to kick it up a notch!
Go sweet. A little bit of maple syrup or raw honey goes a long way in sweetening up your roasted veggies. Try a drizzle of maple syrup on Brussel sprouts for a caramelized coating or honey on carrots or sweet potatoes for a sweet and salty combo!
Spice it up. Some people aren’t a fan of mixing sweet with savory. Spices such as cumin, smoked paprika, turmeric, garlic powder and onion powder are a fantastic way to add additional layers of flavors (and a nutritional boost) to your roasted veggies. You could even make your own homemade taco seasoning for a fun Mexican twist.
Roast a lemon on the side. Whether I’m roasting veggies or salmon, I always throw a few pieces of lemon on my sheet pan. Roasting the lemon makes it extra juicy and caramelizes the edges for a delicious squeeze of flavor.
Garnish with fresh herbs or citrus zest. Fresh ingredients are a great way to add flavor after you pull your roasted veggies out of the oven. Sprinkle some chopped parsley, cilantro or lemon zest to lighten up the heartiness of the roasted veggie flavors.
Add a sauce. Sometimes, it’s all about the sauce. This could be a healthier store-bought dressing (I love Primal Kitchen and Tessemae’s brand) or a homemade version.
One of my favorite recipes is this Lemon Tahini Sauce:
- 1/4 cup tahini
- 1/4 cup water (or more for thinning)
- 1 garlic clove, minced or grated
- 1 lemon, zested and juiced
- 1/2 teaspoon salt
- optional: 1 Tablespoon maple syrup for a sweeter sauce!
Add all of the ingredients to a bowl and whisk to combine. Drizzle over veggies when serving or store in the refrigerator for up to four days!