Crispy, roasted vegetables are the perfect side dish for practically any meal. Especially in these chilly winter months, toasty veggies can be much more enticing than a cold salad. You can use any combination of vegetables you like, I enjoy roasted broccoli, cauliflower, carrots and red onion. Roasting is a simple technique and is one of the best ways to prepare vegetables in my opinion! Just follow these easy steps for perfect roasted vegetables every time.
1. Preheating is important. You want your oven hot when the veggies go in. Set it at 400-425 degrees. Place your roasting pan in the oven to also preheat. A hot pan will jump start the cooking process. A large baking sheet will work fine if you don’t have a roasting pan.
2. Wash, peel, and cut your vegetables to be the same size. It is important the veggies are the same size to ensure even cooking. Choose 3-5 of your favorite veggies such as carrots, squash, bell peppers, potatoes, cauliflower, broccoli, onion, beets, brussels sprouts, etc. Keep in mind some vegetables, like potatoes, will roast more slowly than others so it’s a good idea to pair them with other slow roasting vegetables.
3. Toss veggies in a bowl and coat lightly with olive oil. Add salt and pepper. About 1-2 teaspoons salt should be enough depending on quantity of vegetables used.
4. Add any other desired herbs such as dill, thyme, red pepper flakes, garlic salt, etc.
5. Spread vegetables out on pan. Make sure they are not over crowded. If necessary, use two pans. You can cover the bottom of the pan in tin foil for easier clean up.
6. Place vegetables in oven and roast for 30-40 minutes. Stir veggies half way through. When cooked thoroughly and browned remove from oven. Let cool for a few minutes and enjoy!
Roasted veggies are great fresh out of the oven, but they are also great heated up in the microwave the next day, so be sure to make enough for the whole week. What is your favorite combination of veggies to roast?
Heather Mason is a Registered Dietitian who holds a Master’s Degree in Nutrition Science. She has a passion for debunking nutrition myths and helping people discover delicious and healthy food. You can read more posts from her on her blog, Nutty Nutrition.