All the info you need on prepping, seasoning, and roasting time.
As much as we know that getting plenty of veggies in our diet is good for our health, sometimes we just don’t feel like a pile of plants will hit the spot.
For many vegetables, boiling, microwaving, or even steaming can leave them bland and unappetizing. If you ever had Grandma’s boiled-to-death broccoli, you know what we mean.
Roasting, on the other hand, is an excellent way to help veggies shine for the healthy, satisfying delights they really are.
The caramelization process that takes place at high temperatures brings out a tasty sweetness and pleasing crunch that together are irresistible.
To get started now and roast your veggies for the perfect amount of time — alone or as a combo — stick to this guide:
1. Preheat oven to 425°F (218°C)
Though vegetables can be roasted at various temperatures, keeping a steady temp helps streamline the process if you want to roast multiple veggies together.
2. Give your vegetables some flavor
Wash and prep your veggies. Then drizzle or toss with olive oil and season with salt, pepper, and other flavorings. Here are some of our favorites:
|Asparagus||Trim woody bottoms off spears.||Garlic, lemon juice, red pepper flakes, Parmesan|
|Broccoli||Slice into florets.||Soy sauce, lemon juice, balsamic vinegar, ginger|
|Brussels sprouts||Slice in half.||Apple cider vinegar, garlic, thyme|
|Butternut squash||Peel, remove seeds, and cut into 1 1/2-inch chunks.||Cumin, coriander, thyme, rosemary|
|Carrots||Peel, halve lengthwise, and slice into 2- by 1/2-inch sticks.||Dill, thyme, rosemary, parsley, garlic, walnuts|
|Cauliflower||Slice into florets.||Cumin, curry powder, parsley, Dijon mustard, Parmesan|
|Green beans||Trim ends.||Almonds, lemon juice, red pepper flakes, sage|
|Red and white onions||Peel and slice into 1/2-inch wedges.||Garlic, rosemary, balsamic vinegar|
|Parsnips||Peel, halve, and slice into 2- by 1/2-inch sticks.||Thyme, parsley, nutmeg, oregano, chives|
|Potatoes||Peel and cut into 1-inch chunks.||Paprika, rosemary, garlic, onion powder|
|Summer squash||Trim ends and cut into 1-inch chunks.||Basil, oregano, Parmesan, thyme, parsley|
|Sweet potatoes||Peel and cut into 1-inch chunks.||Sage, honey, cinnamon, allspice|
3. Consider timing when roasting combos
Spread them in a single layer on a baking sheet. Start with those that cook for longer, adding others that cook for less time later.
Put the tray in the oven to roast. For best results, don’t forget to stir at least once during cooking.
5. Cook until they’re just right
To check for doneness, look for patches of browning and a texture that’s crispy on the outside and tender on the inside. Enjoy!
Sarah Garone, NDTR, is a nutritionist, freelance health writer, and food blogger. She lives with her husband and three children in Mesa, Arizona. Find her sharing down-to-earth health and nutrition info and (mostly) healthy recipes at A Love Letter to Food.