How to sneak some nutritious greens into your meals and enjoy doing so? Well, I’ve got just the dish for you. These roasted super greens are packed with caramelised deliciousness and so easy for a healthy side dish any night of the week. Especially since everything you need is probably readily on hand in your kitchen; extra virgin olive oil, salt, cracked black pepper and lemon. But, of course, on The Vegetarian Lab, we love experimenting and taking good dishes to the next level. So, to make our roasted super greens extra special, we’ll be adding parmesan, pine nuts and cranberries.
The super greens I’ve chosen for today’s recipe are Brussels sprouts, zucchini and broccoli. However, this recipe works with other green vegetables such as asparagus and green beans. There are a few very important tips when roasting perfectly caramelised vegetables. Drying your vegetables after washing is so crucial here. This is to ensure that the vegetables crisp and roast nicely instead of steaming. Next, remember to check on the vegetables and tailor the cooking time accordingly. You want vegetables that are just charred not burnt.
I realise our photo above has a slightly unproportional amount of roasted super greens but, they are just so good. It’s hard to resist. When you’ve mastered our roasted super greens, you’ll be serving them in every way possible. Here’s an example of how these roasted super greens work beautifully if you’re wanting a main course instead. Just toss them into pasta.