Need some meals that are sure to impress? Let’s talk about how roasting veggies should be at the top of your list.

We all know we should be eating more veggies, but eating the same ones week after week can get boring. There are so many variations of vegetables at the grocery store, but you need to know how to prepare them, so they're crowd-pleasers for you and your family. Roasting your vegetables or slow-cooker meals is one of the easiest and most foolproof cooking methods.

Here are 6 of the best veggies to roast and how to prepare them to taste delicious every time.

Potatoes

Nothing beats roasted potatoes. They make an easy yet delicious side dish that everyone loves. The key to roasted potatoes is to keep the outside crispy and the inside soft. Use waxy potatoes, such as red potatoes, and keep the skin on. All you need is some olive oil, salt, and pepper. Garlic and herbs, such as rosemary or parsley, also pair well for some extra flavor. Roast them at 425° Fahrenheit and check on them after about 25 minutes— the timing will depend on the size of your potatoes.

Bell Peppers

Roasted bell peppers are full of flavor, and they taste just like they came off the barbeque if you make them correctly. Roast your bell peppers on high heat— approximately 450° Fahrenheit. They take about 25 minutes to get perfectly charred on the outside and soft on the inside. All you need is some olive oil, but feel free to get creative with adding in any spices you would like.

Eggplant

Eggplant has a unique texture when roasted— it becomes smooth, creamy, and melts in your mouth. To achieve this texture, you will need to add quite a generous portion of olive oil. Keep the skin on as this gives the eggplant some texture and lots of nutrients. Roast at 425° Fahrenheit until they are brown and soft. Then enjoy!

Broccoli

Most cruciferous vegetables, such as broccoli and cauliflower, are delicious when roasted. Broccoli florets become crispy yet soft when you drizzle with olive oil and then roast them at a high temperature, such as 450° Fahrenheit. Add some garlic and pepper, and it will be unbelievable that this healthy vegetable can taste so good.

Butternut Squash

If you're tired of making potatoes all the time, butternut squash is another excellent source of carbohydrates for your next meal. They are sweet and full of nutrients. Cut your butternut squash into cubes, coat with olive oil, add your spices, and roast at 425° Fahrenheit until you can easily pierce it with a fork. Coat your butternut squash with cinnamon and a dash of brown sugar for a sweet and cozy dish.

Kale

Kale is the epitome of healthy superfoods. Raw kale is tough and fibrous, giving it a very "green" flavor that many people don't like. On the other hand, roasted kale tastes like crispy, light chips and makes a delicious snack or side dish. All you need is some olive oil and sea salt. Make sure you remove the thick stems and only roast the leaves. Roast at a high temperature, such as 425° Fahrenheit, for about 10 minutes until the kale is crispy but not burnt.

Whether it’s a warm summer day or a cool winter evening, roasted and slow cooker meals are my favorite way to cook. It’s a simple and hassle-free way to get roasted veggies that taste great. Plus, it makes the house smell amazing.

If you are looking for a super easy recipe to make with your roasted veggies, check out this slow-cooker roast beef and potatoes. It is one of those meals that is so simple and pleases everyone.

Here is the recipe:

Slow-Cooker Roast Beef and Potatoes Recipe

Serves 6

Ingredients

2 onions, sliced (do this and go to step 1 before preparing the rest of the ingredients)
4 lb beef roast1 lb potatoes, peeled & chopped1 lb carrots, peeled & sliced2 celery sticks, sliced2 dashes dried thyme or sage or parsley2 cloves garlic crushed2 dashes salt & pepper

Directions

Place a layer of sliced onion at the bottom of the slow cooker. Put the lid on and turn up to high; this will start caramelizing the onions while you wash and slice the rest of the ingredients.
When all ingredients are ready, take off the slow cooker lid and add meat and the prepared vegetables, garlic, herbs, and spices.
Cook on high for 3 - 5 hrs, or on low for 6 - 8hrs, or until done.

Serve & enjoy!

Tip: You can substitute different vegetables if you like. For example, you can use sweet potatoes in place of the regular potatoes; or parsnips instead of carrots.

Let me know in the comment section below what are your favorite veggies to roast and your best slow-cooker meal.

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Here are a few of my favorite things inside: