During the summer it’s more enjoyable to snack and crisp, raw, and chilled vegetables. With the brisk autumn air around us, it’s time to enjoy roasted vegetables! Have you ever roasted vegetables before? If not, don’t feel overwhelmed by the process. Once you learn to roast vegetables once, you’ll have the skill and knowledge to do it for a lifetime.
Roasting vs. Steaming
Roasting vegetables brings out a stronger and more enjoyable flavor profile than simply steaming vegetables. With oven roasting, you can add healthy oils and delicious seasonings to enhance the taste of your vegetables and all the flavors will work together to create a delicious side dish.
What Vegetables Can Be Roasted
If you’re thinking of a vegetable, it can probably be roasted. Even tomatoes can be roasted. We suggest that you try roasting any kind of vegetable that you enjoy eating. You may come to find you don’t enjoy that vegetable roasted, but it never hurts to try!
Most commonly, people choose to roast vegetables that are of the root variety, like white potatoes, parsnips, carrots, and sweet potatoes. These make for a hearty and flavorful vegetable combination. Roasting broccoli, cauliflower, brussel sprouts, butternut squash, zucchini, onions, peppers, and cabbage are all great choices, too.
How to Roast
Step 1) Chop your vegetables into regular bite sized pieces and keep the different vegetables separated.
Step 2) Toss each vegetable type with a mild olive oil, coconut oil, or avocado oil. Make sure each piece is coated in the oil. Be generous with the oil; it’s better to have too much than too little.
Step 3) Season the vegetables. After the pieces have been coated in oil, it’s time to add your favorite seasonings. For starters, we recommend salt and a pepper. Rosemary seasoning adds something unique to the flavor, if you’re looking for a place to start. Be generous with the seasonings, but don’t use them excessive.
Step 4) Set the oven temp to 425ºF.
Step 5) Pair vegetables with similar consistencies. Because different vegetables have different roasting times, it’s important to pair similar ones together. Cauliflower, onions, and broccoli would go together, butternut squash and potatoes would go together.
Step 6) Spread the vegetable pairs on the tray, leaving a little space between the vegetables so that they will cook evenly. You don’t want layers of vegetables; make sure each individual vegetable is touching the tray.
Step 7) Cook vegetables for their suggested time below. Once the vegetables are crisp, tender, and bright color, they’re ready to remove from the oven!
- Root Vegetables (beets, potatoes, carrots): 30 - 45 minutes
- Squash: 20 - 40 minutes, depending on how on how small the piece is
- Cruciferous Vegetables (broccoli, cauliflower, Brussels sprouts): 15 - 25 minutes
- Softer Vegetables: (zucchini, bell peppers): 10 - 20 minutes
- Tomatoes: 15 - 20 minutes
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