If there is a vegetable out there that you currently do not care for, try roasting it! Brussels sprouts, asparagus, or maybe okra? They all transform with just a little olive oil, salt and a high temperature in the oven. I became a cauliflower convert after my first taste of a meaty, crispy cauliflower floret roasted with a little curry powder. Roasting is my alltime favorite go-to method for cooking vegetables because it’s easy, the whole family will enjoy the texture and flavor, and most importantly it’s so tasty!
Here’s how to roast any vegetable. In this example, it’s red onion, green, and red peppers. To see our method to love cauliflower roasted, click here.
- Choose your vegetable of choice!
- Preheat your oven first! Roasting is a high temperature cooking process. We roast at 400F. Most roasting will take 15 minutes. Some vegetables like a winter squash will take longer depending on the size you cut the vegetable. If you have a convection oven, use it! Just remember that you’ll always adjust your temperature 25 degrees lower than what the recipe calls for.
- Cut all of the vegetables you will roast in a uniform size. You want each piece to cook evenly, avoiding smaller pieces burning before bigger pieces are roasted.
- Use 1-2 tablespoons of olive oil to toss the vegetables. You want the vegetable to be coated slightly by the oil. Olive oil not only gives flavor and helps the vegetable brown but it also protects the vegetable from burning while roasting.
- Season your vegetables with salt! Salt provides flavor and also helps break the vegetable down to cook faster. You can also add other fresh herbs like thyme or rosemary when roasting, as well as spices like ground cumin or curry powder. We use approximately 1-2 teaspoons of salt or other powdered seasonings. You can always add more salt after you’ve roasted if you want more seasoning.
- Use a shallow or flat pan to roast. This will allow air to circulate around the vegetables to help them brown and cook evenly.
- Place the vegetables on the pan with space between them. If you overcrowd your vegetables, they will steam not brown.
- Check and flip your vegetables mid-way through the cooking time to allow browning on both sides.
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