HOW TO: Roast Vegetables
Roasted vegetables benefit so much from the process. The high, dry heat of the oven brings out the concentration and the natural sugars caramelize transforming them to yumminess. For every 2 pounds of veggies drizzle about 1 tablespoon olive oil prior to roasting. Spread veggies in a single layer silicone or parchment lined cookie sheet or roasting pan with space in between pieces. If you don't leave space in between it would be more like you are steaming and not roasting! It would be OK to roast different veggies together as long as the cooking time is similar. The following list is for about 2 pounds of vegetables at a 450F oven. Very nice to use sea salt or herbs over veggies while roasting.
Roasting time:
10-15 min: Asparagus, Broccoli, Brussels Sprouts, Zucchini
30-40 min: Sweet Potato, Sweet peppers, Onions, Green Beans, Cauliflower, Carrots, Tomato
45-60 min: Beets, Fennel, Butternut Squash, Potato, Turnips
Look for the beautiful toasted colors and the wonderful aroma coming from your oven! I am in love with the whole process of roasting vegetables either as a side dish or for using as an ingredient in your soup. So, heat up your oven and get roasting!
Roasting time:
10-15 min: Asparagus, Broccoli, Brussels Sprouts, Zucchini
30-40 min: Sweet Potato, Sweet peppers, Onions, Green Beans, Cauliflower, Carrots, Tomato
45-60 min: Beets, Fennel, Butternut Squash, Potato, Turnips
Look for the beautiful toasted colors and the wonderful aroma coming from your oven! I am in love with the whole process of roasting vegetables either as a side dish or for using as an ingredient in your soup. So, heat up your oven and get roasting!
