Roasting transforms vegetables into crisp and juicy deliciousness…
That’s why it’s one of my favorite ways to prepare them!
Just chop, toss in oil, and place in a hot oven. And voila, you have the perfect accompaniment to any fall or winter meal.
My favorite of all oven-roasted vegetables (or fruit, if we’re being technical) is roasted tomatoes. Roasting brings out all their yummy sweetness.
And in my opinion, even certain vegetables that I don’t particularly enjoy when raw or steamed (such as cauliflower), taste wonderful when roasted.
So, What’s My Method?
It’s one simple formula that works for most veggies!
- Chop into 1-inch pieces.
- Toss in oil (about 2 to 3 tablespoons per pound of vegetables — olive, sunflower, palm, or coconut oil all work) and desired seasonings.
- Spread vegetables in an even layer on a roasting pan or rimmed cookie sheet.
- Place in hot oven (about 450 degrees Fahrenheit) for about 20 to 25 minutes.
- Toss veggies once or twice during roasting, and rotate pan to help them cook evenly.
And that’s it! Make sure not to overcrowd your pan, since this will prevent the vegetables from browning properly. Also, to create less dirty dishes, skip the bowl and toss the veggies in oil directly on the pan.
Below I’ve included specific instructions for roasting single vegetables. Most are roasted at 450 degrees — so many can be roasted together. It’s also possible to tuck veggies into the oven with other dishes at lower temperatures. Just roast for longer!
A Simple Guide To Oven-Roasted Vegetables
Trim off stems and roots. Lay out a piece of foil and then a piece of parchment paper over the top. Drizzle beets with olive oil and lay beets on top of the parchment paper. Fold up foil and parchment paper around the beets.
Roast in oven at 450 degrees Fahrenheit for about 1 hour (or until beets are soft enough to be pierced with a knife). Leave to cool slightly, then use an old hand towel (it will stain) or paper towel to rub off the skins.
Broccoli (Or Cauliflower)
Roast at 450 degrees Fahrenheit for about 25 minutes, or until tender and browned.
Follow the same directions as for broccoli.
Preheat oven to 350 degrees Fahrenheit. Place corn directly on the oven rack, with husks still intact. Roast for about 30 minutes, or until corn is soft.
Remove corn from the oven. Allow to cool briefly before peeling down the husks, drizzling with butter, and eating. (This method is great for cooking a bunch of corn at once.)
Roast at 450 degrees Fahrenheit for about 20 to 25 minutes, until mushrooms are golden brown (they will be slightly shriveled, but will still taste wonderful!).
Use small tomatoes or cut larger ones in half. Toss in oil, salt, and pepper. Spread evenly oven a rimmed baking sheet or casserole dish. Sprinkle with rosemary and place a few pieces of garlic among the tomatoes.
Roast at 400 degrees Fahrenheit for about 30 minutes. (See how I like to eat my roasted tomatoes here!)
I often cook bacon in the oven. When finished, it’s easy to remove bacon from the pan, then toss vegetables (like broccoli or cauliflower) in the bacon grease. Place pan back in the oven and roast as directed above.
Sprinkle feta cheese over freshly roasted vegetables to add a delicious flavor — and create a sophisticated side dish!
Mix it up a little by adding a couple splashes of balsamic vinegar to your veggies along with oil and seasonings. It will give your dish a lovely tanginess.
Include a few cloves of garlic with any roasted vegetable to add extra flavor. Once roasted, spread the garlic on some crusty bread for a delicious treat.
Do you enjoy oven-roasted vegetables? What are some of your favorites? Do you have any variations to add?
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