Oven roasted veggies are so easy to make and taste so much better than steamed veggies! Once you stick them in the oven for 30-45 minutes, they do not require any attention, and they taste sweeter, nuttier, crisper and yummier than steamed veggies.
I love roasting an assortment of vegetables on the weekend in my large roasting pan, and using them through the week in sandwiches, pastas, or just by themselves as a side-dish, topped with seasonings and sauces.
I cut fresh cauliflower, peppers, broccoli, onion, carrots, etc into big pieces and spread them on a roasting pan (covered with aluminum foil to make clean-up easy!), drizzle them with a few tablespoons of olive oil, leave them in the oven at 400 F for 45 minutes while I get other things done around the house, and voila! They cook themselves! I sometimes also add extra-firm tofu chunks, they crisp up well along with the veggies.
My favorite sauce is a combination of peanut butter, orange/lemon juice, soy-sauce, fresh/dried ginger and/or garlic, dash of Sriracha hot sauce, and honey. Mix and keep in the fridge for a week. Tastes yummy with the caramelized roasted veggies – sweet, tangy, spicy and salty!