How to Roast MOST Vegetables - Roastingvegetables is a delicious and simple way to enhance their flavor and texture.Here's a general guide on how to roast most vegetables.
Course Side Dish
Cuisine Mediterranean
Keyword Roasted Vegetable, Vegetables
Calories
Equipment
1 Baking Sheet
1 Bowl or Plastic Bag
Ingredients
1-2lbsVegetables of your choice (common choices include carrots,broccoli, cauliflower, bell peppers, zucchini, potatoes, sweet potatoes, Brussels sprouts, and butternut squash)
2-3tbspOlive oil or another cooking oil of your choice
Salt and pepper
Optional seasonings: garlic powder, onion powder, paprika,rosemary, thyme, Parmesan cheese, balsamic vinegar, or lemon juice
Instructions
Preheat your oven: Preheat your oven to 400°F (200°C). A hot oven helps to create anice roasted exterior while keeping the inside tender.
Prepare the vegetables: -Wash and peel (ifnecessary) the vegetables. Cut them into even-sized pieces for even cooking. Smaller pieces will cook faster, so adjust the size accordingly. -You can leavesome vegetables whole, like cherry tomatoes or small peppers.
Season the vegetables:- Place the prepared vegetables in a large mixing bowl, or plastic bag.- Drizzle with olive oil to coat them evenly. A couple of tablespoons of oil should be enough,but it depends on the quantity of vegetables. - Season with saltand pepper to taste. - Add anyadditional seasonings you prefer. Be creative, but don't overwhelm the naturalflavors of the vegetables.
Toss and coat:- Toss thevegetables in the bowl to ensure they are evenly coated with the oil andseasonings.
Arrange on a baking sheet:- Spread theseasoned vegetables out in a single layer on a baking sheet. You can line thesheet with parchment paper or a silicone baking mat for easy cleanup.
Roasting:- Place the bakingsheet in the preheated oven and roast the vegetables for about 20-30 minutes,depending on the type and size of the vegetables. Check and stir the vegetablesevery 10-15 minutes to ensure even cooking.- They are donewhen they are tender and have a nice, golden-brown color. You can adjust thecooking time to your preferred level of doneness.
Serve:- Once thevegetables are roasted to your liking, remove them from the oven and serve hot.
Notes
Roasted vegetables make a great side dish, salad addition, or even a filling for sandwiches or wraps. Feel free to experiment with different vegetables and seasonings to find your favorite combinations.