How to Roast Vegetables
Looking for a tasty and easy way to add vegetables to your dinner plate? Try roasting. This is an easy, fail-proof method to cook vegetables for any occasion. Roasting veggies is especially perfect in the fall when squash, potatoes and root vegetables are available in abundance.
You can pretty much roast any vegetable. The difference only lies in the timing of how long each veggie takes to cook. Hard vegetables such as potatoes and beets take longer than softer vegetables such as bell peppers or zucchini. For timing, you can roast vegetables separately based on how long they take and add them together when you’re ready to serve them. Or, you can start with roasting the hard veggies first and then add in the softer vegetables later on. You can also pair vegetables together, for instance cook potatoes and beets together, asparagus and bell peppers, or cauliflower and broccoli. Or, just throw everything in together and see how it turns out. The best thing is that roasting veggies is a great way to clean out your fridge. Most vegetables taste great when roasted.
For flavor, spice things up any which way you like, but we think olive oil and salt do the trick just fine. If you want to just spice things up a bit, use garlic salt instead of salt or a garlic salt, herb mix.
Turn oven to 425-degrees Fahrenheit (anywhere between 400 and 425 degrees works well).
- Approximately 1/4 cup olive oil (4 tablespoons)
- Salt or seasonings of choice
- 1-2 pounds veggies of choice
To roast, here are some suggestions:
- Bell peppers
- Brussels sprouts
- Squash (we recommend delicata or acorn squash, which do not need to be peeled when roasted)
- Sweet potatoes
Chop vegetables into bite-sized pieces. Potatoes can be quartered, Brussels sprouts left whole or cut in half. There is no need to peel potatoes before roasting. Likewise, delicata and acorn squash can be roasted and eaten with the skin left on. Leave vegetables in big chunks or break them down into smaller florets and pieces. Place them in a bowl and douse with olive oil. Make sure the vegetables are covered in oil but not overly soaked. Sprinkle with salt and your choice of seasonings.
Spread vegetables out in a baking dish or sheet. Be sure to spread them out so that they roast. If you pack them in too tight they will steam instead of roasting.
General cooking times: Use these estimates for cooking and then if the veggies aren’t cooked within this timeframe, keep cooking them at 5 minute increments until they are tender when poked with a fork and lightly brown or crispy on their edges.
· Hard vegetables, such as potatoes, root vegetables, and delicata or acorn squash cut into bite-sized pieces will take 30 to 45 minutes to cook.
· Cauliflower, broccoli , carrots and Brussels sprouts will take approximately 20 minutes
· Softer vegetables such as bell peppers, zucchini and asparagus will take roughly 10 minutes.
Mexican Roasted Potatoes
Try this yummy dish for a different take on roasting flavors.
Preheat oven to 425 degrees Fahrenheit
- 1 1/2 -2 pounds smaller-sized potatoes such as fingerling or new potatoes
- 1 teaspoons sea salt
- 1/2 teaspoon garlic salt
- 1 – 1 1/2 teaspoons pepper
- 1/2 – 1 teaspoon cumin
- 1/2- 1 teaspoon chili powder
- 1/2-1 tsp onion powder
- Olive oil (1/4 cups)
- Mix separately:
- 1/2 cup chopped and loosely packed cilantro
- 3 small cloves garlic, minced
- Zest of two limes (the peel)
Cut potatoes into quarters. Mix spices together. Place potatoes in a bowl and drizzle with olive oil. Make sure all potatoes are covered with oil but not drenched. Sprinkle spices over potatoes and toss. Spread potatoes across a baking dish or sheet. Roast
for approximately 30-45 minutes until potatoes are tender and light brown. Mix cilantro, garlic and lime zest together. To zest the lime you can use a microplane or grater (like you would use for cheese). Toss the lime mixture with the potatoes and enjoy!