Oven Roasted Vegetables

 

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Need an easy way to eat more vegetables? Oven Roasted Vegetables are the answer every time!

Roast veggies taste lightly crisp on the outside, and tender and caramelized on the inside.

The oven brings out their natural sweetness, making them appealing to picky eaters.

That eating vegetables is healthy and important is no longer up for dispute.

But, if you or members of your household are not veggie fans (I get that not everyone loves salad recipes), it can be a real challenge.

Roasted vegetables save the day!

Oven roasting transforms vegetables that taste less enjoyable raw (cauliflower and broccoli, I am looking at you), or that you may have only tasted boiled (boiled Brussels sprouts are a crime) into crispy, tender bites so tasty, you’ll catch yourself inhaling them right off the sheet pan (it’s true!).

We roast so many vegetables that I upgraded to this larger baking sheet.

Basically, I am a proud roasted vegetable expert!

Today’s post will cover the best tips for roasted vegetables, including:

• Cutting Vegetables for Roasting. Important if you want to roast multiple varieties at once.
• Time–Saving Tips. I get it, you are busy! I’ll give you ways to save time on veggie prep.
• Seasoning Suggestions. To keep your meals feeling fresh.
• What to Do with Roasted Vegetables. From roasted vegetables salads, to scrambles, to roasted veggie grilled cheese, I have a whole section of how to use them.
• Essential Info for Crispy Results. Including oven temperature, proper use of oil, and more.
• The Ultimate Collection of Roasted Vegetable Recipes. From simple roasted vegetable side dishes to special vegetables for more elevated occasions, I have you covered.
• My Go-To Roasted Vegetable Recipe. This easy blend of Italian-seasoned veggies has wide appeal and can be made year round.

Let’s do this!

Everything You Need to Know About Roasting Vegetables

You can roast just one vegetable at a time or a mix. I almost always roast two layers of sheet pans at once. It is worth it for the leftovers!

Cutting Vegetables for Roasting

If you are mixing different vegetables on the pan, you will want to make sure they finish cooking in the same amount of time. Here are some tips:

• Round Root Vegetables (Beets, Sweet Potatoes, Potatoes). Cut these vegetables on the smaller size (about 3/4-inch pieces), as they tend to take longer to roast.
• Long Root Vegetables (Carrots, Parsnips). Similarly, these veggies take longer to roast. Cut any thick ones in half lengthwise, then cut them crosswise into 1 1/2-inch slices.
• Cruciferous Vegetables (Brussels Sprouts, Cauliflower, Broccoli). Cut Brussels sprouts in half, and remove the stems. Cut broccoli and cauliflower stems into small rectangular pieces, and slice florets into pieces that are about 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide.
• Soft Vegetables (Green Beans, Asparagus). These veggies roast quickly, so you can leave them as is (discard the ends of the green beans and woody stems of the asparagus).
• Bell Peppers (Green, Red, Yellow, Orange). Core the peppers and cut into 3/4-inch pieces or 1/2-inch strips.
• Onions (Red, Yellow, or Sweet). Cut off the stem end, then remove the paper and waxy layers. Cut off the root end, then slice the onion in half from end to end. Cut each half lengthwise into about 4 wedges.
• Cherry Tomatoes (or Grape Tomatoes). Leave whole. Line your baking sheet with parchment paper, as the yummy juices will become sticky and caramelize.

• Ways to Save Time on Roasted Vegetables

  • Buy Pre-Chopped. Purchasing pre-chopped vegetables from the grocery is a fantastic way to save time.
  • Skip Peeling. For vegetables like potatoes, eggplant, and carrots, you can skip the peeling (just make sure to wash them thoroughly first).
  • Chop Ahead of Time. Chopping veggies in advance can be a huge time-saver. Then, you’ll have pre-chopped vegetables at the ready all week long.

  

  Tips for Roasting

• Use a High Temperature. The best temperature for roasting vegetables is 400 degrees F. If you have convection oven, use the bake setting and reduce to 375 degrees F.
• Don’t Crowd the Pan. Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp).
• Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize. If you skimp when you drizzle, the vegetables will burn and taste dry.
• Rotate the Pan(s). Halfway through the baking time, rotate the pan 180 degrees, especially if your oven doesn’t bake evenly and absolutely if you are using convection.
• Switch Upper and Lower Racks. If you are roasting on two pans, place them in the upper and lower thirds of the oven; switch the top and bottom position halfway through.

• Roasted Vegetable Seasoning Ideas

• Spicy Roasted Vegetables. Season with 1/2 teaspoon chipotle chile powder (more if you like super spicy!), or regular chili powder plus cayenne.
• Cheesy Roasted Vegetables. Sprinkle the roasted vegetables with freshly grated cheddar, mozzarella, gruyere, or Parmesan cheese. Pop back into the oven for a few minutes to melt.
• Garlic Roasted Vegetables. Season with garlic powder or add a few cloves of thinly sliced garlic to the roasting pan.
• Citrus Roasted Vegetables. Add thin lemon slices or orange slices to the pan with the vegetables. Finish with a squeeze of fresh lemon juice or orange juice.
• Rosemary Roasted Vegetables. Toss the vegetables with 1 teaspoon dried rosemary prior to roasting, or sprinkle chopped fresh rosemary over them at the end. (Try this with other herbs too!)
• Pesto Roasted Vegetables. Reduce the olive oil. Toss the vegetables in your favorite store-bought or homemade pesto.
• Honey Roasted Vegetables. Add 1 tablespoon honey and an extra pinch of salt. Line your baking sheet with foil or parchment paper for easy clean up.
• Curry Roasted Vegetables. Season with curry powder and a touch of cumin.
• Balsamic Roasted Vegetables. Add 1 tablespoon balsamic vinegar prior to roasting. Line the pan with foil or parchment paper for easy clean up.
• Mediterranean Roasted Vegetables. Season with oregano and a touch of red wine vinegar. Add sliced olives to the pan. Sprinkle with feta cheese and top with a squeeze of lemon juice prior to serving.

• The Ingredients

  • Bell Peppers. Roasting gives bell peppers a chance to shine. They’re packed with vitamins (like potassium and iron) and antioxidants.
  • Zucchini. Zucchini has a mild flavor, but roasting it elevates its natural goodness.
  • Sweet Potato. Crisp and caramelized outside with a creamy, melt-in-your-mouth inside. They’re rich in vitamins and potassium.
  • Red Onion. Roasting a red onion makes it wonderfully sweet and tender and provides an interesting counterpoint to the other roasted veggies.
  • Broccoli. These beloved little “trees” are a roasted veggie MVP. The florets become delightfully crispy, and the stems caramelize to perfection. Broccoli is packed with fiber, vitamin A, and vitamin C.
  • Olive Oil. Coating the vegetables in olive oil is essential.
  • Dijon Mustard. Adds a tangy deliciousness to the roasted veggies. You can’t taste it but it works magic in the background.
  • Italian Seasoning. One easy ingredient for scrumptious Italian flair.
  • Spices. A simple mix of salt, pepper, and garlic powder is perfect.
  • Parmesan. A finishing sprinkle of Parmesan cheese is heavenly and wins over any veggie holdouts!

  The Directions

  

  1. Add the oil, mustard, and spices to the vegetables.