Looking for a simple way to include more vegetables in your life? Try roasting them. The process is simple and produces delicious results every time. Today I'm sharing what you'll need, how to do it, and some of my very favorite recipes.
Roasted vegetables are perfect as a side dish, snack, or main course. A big pan of roasted veggies topped with a fried egg, and perhaps and avocado or sprinkling of cheese, is one of my favorite lazy weeknight dinner go-tos. Virtually any vegetable can be roasted. If you find yourself with an unusual vegetable in your CSA basket, with extra vegetables in the fridge at the end of the week, or with less-than-tasty out of season winter vegetables, you know what to do: roast it.
Here's what you'll need and how to do it:
Preheat your oven to 375 degrees. You can experiment with different heats for different vegetables, but I've found 375 to be a good starting point.
Gather and wash the vegetable(s) of your choice. Chop into pieces or leave whole. The larger the pieces, the longer the cooking time, so chop smaller pieces to shorten the cooking time.
Place the vegetables onto one or two sheet pans. I have owned these pans for over ten years and they are still going strong. You may line the pans to avoid sticking and to make cleanup easier. Aluminum foil works well, as does parchment paper. A silicone silpat is also a great option to prevent sticking, will last for years, and can be cleaned in the dishwasher.
Drizzle the vegetables with the oil of your choice. Olive, avocado, and coconut are good options. Sprinkle with salt and pepper. Toss to combine.
Roast at 375 degrees. The amount of time will vary by vegetable. A 20 minute roast time is a good starting point, with a flip at the halfway point. After 20 minutes check for doneness. Continue checking at 10 minute intervals until the vegetables are golden brown and cooked through.
Remove from the oven, and serve warm or at room temperature.
Versatility and simplicity are two benefits of roasting vegetable. Just about anything goes. To get you inspired, I've pulled together some of my favorite roasted vegetable recipes here. You can also find these and more on my Roast It Pinterest board.
Beets from The Kitchn
Broccoli from Rachael Cooks
Brussels Sprouts from Simply Recipes
Butternut Squash from the Pioneer Woman
Carrots from Once Upon a Chef
Cauliflower from Steamy Kitchen
Delicata Squash from Spoon Fork Bacon
Green Beans from Primavera Kitchen
Kale from Oh She Glows
Mushrooms from Serious Eats
Onions from Chocolate and Zucchini
Pumpkin from Steamy Kitchen
Radishes from Spoon Fork Bacon
Spaghetti Squash from Real Food Whole Life
Sweet Potatoes from Nom Nom Paleo
Tomatoes from Nom Nom Paleo
Turnips from Kalyn's Kitchn
Zucchini from Table for Two
Happy roasting everyone!