Roasted Beets {Recipe}

This is a super simple recipe for roasted beets. This is the technique I use for almost all roasted veggies. Sesame oil is always optional but can be added for some extra depth. It really gives a nice smoky flavor if you use toasted sesame oil.

Simple Roasted Veggies: Beets

Ingredients

  • 4 large beets
  • 1/4 cup olive oil
  • 1 tablespoon sesame oil
  • salt & pepper (1/2 teaspoon salt, pepper to taste?)
  • 1 tablespoon sesame seeds
  • 2 teaspoons dried basil OR a handfull of fresh basil

Directions

  1. Preheat oven to 400F.
  2. Mix together the olive oil, (optional) sesame oil, salt and pepper, and sesame seeds.
  3. Chop the beets in approximately 1-inch cubes and toss them in the olive oil mixture.
  4. Bake on an oiled baking sheet (I like to use foil for easy cleanup) for 35 minutes or until tender.

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Roasted Sesame Eggplant {Recipe}

I made this a few weeks ago, but it was very delicious and it’s worthy of a post. Farmers’ markets have started┬áto have some really delicious eggplant. It’s a summer / early fall vegetable.

Roasted Sesame Eggplant

Ingredients

  • Eggplant
  • Sesame Oil
  • Salt & Pepper
  • Ground black sesame or regular sesame (optional)

Directions

  1. Preheat the oven to 400F.
  2. Cut the eggplants in half, and then in 2-3 inch pieces.
  3. Place the eggplants facing up on a greased baking tin. Drizzle with sesame oil. Sprinkle with salt and pepper and sesame (optional).
  4. Bake for 25-30 minutes. They should be starting to get a little bit mushy so they will be really flavorful.

Inspiration for this recipe came from {HERE}.

Great served as a side or for snacking.

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