Part of a weekly series tackling the most commonly asked questions I get regarding food, nutrition, meal preparation, shopping, etc. If there’s something specific you would like to see covered, please leave a comment or send me a message!
For this week’s FAQ Friday post I’m delving into the wonderful world of roasted vegetables. Some of the most commonly asked questions I receive revolve around the methods for cooking or roasting vegetables, so let’s go over a quick run-down of my basic method.
The roasting of veggies is the process that I use most in my kitchen. It’s versatile, simple, and requires little ingredients or equipment. Nothing tastes better than golden brown and crispy brussels sprouts or green beans, in my opinion.
Here are a few tips:
- For flavorings you really only need salt and pepper, but be sure to be generous about them! Sure, you can add some fun flair in the spice department, but for the sake of speed and efficiency, I generally stick with the basics.
- In addition to S&P, and the veggies of course, you really just need oil. I use a mild oil like melted coconut oil or olive oil. They’re much healthier than canola oil- a topic I’ll delve into soon. Again, don’t skimp. The oil is important for achieving the dark brown crisp texture you’re looking for. You don’t want them drenched but you also don’t want them dry…try to find the happy medium.
- When roasting, use a sheet tray or cookie sheet with 1” sides, covered with foil for easy clean up. This allows for periodic tossing and shaking of the pan, ensuring even roasting of all sides of the vegetable.
- Only roast veggies in a single layer on the tray. To achieve maximum crispness and brownness you want air flow. If the vegetables are piled on top of each other, you can imagine there isn’t a lot of flow happening.
- I roast just about everything at 425 degrees F. I don’t have an amount of time; veggies stay in the oven until they’re done. I would guess that they end up taking about 25 minutes depending on how big they are and they type of vegetable. I toss and flip them every 10 minutes or so.
- This basic method can be used for so many veggies! Cauliflower, broccoli, brussels sprouts, asparagus, green beans, sugar snap peas, carrots, potatoes, sweet potatoes, cabbage, zucchini (although it doesn’t get as crispy due to the water content), parsnips, bell peppers, shishito peppers (pictured above), etc.
Here’s the basic roasted veggie method I use:
- Preheat oven to 425 degrees F and cover 1-2 trays with foil, set aside.
- Cut vegetables into bite sized pieces and place in a large bowl.
- Generously season with salt and fresh cracked black pepper.
- Drizzle and toss with oil being sure that everything is evenly coated.
- Place in a single layer on a sheet tray and place in the oven, tossing every 10 minutes or so, or until brown and crispy.
Hope this helps to inspire you to get in there and get your hands dirty! Ditch the food fears, it’s all going to the same place anyway; have fun, try some new things and let me know how it turns out. As always, drop a line or leave a comment if there’s an FAQ you want answered. Cheers, ya’ll!