Earlier this fall I shared this delicious beet salad recipe, touting the tasty advantages of roasting vegetables.
Roasting is such an easy cooking method but one that many people shy away from and one I get questions about on a regular basis. With the right temperature and technique, roasted vegetables will transform any raw vegetable into a mouthwatering delicacy – perfectly tender with a sweet, caramelized interior and crunchy, salty, slightly charred exterior.
Don’t let this season’s abundance of root vegetables and squashes pass you by. Follow my simple instructions for roasting any vegetable, then prepare your taste-buds to be amazed!
Start by preheating your oven to 425 degrees Fahrenheit. I’ve played around with various oven cooking temperatures – 425 in my convection oven is hot enough to brown the outside of the vegetables, while keeping moisture in. I’ve found that cooking at lower temperatures for a longer time does not give the veggies a nice crust and dries them out. For super-easy clean up and to prevent sticking, line a baking sheet with aluminium foil. Spray the foil with cooking spray.
Cut your vegetables roughly the same size and spread them out evenly on the tray. Vegetables that cook at different rates (like tomatoes and squash) should be roasted on separate trays. Similar veggies with the same cooking times (like my carrots, beets, and potatoes shown here) can be roasted together on the same tray.
Besides the vegetables, the trick to roasting requires just a few simple ingredients – oil, a few cracks of fresh salt, and pepper. Liberally coat your veggies with your favorite oil (I like a high-quality olive oil that stands up to high heat), salt, and pepper. In the fall, I always sprinkle some freshly grated nutmeg on my veggies as well. Toss with a large serving spoon or your hands to evenly distribute the oil and seasonings.
Hearty root vegetables like this take about 25-30 minutes. Cooking times will be dependent on your specific oven, how small you cut your vegetables and the makeup of each vegetable. (Soft vegetables like broccoli, peppers, and tomatoes will take less time than root vegetables and squashes. Gently toss your veggies about halfway through the cooking time for even roasting.
And there you have it! A no-fuss, one-pan cooking technique that will take your everyday vegetable side dish from bland to bring on some more! Roasted vegetables are delicious on their own or pair with your favorite roasted or grilled protein. You can beef up the nutritional quotient even more by making this a main meal salad by