HOW TO ROAST YOUR VEGETABLES:
I absolutely love oven roasted veggies and so does my family! Making roasted vegetables is easier than you think.
- Cut your vegetables into chunks. For the asparagus, snap the ends, it is usually about 1 to 1 1/2 inches from the bottom of the asparagus
- Toss your veggies with some good tasting oil. I use olive oil or coconut oil
- Do not over do it with the oil, use just a little bit to give vegetables glossy coating
- I love using fresh rosemary on my veggies as well
- Toss your veggies with some salt, black pepper or any other seasonings
- Spread the vegetables out onto baking sheet. Crowding will make the veggies steam instead of roast
- Heat the oven to 425 F with a rack in the middle position
- Make sure your oven is hot before you put the vegetables in to roast
- Roast until veggies are tender enough to pierce with a fork and you can see some charred bits on the edges
Estimate your cooking time:
Softer vegetables, like green beans, asparagus, cauliflower, will cook faster. 15-25 min. Tough, hard vegetables, like potatoes, squash, will take longer time, 30-45 minutes or more. Large pieces will also take longer to cook than smaller pieces.
Roasting mixed vegetables:
If cooking on one baking sheet, start cooking the hardest vegetables first and add the other vegetables during cooking according to their estimated cooking time.
Or you can roast different vegetables on separate trays and combine them after roasting.
GENERAL ROASTING TIMES FOR VEGETABLES (roasting at 425F)
- Root Vegetables ( potatoes, carrots, beets ): 30 to 45 minutes, depending on how small you cut them
- Winter Squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
- Crucifers (broccoli, cauliflower, brussels sprouts): 15 to 25 min
- Soft Vegetables (zucchini, summer squash, bell peppers, mushrooms, green beans, asparagus, tomatoes): 10 to 20 min
- Onions & Garlic 20 to 30 min
- Corn: 20 to 30 min