Roasted veggies are becoming my favorite side dish.

epcotisbest

These are potatoes, broccoli and onion drizzled with olive oil and sprinkled with garlic powder, paprika and red pepper flakes. I toss it together and put it in the oven for about 20 minutes at 400, then take it out, stir the veggies and add the onions to one side then back in the oven for another 10 minutes. That way the onions don't burn and are sorta separate from the others as my wife does not like the onion.
To go with the veggies are some chicken thighs cooked indirect at 350 to internal of 170 dusted with some Weber Salt-free seasoning and some Weber Kickin' Chicken seasoning too. Had them both so why not use both?
Very tasty meal and easy to prepare.

bgebrent

This just made me really hungry.  Looks delicious brother!

YEMTrey

That looks fantastic!  I could go for this meal several times a week.

epcotisbest

bgebrent said:

This just made me really hungry.  Looks delicious brother!

Thank you. I always appreciate the positive feedback.

epcotisbest

YEMTrey said:

That looks fantastic!  I could go for this meal several times a week.

Thank you. Yeah, it was pretty darn good.

Carolina Q

Sometimes I will do that... without the protein. Every bit as good.

StillH2OEgger

That really looks good. Nice work.

bluebird66

Love the vegetables!

piney

Those look great! I love veggies and now I'm going to have to start eating more. My AIC is creeping up and Dr said cut sugar/carbs. I can do this and sub potatoes with something else... maybe sweet potatoes 

saluki2007

I love doing veggies on the egg.  Do the chicken on a raised grid and put your pan of veggies under it to catch those good drippings. 

JT272929

I've been using roasted vegetables as part of my meal prep the last 4 weeks. I'm doing Sweet Potatoes and Carrots for about 45-50 min at 425, then Zucchini, Yellow Squash, Poblanos, Green Pepper, and Red Pepper for about 25 min. Love it!

JohnnyTarheel

Great veggies make any meal good!!  I like your combination!!

epcotisbest

saluki2007 said:

I love doing veggies on the egg.  Do the chicken on a raised grid and put your pan of veggies under it to catch those good drippings. 

I have done it that way before, but I prefer the veggies to get a little crispy. When done in the drip tray they seemed a little soggy to me. Done in the oven with a light coating of olive oil crisps up the potatoes and broccoli nicely. Either way is good though.

Sweet100s

Hey Epcot, 

If you are going on a Veggie binge, next try:

Zucchini + Onions + Eggplant + with this greek seasoning
http://allrecipes.com/recipe/231228/greek-seasoning-blend/
egg'd on 400-ish.

Last time I made that + Leg of Lamb, the veggies were almost gone before I could slice the lamb! 

all above + Cedars Tzatziki is an awesome meal
https://www.cedarsfoods.com/cucumber-garlic-tzatziki

Cashfan

That's a good looking cook. I'm going to roast some veggies this weekend. I have been sautéing them, need to change it up.

Need more ideas on seasoning though.

Is this your preferred seasoning?

saluki2007

epcotisbest said:

saluki2007 said:

I love doing veggies on the egg.  Do the chicken on a raised grid and put your pan of veggies under it to catch those good drippings. 

I have done it that way before, but I prefer the veggies to get a little crispy. When done in the drip tray they seemed a little soggy to me. Done in the oven with a light coating of olive oil crisps up the potatoes and broccoli nicely. Either way is good though.

I understand.  Have you ever tried using something like this?  Helps let the moisture escape and the veggies crisp up.

Webass

This is the way we do our veggies, in a grill basket.  Tossed in EVOO and Nasture's Seasons. Raised direct in the 375-400 range, continuously tossing, and a splash of sesame oil and/or Szechuan sauce at the end.  Level of crispness depends on how long you cook them.  We like them with a little crunch. Great flavor! 

We do them as a side or over a big baked potato with leftover pulled pork/brisket/chicken breasts, jack cheese, BBQ sauce, etc.     

epcotisbest

Cashfan said:

That's a good looking cook. I'm going to roast some veggies this weekend. I have been sautéing them, need to change it up.

Need more ideas on seasoning though.

Is this your preferred seasoning?

Don't really have a preferred seasoning. I just sprinkle on whatever is handy. I have used just salt and pepper and the veggies taste fine too. Trying different seasoning combinations is fun, and so far I have not messed them up too bad.

epcotisbest

saluki2007 said:

epcotisbest said:

saluki2007 said:

I love doing veggies on the egg.  Do the chicken on a raised grid and put your pan of veggies under it to catch those good drippings. 

I have done it that way before, but I prefer the veggies to get a little crispy. When done in the drip tray they seemed a little soggy to me. Done in the oven with a light coating of olive oil crisps up the potatoes and broccoli nicely. Either way is good though.

I understand.  Have you ever tried using something like this?  Helps let the moisture escape and the veggies crisp up.

Good idea using the grill pan with holes. I have something similar to that. I'll have to give it a try.
I did some thighs and sprouts directly in the pan awhile back, just put the thighs right in the pan over the sprouts. Turned out pretty good and the best part was no clean up, but the sprouts were soggy.

Cookbook_Chip

Been roasting veg for years now. Good carbs like carrots, parsnips, sweet taters. Onions, peppers, mushrooms added sometimes. Try Dizzy Pig Curry-ish on them, wow!  Yours look delish!

GATraveller

We love roasting veggies. Asparagus, kale, brussel sprouts, beets. Just know you'll get a better roast if you don't crowd the pan. It'll steam instead when overcrowded. Qnami makes a great veggie rub when roasting as well. 

thetrim

Go asparagus!

epcotisbest

GATraveller said:

We love roasting veggies. Asparagus, kale, brussel sprouts, beets. Just know you'll get a better roast if you don't crowd the pan. It'll steam instead when overcrowded. Qnami makes a great veggie rub when roasting as well. 

Thanks for the tip. I'll try not crowding so much in the pan next time.

Eggcelsior

I have an older version of this(more of a basket) with a lid. It works quite well. Found it at the Williams Sonoma Outlet for cheap.



EDIT: Here is the one I have. 

epcotisbest

Thanks. That looks like an interesting and useful grill pan or basket.