How to Roast Vegetable


Roasted Vegetables

Source: Modified from Good Housekeeping

You can roast just about anything, but vegetables especially benefit from the high, dry heat of the oven. Their flavor becomes concentrated and their natural sugars caramelize, transforming them into richly satisfying sides. For every 2 pounds of vegetables, toss with 1 tablespoon olive oil prior to roasting. Spread in a single layer, with space in between pieces, if possible, or they’ll steam instead. You can roast different veggies together if their cooking times are similar.


How to Cut

Roasting Time at 450° F


Roasted AsparagusAsparagus, . Trimmed 10 to 15 minutes Sprinkle with 1 tsp. freshly grated lemon peel after roasting.
Roasted BeetsBeets, (without tops) . Whole, unpeeled, pricked with a fork, then peeled after roasting 1 hour Chop; sprinkle with salt, pepper, and 1 tsp. freshly grated orange peel after roasting.
Roasted BroccoliBroccoli, . Trim and peel stem; split florets into 1 1/2- to -wide pieces 10 to 15 minutes Sprinkle with 1 Tbsp. grated Cheddar cheese after roasting.
Roasted Brussels SproutsBrussels sprouts, . Trim and halve through stem end 15 to 20 minutes Sprinkle with salt and pepper and serve immediately.
Roasted Butternut SquashButternut squash, . 2-in. pieces 40 minutes Toss with 1/2 tsp. dried rosemary, crumbled, before roasting.
Roasted CarrotsCarrots, . 1-in. pieces 30 to 40 minutes Toss with 1/2 tsp. pumpkin pie spice before serving.
Roasted CauliflowerCauliflower, . (1 medium) 1 florets 20 to 30 minutes Sprinkle with 2 Tbsp. chopped fresh parsley after roasting.
Roasted EggplantEggplant, . (2 medium) 1/-thick slices 20 to 25 minutes Drizzle with 1 Tbsp. extra virgin olive oil after roasting.
Roasted FennelFennel, . (2 large bulbs) Trimmed and each cut into 12 wedges 35 to 40 minutes Sprinkle with 1/2 tsp. freshly grated orange peel after roasting.
Roasted Green BeansGreen beans, 2 lbs. Trimmed 20 to 30 minutes Toss with 2 Tbsp. each fresh lemon juice and chopped fresh dill after roasting.
Roasted OnionsOnions, 2 lbs. (2 jumbo) Each cut into 12 wedges 20 to 30 minutes Brush with mixture of 1 Tbsp. brown sugar, 1 tsp. cider vinegar; roast 5 minutes more.
Roasted PotatoesPotatoes, 2 lbs. unpeeled 2-in. pieces 45 minutes Sprinkle with 1/2 tsp. freshly grated orange peel after roasting.
Roasted Sweet PeppersSweet peppers, 2 lbs. 1-in.-wide strips 30 minutes Sprinkle with 3 large fresh basil leaves, thinly sliced, after roasting.
Roasted Sweet PotatoesSweet potatoes, 2 lbs. Cut crosswise in half, then lengthwise into 1-in. wedges 30 minutes Toss with 2 Tbsp. chopped fresh rosemary before roasting.
Roasted TurnipsTurnips, 2 lbs. Peeled and cut into 6 wedges 45 to 50 minutes Toss with 1 Tbsp. fresh chopped mint after roasting.
Roasted ZucchiniZucchini, 2 lbs. Trimmed and cut in half crosswise, then each half quartered 15 to 20 minutes Top with 1 Tbsp. freshly grated Parmesan.


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