By now, you probably know that roasted vegetables are a staple in the kitchen.
This steamer recipe from Martha Stewart is one of the best recipes to make when it comes to using the versatile ingredient.
If you want to go even more adventurous, try this roast chicken, or a salad made from roasted veggies, roasted potatoes or zucchini.
If there’s a dish you want that you’ve never had before, this is it.
The best part is that you can easily swap the ingredients if you’re feeling adventurous.
Here’s how to make this roast vegetable steamed vegetables recipe.
The Best Roasted Veggies for Roasting and Grilling This roast vegetable recipe uses two kinds of vegetables to make it even more delicious.
The roasted vegetables include carrots, cauliflower, broccoli, green beans, and cauliflower.
Roasted vegetables can be used as a side dish, or you can cook them as a main dish.
In the recipe below, we roast cauliflower and turn it into a sauce with a little lemon juice and garlic powder.
The carrots add crunch and are also great for adding flavor.
Roasting vegetables also creates a delicious brown gravy, which makes for a great side dish.
A small amount of garlic powder will help the vegetables keep their flavor.
You can also add some fresh basil to this recipe for extra flavor.
Enjoy this roasted vegetables recipe on the stove top, or on the grill.
You might be tempted to make an entire meal out of this roast vegetables, but I’m sure you’ll enjoy the whole meal.
This roast vegetables recipe is great for all kinds of tastes and occasions.
It’s a great option for Thanksgiving, a holiday dinner, or just a healthy side dish when you don’t have a grill or oven.
Ingredients 1 pound carrots, peeled and cut into large pieces 3 cloves garlic, minced 1 cup green beans 1 cup cauliflower florets 1 cup broccoli florests 1 cup zucchinis 1 tablespoon lemon juice 2 teaspoons olive oil 1 teaspoon dried thyme 3 tablespoons dried oregano 1 tablespoon parsley 1/4 teaspoon dried basil 1/2 teaspoon black pepper 1/8 teaspoon salt 1 teaspoon freshly ground black pepper Instructions Cut the carrots into large chunks and grate them.
Wash and peel the green beans and cut them into smaller pieces.
Wash the cauliflower until the outer edges are crisp and soft.
Place the floreths, broccoli and zucchi into a food processor and process until they’re finely chopped.
Remove the vegetables from the food processor.
Add the lemon juice, olive oil, garlic powder, and thyme and process a few times.
Add all of the vegetables to a medium saucepan.
Bring to a boil over high heat and reduce the heat to low.
Cook until vegetables are tender, about 8 minutes.
Remove from the heat.
Add garlic and cook until fragrant, about 10 minutes.
Add zucchinas and cook for a few minutes, stirring occasionally.
Serve with salad, bread or pasta.
Notes Recipe from Martha the Baker.