This is a post by our blog team member, Kiran.
One of the easiest, most versatile side dishes is roasted vegetables. You’d be amazed at what 20-40 minutes in the good ol’ oven can do to your veggies. We’re talking crispy on the outside, soft on the inside, warm, comforting, and nourishing real foods. What could be better?! I almost always have a mixture of roasted veggies in our fridge, either prepared to roast or ready to reheat (a bonus for those who love leftovers).
The process of roasting coaxes out the sweetness of the vegetables, which caramelize when cooked. But the great thing about roasting vegetables is that it’s simple. You wash, chop, mix in a little olive oil, garlic and salt, a few optional spices, and pop it in the oven. Seriously, this is win-win for many reasons.
Roasted Asparagus and Cherry Tomatoes
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Now let’s start roasting!
How to Roast Vegetables
Tips Before You Begin Roasting
- Cut your vegetables into similar sizes to ensure cooking consistency.
- Prepare for shrinkage. Veggies will shrink when roasted, so plan ahead with quantities.
- The heat needs to be high. I generally roast at 425 degrees F. The high temperature ensures that the veggies will cook quickly; they’ll brown on the outside, but stay tender on the inside.
- Don’t overcrowd. Give each piece a chance to cook!
- Big chunks are bad. Smaller pieces have more surface area that will be exposed to the heat, giving them a better chance to crisp and brown.
- I’ve been known to drizzle oil on top of foods in the pan, but mixing them in a bowl prior to placing on the pan will ensure that they cook more evenly.
- Baking pans with low sides are best; metal is optimal. Line your pan with parchment paper for easy cleanup. Glass or ceramic will work fine as well.
- Check and toss the veggies halfway through cooking. As you head towards the end of your cook time, feel free to check for doneness with a fork and toss again.
- Don’t be afraid to try new combinations! A friend showed me how to roast beets, a food which I’ve been wanting to like. I’m happy to say that it worked!
Roasted Cauliflower and Carrots
Single vegetables work fantastically. In fact, you’ll see two variations of just one veggie below. But adding in a little spice or combining a few vegetables together make for interesting side dishes that can be a great addition to your meals. Below are a few of my favorite pairings.
Roasted Vegetables Cheat Sheet
Yes, the broccoli and Brussels sprouts recipes are very simple, but that’s the beauty of it. Try similar recipes with single ingredient vegetables, and don’t be afraid to change it up. Sometimes I’ll add 2 tablespoons of balsamic vinegar to the Brussels sprouts for a distinct, different dish.
Do you roast your vegetables, and if so, what are your favorite combos?
I’ve always loved roasted potatoes, onions and carrots, especially when roasted with a chicken. And Rachael Ray has this meal I make all the time — it’s actually 5 different meals at once — that starts with 2 chickens roasted alongside onions, carrots, parsnips and garlic. (http://www.rachaelray.com/recipe.php?recipe_id=210) Last winter I tried brussels sprouts, mostly because Trader Joe’s was selling them on the stalk and my son & I were fascinated to see that’s how they grew. Since we liked cauliflower better roasted than steamed, we figured the sprouts would be better this way too, and the whole family (who previously would not TOUCH them) loved them.
I absolutely LOVE using this recipe in the winter: butternut squash, onions, mushrooms. Roasted at 425 or 450…I can’t remember how long, just until the squash is tender. I usually throw some whole garlic cloves in there, along with salt and pepper, and whatever seasonings I’m in the mood to use!
I love baby carrots, asparagus, and halved or quartered Brussels sprouts. Toss in a bowl w/ 2-3 T olive oil, some grated parmesan, and roast away! 425-450 for 15 20 min. Yummy!
I combine potatoes, yams, onions, mushrooms, celery, acorn squash, & carrots. Drizzle with olive oil & Italian spices. We’re happy calling that dinner.
Paula,
I actually bought all of these vegetables today and am going to try this combination tomorrow. Sounds delicious!
Kiran
We love roasted cauliflower! Our favorite way is an Indian-ized version (DH is from India). Drizzle florets with mustard oil (available from most Indian grocers) and toss with a little salt and pepper to taste. Once they’re roasted (about 30 min at 425) toss them with chopped fresh cilantro and devour.
And this sounds fantastic as well. My kids love indian food so I’m guessing they may like this as well.
Keep the great combos coming!
yum!…
1. cauliflower, carrots, brussel sprouts, red onion, bacon
2. sweet potatoes, potatoes, carrots, red onion, green beans or asparagus
Our family loves carrots, potatoes and beets. Just alittle olive oil, salt and pepper. The beets and carrots sweeten up and it’s pretty colorful with the beets.
Do you peel the beets or not?
do you peel the beets ahead of time? I usually roast them like a baked potato then peel them after they are cooked. But, this sounds more appetizing to the fam… thanks!!
We grow sweet potatoes & butternut squash. Cube both, toss with olive oil and sprinkle with fresh rosemary. Roast & ENJOY!
[...] How To Roast Vegetables [...]
Steaming is a lot healthier than roasting I’ve read over and over–can you refute this?
Hi Mary,
We have not heard of this … maybe you want to check this out further. There is a lot of mis-information out there so be cautious about what you read – just our input.
Every time I try to roast something it ends up being more burnt than roasted. Any tips?
Make sure to check and toss veggies; maybe do this a couple times while cooking, you may want to shorten the cook time as well.