Why do I love roasting vegetables?
1. It makes the house smell awesome.
2. It brings out the best flavor of the vegetable-complicated and caramelized deliciousness!
3. It is a great way to use up produce that would otherwise go to waste.
4. My kids like the flavor of roasted vegetables and eat them up.
5. It is easy!
4 things you need for perfect roasted vegetables:
1. High heat. I find the best roasting temperature of most vegetables is 425 degrees.
2. Surface space – do not pile the veggies on. Spread them out evenly onto the pan giving each piece enough surface space to get all nice and brown and caramelized.
3. Vegetables cut in similar sizes. This helps them all cook at the same rate.
3. Oil, salt & pepper. Simple ingredients let the veggies themselves shine!
Oils I use:
1. Unrefined Coconut Oil ~ Refined has more health benefits, but unrefined is still plenty good for you and does not have the coconut flavor.
2. Olive Oil ~ This is a commonly used oil for roasted vegetables.
What you are looking & listening for:
Cooking times are going to vary with each vegetable. You are listening for a sizzle as the natural moisture is released from the veggies. You are looking for a nice browning effect on the bottom of the vegetables. Most vegetables are done when fork tender.
Here are some awesome sounding roasted vegetable recipes from my Vegetables Pinterest Board.
Keep in mind, simple salt, pepper and oil let the veggies shine, but for a little extra special something, try these recipes!
Roasted Parmeasean Green Beans
Butter & Brown Sugar Roasted Sweet Potatoes
Balsamic Roasted Brussel Sprouts
Honey Balsamic Carrots
Easy Roasted Tomatoes
Roasted Fall Vegetables with Lentils
Lemon Rosemary Roasted Asparagus
Parmesan Roasted Brussels, Butternut Squash & Kale
Roasted Broccoli-Pinner says “Best Broccoli of Your Life”
Asparagus: Leave whole; peel if necessary.
Bell peppers: If not roasting over an open flame, cut these into 1-inch chunks.
Broccoli: Cut into 1- to 1½-inch diameter individual florets, the tips of which get charred beautifully crisp. Peel, then halve or quarter thick stems (which are delicious!).
Brussels sprouts: Halve them.
Cauliflower: Treat like broccoli.
Corn: Cut into kernels; will cook very quickly and you may only want to brown one side.
Carrots: Cut a 1-inch chunk off the top end at a 45-degree angle. Roll the carrot a quarter turn and repeat. This weird oblique shape gives you lots of surface area to caramelize its abundant sugars. ½-inch coins or half-moons also work well.
Eggplant: Cut into 1½-inch chunks.
Fennel: Cut into 1-inch pieces.
Green / string beans: Really! They’re great. Just make sure they’re tender; old, tough ones get tougher in the oven. Leave whole, stems removed.
Onions: Cut into 1½-inch wedges, and break apart into individual layers.
Parsnips: Treat like carrots.
Radishes: Leave whole if small, about 1 inch in diameter; otherwise cut in 1-inch pieces.
Sweet potatoes: Cut into 1-inch pieces.
Tomatoes: Cut 1-inch-wide wedges or ½-inch slices. They won’t really brown well but can have a nice concentrated flavor.
Turnips: Cut into 1-inch chunks.
Zucchini / summer squash: Cut into 1-inch chunks, or oblique-cut like carrots.
Here’s more roasted goodness from past New Nostalgia Posts:
What about YOU?