Why do I love roasting vegetables?
1. It makes the house smell awesome.
2. It brings out the best flavor of the vegetable-complicated and caramelized deliciousness!
3. It is a great way to use up produce that would otherwise go to waste.
4. My kids like the flavor of roasted vegetables and eat them up.
5. It is easy!
4 things you need for perfect roasted vegetables:
1. High heat. I find the best roasting temperature of most vegetables is 425 degrees.
2. Surface space – do not pile the veggies on. Spread them out evenly onto the pan giving each piece enough surface space to get all nice and brown and caramelized.
3. Vegetables cut in similar sizes. This helps them all cook at the same rate.
3. Oil, salt & pepper. Simple ingredients let the veggies themselves shine!
Oils I use:
1. Unrefined Coconut Oil ~ Refined has more health benefits, but unrefined is still plenty good for you and does not have the coconut flavor.
2. Olive Oil ~ This is a commonly used oil for roasted vegetables.
What you are looking & listening for:
Cooking times are going to vary with each vegetable. You are listening for a sizzle as the natural moisture is released from the veggies. You are looking for a nice browning effect on the bottom of the vegetables. Most vegetables are done when fork tender.
Here are some awesome sounding roasted vegetable recipes from my Vegetables Pinterest Board.
Keep in mind, simple salt, pepper and oil let the veggies shine, but for a little extra special something, try these recipes!
Roasted Parmeasean Green Beans
Butter & Brown Sugar Roasted Sweet Potatoes
Balsamic Roasted Brussel Sprouts
Honey Balsamic Carrots
Easy Roasted Tomatoes
Roasted Fall Vegetables with Lentils
Lemon Rosemary Roasted Asparagus
Parmesan Roasted Brussels, Butternut Squash & Kale
Roasted Broccoli-Pinner says “Best Broccoli of Your Life”
Asparagus: Leave whole; peel if necessary.
What about YOU?
Any TSeptember 25, 2015 at 3:20 am
I’ve rediscovered roasting too in order to deal with a very over abundant tomato harvest this year. We roasted halves of tomatoes with round side up after tossing them in olive oil and garlic. No salt needed.
Then I’ve done butternut squash in chunks and smashed it up with a little butter at serving. I have some great purple carrots to make into carrot ginger soup and have a big tin of squash of many varieties that we grew. One is spaghetti squash times like six. Lol. Then acorn and delicate squash.
We have purple and red potatoes that we grew and I’ve been using for smashed potatoes. Basic deal is bool them , place on foiled cookie sheet then smoosh them a bit with the flat bottom of a coffee mug. Drizzle with olive oil and a bit of sea salt. Bake and u can flip and retreat with butter on 2nd side and oil on first. They are amazing and great with just about anything.
I’ve still got beets to roast as well. This will be veg roasting week for sure. I have some sweet and some mildly spicy pepper we grew to roast and then I might freeze them for egg dishes etc. my freezer is full of roasted tomatoes and grated zucchini plus bags of summer berries wtc. I might need a bigger freezer. Lol
AmyNewNostalgiaSeptember 25, 2015 at 11:14 am
Great tips! I love that you have a freezer full of goodness. So many plant foods!
AnonymousFebruary 28, 2013 at 12:50 pm
Once a week I cut into bite size pieces zucchini, squash, onion, Bell peppers and cut peeled baby carrots in half and place all in a ziplock bag in the refrigerator. When I get home from work in the evenings I preheat the oven, throw 2 handfulls of veggies in a pan, toss with olive oil, add a couple cloves of garlic and a few sprigs of rosemary from the garden and in 45 minutes I have dinnwr.
MaddyChristine Hope-BrokoppFebruary 13, 2013 at 9:56 pm
WOW, this is awesome! Thanks!!
JenniferFebruary 11, 2013 at 7:18 pm
Roasted veggies are my all time favorite food! Just ate some roasted butternut squash actually, yum! Thanks for sharing these wonderful recipes! It’s always good to have some fresh inspiration!
AmyFebruary 11, 2013 at 6:38 pm
My. Mouth. Is. Watering!