This easy yet impressive cooking method will feed a crowd or just a couple.
You don’t have to stick to just one, either.
you’re able to roast a mix of all your favorite veggies in one go.
Credit:BHG / Cara Cormack
Before you preheat your oven, choose good veggies to roast for the best and most delicious results.
Vegetablessuch as potatoes, carrots, beets,onions, winter squash, and other heartyroot vegetableswork well.
Tender vegetables, such as asparagus and mushrooms, also transform in the oven’s heat.
Credit:BHG / Cara Cormack
For all of our veggies, we keep the oven at 450F.
If theoven temperatureis too low, the vegetables will overcook before achieving the desired browning.
To keep cleanup to a minimum, line the pan with foil.
Place the vegetables that take the longest to cook in the pan.
Don’t crowd the vegetables, or they’ll steam instead of roast.
In a small bowl, combineolive oilwith lemon juice, salt, and ground black pepper.
Drizzle the seasoned oil over the vegetables in the pan, tossing lightly to coat all of the vegetables.
A basting brush also works to coat the vegetables with the oil.
Roast longer-cooking vegetables, uncovered, about 30 minutes, stirring once.
Remove the pan from the oven andadd the vegetableswith shorter cooking times.
Toss to combine, then return to the oven.
The timings here are approximate and will depend on thevegetables you choose.
Use this as a guide for how to prep and how long to roast different vegetables.
see to it you thoroughlywash your veggies.
Asparagus
Break off woody bases whereasparagus spearssnap easily.
Leave spears whole or cut into 1-inch pieces.
Roast at 450F for 10 to 15 minutes.
Baby Leeks
Trim and halvebaby leekslengthwise.
Rinse well and pat dry with paper towels orclean dish towel.
Roast at 450F for 10 to 15 minutes.
Beets, Baby or Regular
Scrub and peel beets with a peeler.
Trim off stem and root ends.
If desired, halve or quarterbaby beets.
Cut regular beets into 1-inch pieces.
For small peppers, if desired, roast whole, then remove stems and seeds.
Roast at 450F for 10 to 15 minutes.
Roast at 450F for 30 to 40 minutes.
Carrots, Baby or Regular
Trim and peel or scrubbaby carrotsor regular carrots.
Cut regular carrots into bite-size pieces or thin strips.
Roast at 450F for 40 to 45 minutes (thin strips may cook faster).
Cauliflower
Wash and remove cauliflower leaves and woody stem.Break into florets.
Roast at 450F for 10 to 15 minutes.
Fennel
Trim stalks and cut a thin slicefrom the bottom of the bulb.
Cut the bulb into thin wedges.
Roast at 450F for 30 to 40 minutes.
Onions
Remove papery outer layer.
Cut into thin wedges.
Roast at 450F for 30 to 45 minutes.
Parsnips
Trim and peel parsnips.Cut into bite-size pieces or thin strips.
Roast at 450F for 40 to 45 minutes (thin strips may cook faster).
Potatoes, New or Regular
Whole tiny potatoes, quartered, work exceptionally well for roasting.
Forlarger potatoes, cut them into bite-size pieces.
Peeling is unnecessary but scrub well with a vegetable brush before use.
Roast at 450F for 40 to 45 minutes.
Roma Tomatoes
Wash and halve lengthwise.
Roast at 450F for 20 to 30 minutes.
Small Eggplant
Peel if desired.
Quarter lengthwise and cut into 12-inch-thick slices.
Roast at 450F for 10 to 15 minutes.
Sweet Potatoes
Scrub and peel.
Cut into bite-size pieces.Roast at 450Ffor 40 to 45 minutes.
For larger squash, cut into bite-size pieces or slices.
Roast at 450F for 10 to 15 minutes.
It yields 13 cups of roasted vegetable deliciousness, so you’ll have plenty of leftovers for the week!
Eating on aMediterranean diet?
Or try them out in anItalian roasted chicken and vegetable saladfor dinner.
Now that you know how to roast vegetables, here are some suggestions for using them in recipes:
