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Oven Roasted Vegetables

Roasted Green Beans

Roasted green beans are sweet and crunchy and make an excellent side dish for a light summer supper. 

Preheat the oven to 400° F. Wash one pound of tender green beans and pat dry with paper towels. Snip off ends but leave the beans whole. Place green beans on a foil-lined baking sheet. Drizzle 1 tablespoon of canola or olive oil over green beans and toss to coat. Sprinkle with ¼ teaspoon of salt and ground black pepper as desired. Bake on the middle oven rack for 10-15 minutes or until the beans begin to turn brown and shrink. Remove from the oven and serve immediately.

Roasted Okra

12 3-inch okra pods per serving (if serving 4 people, you’ll need about 48 pods)
Olive oil spray

Preheat oven to 375 degrees F. Wash and dry okra. Do not cut off ends. Place on a cookie sheet prepared with olive oil spray. Spray okra lightly with olive oil. Bake 15 to 20 minutes, or until the pods start to brown. The okra gets crispier the longer you cook it. Be careful not to burn the okra. You can also roast okra on the grill. Allow 12 pods per serving. Recipe from the Produce Lady

Oven-Roasted Root Vegetables

2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 carrots, cut into 1-inch slices
1 medium parsnip, peeled and cut into 1-inch pieces
1 medium red onion, cut into 6 wedges
1 Tablespoon olive oil
3 cloves garlic, minced
1 teaspoon dried mixed herbs (marjoram, thyme, rosemary and/or oregano) crushed 1/8 teaspoon black pepper

Preheat oven to 425°F. Combine vegetables on a large bowl; combine the oil and seasonings in a small bowl. Pour the mixture over vegetables; toss to coat. Pour in a single layer onto a baking sheet and bake for 35-40 minutes. Yield: 4 servings Source:  West Virginia Extension