I like to add roasted root vegetables and hearty vegetables to my salads. You can do this simply on a baking sheet by cutting up a variety of healthy foods like:
- broccoli
- cauliflower
- carrots
- beet roots
- parsnips
- rutabaga
- sweet potato
- potato
- Brussel sprouts
- celeriac (celery root)
- onions
These root and hearty vegetables are not only delicious but packed with nutrients. They provide fiber to support digestion, vitamins and minerals for immunity and energy, and antioxidants to fight inflammation. Roasting them enhances their natural flavors while keeping the nutrients intact.
The recipe is simple: preheat the oven to 400 degrees. Fill a baking tray with veggies, toss with olive oil, sea salt, pepper, and your herbs of choice. My favourites are thyme, garlic powder, onion powder, and paprika. Bake for 20-30 minutes and flip every 8 minutes or so.
Tip: Check your veggies halfway through to ensure even roasting and prevent burning, and experiment with different herbs and spices each time to discover your favorite flavor combinations.
Here is a link to some great salad dressings to top your tasty salads.
FAQs
Q. What vegetables are best for roasting in salads?
A. Root and hearty vegetables work best, such as carrots, sweet potatoes, beetroot, parsnips, potatoes, broccoli, cauliflower, Brussels sprouts, celeriac, and onions. They roast well and bring lots of flavor and nutrients to your salad.
Q. How long should I roast vegetables for salads?
A. Most vegetables roast perfectly at 400°F (200°C) for 20–30 minutes. Flip them every 8–10 minutes to ensure even cooking and avoid burning.
Q. Can I roast vegetables in advance for the week?
A. Yes! Roasting a large batch at the start of the week saves time. Store them in an airtight container in the fridge, and use them in salads, bowls, or as side dishes throughout the week.
Q. Can I roast vegetables without oil?
A. Yes, you can roast vegetables without oil by using parchment paper or a non-stick tray. The veggies will caramelize naturally, but using a little oil helps with flavor and crispiness.
Q. How can I make my roasted veggie salad more filling?
A. Add protein sources like grilled chicken, beans, or tofu. Sprinkle seeds, nuts, or a bit of cheese for extra texture and flavor. Pair it with a tasty dressing to make it complete and satisfying.
Q. Are roasted vegetables healthy for salads?
A. Absolutely! Roasting retains most of the nutrients while enhancing natural flavors. These veggies are rich in fiber, vitamins, minerals, and antioxidants, making your salad both nutritious and delicious.
