To save time and money in the kitchen dry roasting veggies are a great way to add variety to your meal side dishes when you're bored with opening cans of beans and/or corn. Plus they are so flavorful and inexpensive when done this way and they add nutrition and health to a tight budget.
There are so many fabulous uses for dry roasted veggies:
A quick and easy side dish: Saute a bit of garlic and onions and olive oil and toss in the veggies and cook till heated through.
A cold salad: Add to lettuce, toss with dressing. Also good served by themselves cold and tossed with a vinaigrette.
A main dish: Reheat and toss with hot noodles and some protein (diced chicken, steak, salmon).
A base for a hash: I like to dice them a bit more and reheat and serve with over easy eggs and shredded swiss cheese. It's like a breakfast hash with a bit more flavor.
I don't use oil or any seasonings when I roast these, because I add that when I reheat them for dinner time. Dry roasting the veggies cuts about 20 min out of my meal prep in the evenings and they store well in the fridge all week.
Here's how I do it:
Heat the oven to 450.
Now gather whatever veggies you want to roast. The hard veggies (carrots, broccoli, califlower, brussels sprouts) will have to go in the oven first. So rinse those, dry as well as you can and chop them up in to bite sized pieces.
To chop the carrots I slice them in half first....
Then line them up to dice
I cut these baby carrots into about 3 pieces.
Toss them onto your cookie sheet and slice the brussels sprouts in half (because you should try them, they are SO MUCH BETTER roasted than how you probably had them as a kid as slimy-boiled cabbage balls).
With the broccoli, I rinse the heads and shake dry. I only cut off the thickest bottom part and compost that. The rest of the broccoli I slice into florets and dice the stem about the same size as the carrots.
The califlower should be about the same size as the broccoli. First I cut off the leaf stalks.
Then cut off the stem.
Then cut off each floret bunch.
and cut that into florets the same size as the broccoli.
Add those to the pan with the other veggies.
Toss them all around and sprinkle on some seasonings if you want. (I usually just do a sprinkle of salt, because the flavoring part comes when I reheat them for meals.
Roast for about 10-12 minutes, depending on how soft you like your veggies.
If you are adding soft summer veggies (asparagus, zucchini, summer squash, cabbage, snow peas, or mushrooms), roast the hard veggies for about 6-8 minutes, pull them out, add the soft veggies and return for another 6-8 min.