Roast Vegetables
Tired of steamed, boiled, or microwaved vegetables? Roasting will give your vegetables a new lease of life. Roasted vegetables are easy to prepare, healthy and delicious. What is not to love? Follow the steps below for general vegetable roasting guidelines, with some suggestions on what to do with specific vegetables.
Contents
Steps
General Roasting Guidelines
- Preheat your oven. Preheat your oven to anywhere between 400 and 450 degrees F. Vegetables need to be cooked at a high temperature to achieve the perfect tenderness and caramelization. If the temperature is too low, the vegetables will overcook before they reach the desired browning.
- Prepare the vegetables. Wash the vegetables well in cold, running water. Trim the vegetables, peeling or removing stalks where necessary. Cut the vegetables into evenly sized pieces, so they will roast an even rate. As you cut them into pieces, collect in a large bowl.
- The smaller you cut the vegetables, the faster the cooking time, and vice versa.
- Remember that vegetables will shrink when roasted, so you may want to account for that when you're planning portion sizes.
- Prepare the pan. Cover a large roasting pan or baking pan with aluminum foil or line with a silicone mat. This will help to minimize clean-up after roasting.
- It is preferable to use a baking pan with low sides so the heat from the oven can envelope the vegetables more easily.
- Metal baking pans work best. If you put a cold glass or ceramic dish straight into a hot oven, it can shatter.
- If you only have glass or ceramic pan, place it in the oven while it preheats so it warms up slowly.
- Toss the vegetables with oil and seasoning. In a large bowl, toss the vegetables with about a tablespoon of olive oil (or more, to taste). Use your hands or a spatula to turn the vegetables several times, to ensure they are evenly coated in oil. Season with salt and pepper and toss again.
- At this point, you can add in whatever additional flavorings you choose, to complement your vegetables. Try adding a few cloves of garlic with the heads trimmed off, a tablespoon of lemon juice, or several sprigs of fresh herbs, such as rosemary, thyme, oregano, or sage.
- You can also experiment by varying the oil you use. Olive oil is the standard, but you can also try using toasted sesame oil, peanut oil or safflower oil.
- Some cooks take a shortcut by drizzling the oil directly onto vegetables on the baking sheet. This will work, but you will use a lot more oil this way, most of which will be wasted. The oil may also burn onto the baking sheet, giving a bitter, burnt taste to the vegetables.
- Place the vegetables on the baking sheet. Space out the oiled vegetables evenly on the baking sheet, so the oven's heat can weave its way between. If the vegetables are crowded too close together, they will steam rather than roast.
- If you are roasting several different vegetables, separate them according to cooking time. Vegetables like carrots and parsnips can take up to 45 minutes to roast, whereas softer vegetables like zucchini, eggplant, and asparagus may only take 10 to 15 minutes.
- Roast the vegetables. Place the baking sheet with the vegetables into your preheated oven, on the middle or top rack. Roast for 15 minutes to an hour, depending on the vegetable. The vegetables are done when they are cooked through, the centers soft and creamy and the outer edges golden and crispy.
- About halfway through the roasting time, you should check your vegetables and give them a quick toss. This will ensure that they brown evenly.
- Serve. Serve your roasted vegetables immediately. They make an amazing side dish for accompanying meat dishes. You can also save the leftovers for adding to salads or tossing into soups.
Roasting Specific Vegetables
- Roasting carrots and parsnips. Carrots and parsnips are two similar vegetables that benefit hugely from roasting. Roasting brings out their abundant natural sugars, coating the vegetables and leading to a beautifully caramelized finish. Roasted carrots are sweet, while their paler cousins bring a wonderfully rich, flavor to the dish.
- Chopping: A good technique for chopping carrots and parsnips is to cut a 1-inch chunk off the top end at a 45-degree angle, then roll the vegetable a quarter turn and repeat. This weird oblique shape gives you surface area for the natural sugars to work their magic. Half-inch coins or half-moons also work well. The centers of large parsnips can be woody, so you may need to remove them first.
- Roasting time: At {{safesubst:#invoke:convert|convert}}, carrots and parsnips will take between 30 and 40 minutes to roast, depending on the thickness of the vegetable. Again, make sure the pieces are a uniform size, so they will all cook at the same rate.
- Flavor pairings: Carrots and parsnips are versatile when it comes to flavor pairings. You can highlight their inherent sweetness with a tablespoon or two of honey, or offset that sweetness with a glug of balsamic vinegar. Rosemary, thyme, and cumin are all popular accompanying herbs.
- Roast Brussels Sprouts. These classic holiday vegetables often get a bad rap, but roasting your Brussels sprouts is guaranteed to turn even the most ardent sprout-hater into a fan. Tender on the inside, crispy on the outside, with a delectable nutty sweetness. Roast Brussels sprouts make the perfect healthy side dish, anytime of the year.
- Chopping: Trim the stems and remove any wilted or yellowed outer leaves. Cut in half, lengthwise.
- Roasting time: At {{safesubst:#invoke:convert|convert}}, Brussels sprouts will take 30 to 40 minutes to roast. Place the sprouts cut side down on the baking pan, and then shake the pan about halfway through the roasting time.
- Flavor pairings: Brussels sprouts work well with just olive oil salt and pepper. Balsamic vinegar adds a tangy finish. Or if you're feeling adventurous, try mixing some diced bacon or pancetta and toasted pine nuts in with your roasted sprouts.
- Roasting eggplant and zucchini. Roast eggplant and zucchini add a touch of Mediterranean flair to any meal. When roasted, these vegetables will be crisp and slightly charred around the edges and soft and squishy on the inside. Paired with some feta cheese, red onion and chickpeas, roasted eggplant and zucchini can make a tasty yet substantial vegetarian entrée.
- Chopping: For the zucchini, remove the ends, and then cut lengthwise into long, thin slabs. For the eggplant, peel if desired, then cut into quarters, lengthwise. Cut into {{safesubst:#invoke:convert|convert}} thick slices.
- Roasting time: Eggplant and zucchini will take 10-20 minutes to cook at {{safesubst:#invoke:convert|convert}}, depending on the thickness of the slices.
- Flavor pairings: An acidic flavor, such as balsamic vinegar or lemon juice, can work well to brighten up the flavor of toast eggplant and zucchini. Torn basil leaves, shredded fontina and parmesan, or crumbled feta can also add interest and flavor.
- Roasting sweet potatoes. Sweet potatoes are a seasonal favorite, and when roasted, make a good accompaniment to most fall dinners. They are naturally sweet (clue is in the name), and roasting only intensifies this sweetness. So step away from the marshmallows! Many people peel their sweet potatoes, but their skins can be left on for added crispy goodness!
- Chopping: Sweet potatoes can be peeled, then cut into chunky wedges, thin strips, or 1-inch cubes. The smaller and thinner they are cut, the crispier they will be. If you choose to leave the skins on, remember to give them a good scrub before chopping.
- Roasting time: In a 450 degree F oven, sweet potatoes will roast in approximately 30-45 minutes, again depending on thickness.
- Flavor pairings: There are wide ranges of options when it comes to flavor pairings for sweet potatoes. They work well roasted with garlic, thyme, red pepper flakes, rosemary, cayenne pepper, or cinnamon. They can also be drizzled with balsamic vinegar, honey, lemon, or orange juice, or sweet chili sauce.
- Roasting broccoli and cauliflower. Standard mealtime fare, broccoli and cauliflower, take on a new lease of life when simply roasted in a little olive oil and seasoned. When roasted, the tips of these vegetables become charred and beautifully crisp.
- Chopping: Remove leaves and woody stem. Break into florets, about 1 - 1 1/2 inches in diameter.
- Roasting time: Broccoli and cauliflower will take approximately 15-20 minutes to roast at {{safesubst:#invoke:convert|convert}}. They should be tender and nicely browned.
- Flavor pairings: Broccoli and cauliflower do well when roasted with garlic and lemon. They can also be drizzled in balsamic vinegar or sprinkled with Parmesan cheese. If you like your vegetables with a kick, try adding some chili flakes before roasting.
- Finished.
Tips
- Experiment with different seasoning and herbs, but also try just letting the flavor of the vegetable speak for itself. You will not be disappointed.
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