Roasted Vegetables
User Reviews
4.7
Roasted Vegetables
Description
The recipe calls for washing and preping vegetables, then tossing them with olive or avocado oil, salt, and black pepper. Roasted at 425°F, the vegetables develop a tender texture with lightly crispy, caramelized edges. Proper spacing on the baking sheet prevents steaming, maintaining crispness. For mixed vegetables, grouping by cooking time or adding slower-cooking items earlier helps ensure even doneness.
This straightforward roasting method enhances the natural flavors of various vegetables, making it a flexible side dish or component for meals. Roasted vegetables can be served warm as a side or added to salads, grain bowls, or main dishes to add texture and depth.
Additional seasoning ideas and storage tips can be found in the accompanying blog post, which provides guidance for optimizing flavors and cooking times depending on vegetable choices.
Ingredients
- 4 to 8 cups any vegetables (see post for suggestions)
- 1 to 2 tablespoons olive oil or avocado oil
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
Instructions
- Preheat the oven to 425°F. For easy clean up, line 1 or 2 large baking sheets (depending on how many veggies you are roasting) with aluminum foil or parchment paper. Set aside.
- Prep the vegetables. Wash, dry, and peel the vegetables, if desired, then cut into uniform pieces so they cook evenly.
- Place the vegetables on the prepared baking sheets. Drizzle with oil and season with salt and pepper. Toss until well coated. *See the post for additional seasoning ideas.*
- Spread the vegetables out in a single layer, making sure they are not touching. If they are too crowded, the vegetables will steam instead of roast. Make sure you put similar vegetables that take the same amount of time to cook on the same pan, see the post for cooking times. If you want to cook different vegetables on the same pan, you can always start cooking the veggies that take longer first and add the other vegetables later.
- Roast until the veggies are tender and slightly charred around the edges, tossing halfway through. If you’re roasting two sheets at the same time, switch the racks halfway through the cooking time so the vegetables cook evenly.
- You can serve the roasted vegetables immediately or let cool and store in the fridge in an airtight container so you can use them all week.
Notes
- Use uniform vegetable pieces for even cooking and consistent texture.
- Space vegetables in a single layer on baking sheets to avoid steaming and promote roasting.
- Group vegetables by similar cooking times or add longer-cooking vegetables first when roasting mixed types.
- Refer to the blog post for suggested seasoning variations and guidelines on storage and reheating of roasted vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 64mg | 3% |
| Potassium | 289mg | 6% |
| Fiber | 5g | 20% |
| Vitamin A | 6931IU | 139% |
| Vitamin C | 14mg | 16% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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