Hey guys! Roasted veggies are one of my favourite things to eat, and my go to side dish. They get so caramelized and delicious in the oven and just taste AMAZING! I’ve posted a lot of recipes that feature roasted veggies as well, and I thought that it was high time to post an ULTIMATE guide to making these babies. They’re very simple and straight forward, but this post will help you get the perfect roasting time and know exactly what to look for when your veg comes out of the oven.
I’d have to say that my favourite veggie to roast is sweet potato, but I also love a good roasted cauliflower, onion, beet, carrot, or chickpea. The possibilities are endless! I’ll categorize the veggies that I’m writing about into groups like root vegetables and cruciferous vegetables (your vocab word of the day- veggies like broccoli and cauliflower), so that if there is a veggie I’ve missed you can roast it the same way as the other veggies in its family. Let’s get started!
First of all, I almost always roast my veggies at 400 degrees Fahrenheit. It’s high enough to cook the veggies quickly and get some nice caremelization going, but not so high that you’ll burn them to a crisp. Some kind of oil is also good for roasting, so I usually toss my veg in about a tablespoon or two of olive oil, enough to lightly coat them, and some salt and pepper before throwing them on a parchment lined baking sheet in the oven. You can also get creative with other spice combos! Okay, now that you know the roasting basics, you can scroll on down and I’ll let you know how to prepare each vegetable and how long to roast it for. When reading this next part, keep in mid that soft means easily pierce-able with a fork, but not mushy. No one likes mushy vegetables.
Sweet Potatoes (had to start with my fave): Wash your potato well, or peel it. Dice into cubes about an couple centimetres wide. Roast for about 30-35 minutes, until the sweet potatoes are soft and going slightly dark around the edges. (ps I don’t do a lot of normal potato roasting, but I can assume it would be the same procedure).
Carrots: Peel the carrots. Cut into sticks about five centimetres long and a centimetre wide. Roast for about 25-30 minutes, until soft and slightly caremelized.
Beets: Peel the beets. Dice into cubes that are two centimetres wide and roast for 30-35 minutes, until soft.
Onion: Peel the onion. Cut the onion in half, then into think slices, without separating the layers. Roast for about 20 minutes, until they’re soft and slightly brown.
Garlic (great for soups and dips!): Wrap a whole garlic clove in some tinfoil (I don’t use oil for this one) and roast for 15-20 minutes. Let the tinfoil cool slightly, then unwrap the little packet and remove the garlic cloves from their skins.
Cauliflower: Wash the cauliflower well and cut it into florets a few centimetres high and a couple wide. Roast them for 20-25 minutes, until they’re tender and going brown.
Broccoli: Can be roasted the same way as cauliflower.
Brussels Sprouts: Remove some of the outer leaves and cut the brussels sprouts in half. Roast for 25-30 minutes, until soft and going brown.
Red Cabbage: Wash the cabbage and cut into lengthwise into cross sections about a centimetre thick. Roast for 25-30 minutes, until soft.
Kale: Chop width-wise into two centimetre long pieces and roast for 15-20 minutes, until crisp.
Zucchini: Wash and slice into circles about a centimetre think. Roast for 20 minutes, until soft and browning.
Butternut: Peel and cut into two centimetre wide cubes. Roast for 30-30 minutes, until soft and going golden.
Eggplant: Wash and cut into one centimetre thick cross sections. Roast for 20-25 minutes, until soft and going golden brown.
Other (aka I don’t know where these go)
Cherry Tomatoes: Wash and roast for 10-15 minutes, until very soft and getting slightly charred.
Tomatoes: Wash and cut into quarters. Roast for 15-20 minutes, until slightly charred.
Peppers: Wash, remove the stems and cut into chunks a few centimetres wide. Roast for 20 minutes, until soft.
Asparagus: Wash and cut off the very bottoms of the stems and any mushy parts. Roast for about 20-25 minutes, until fork tender but still a bit firm. The one vegetable that I would most hate to have mushy is asparagus!
Snap Peas: Wash and roast for 15-20 minutes, until soft.
Mushrooms: Apparently washing mushrooms make them absorb water that will come out when cooking them, so wiping your mushrooms with a paper towel might be a better cleaning method. You can slice the mushrooms and roast them for 15-20 minutes, or leave them whole and roast for 20-25 minutes. Either way, the mushrooms should be soft when done.
Chickpeas (from the can): Drain and rinse the chickpeas, then roast for 20 minutes, until crispy.
And there you have it! Talking about these veggies makes me want some:) If you like roasting any other kinds of veggies, let me know so I can try them out!