How to Roast Vegetables in the Oven (Recipe Included)
High heat plus fresh vegetables equals a flavorful, crispy and healthy addition to any meal. Here’s how to roast vegetables in the oven.
If you know someone who’s not a fan of veggies, it’s probably because they haven’t tried roasted vegetables. Learning how to roast vegetables is key to making healthy, delicious side dishes, sheet pan dinners and more.
Here’s how to roast vegetables in the oven to get crispy, flavorful dishes that can turn even the pickiest eaters into veggie lovers.
The Best Vegetables for Roasting
With the exception of tender lettuces, you can roast pretty much any vegetable. Try any of the ideas listed below, or experiment with whatever vegetables are currently in your refrigerator’s crisper drawer.
Root vegetables: Potatoes, onions, garlic, beets, carrots
Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, kale
Summer or winter squash: Zucchini, butternut squash, acorn squash
Soft and/or thin vegetables: Bell peppers, tomatoes, eggplant, green beans, asparagus
How to Season Roasted Vegetables
No matter what type of vegetable you’re roasting, you need some kind of fat (i.e., olive oil, butter, vegetable oil, coconut oil, etc.) in order to promote browning. (Not sure which to choose? Here’s our guide to cooking oils.) Next, add seasoning in order to flavor your vegetables. Some ideas include:
Spices: You can’t go wrong with salt and pepper, Italian seasoning, lemon pepper, or a mix of dried spices, like in this garlic-herb pattypan squash recipe.
Dressing: Try balsamic vinegar or Italian dressing.
Citrus: A squeeze of lemon juice will brighten up your veggies, like with this lemon pepper roasted broccoli.
Sweeteners: Try maple syrup, brown sugar, honey or another sweetener, like in this agave roasted parsnip recipe.
Toss the vegetables with the oil and seasonings to evenly coat. For an easy roasted vegetable recipe, simply use olive oil, salt and pepper.
Recipes at link:
https://www.tasteofhome.com/article/how-to-roast-vegetables-in-the-oven/
We love roasting certain squashes with brown sugar and butter. Now I’m salivating lol.
That's the part I have a problem with. Seems like it takes a lot of oil to really get them all coated and then you have leftover oil to toss. They make the spray on oils but that adds to the cost. Brushing the oil on is tedious.
They have some sprayers at work that are like a spray gun for painting a car etc but instead of having an air hose connected, you pump them up with air and the pressure allows you to spray small projects. I'm half tempted to see about getting a small one and using it for olive oil. Finding a small one made of brass would be slick.
YES, I have to industrialize/mechanize/automate everything.
The All American brand looks like it has the best construction and has a no-gasket design. Is this a good one or is there another brand I should look at?
There are also size options. Do people make use of the added capacity of the 21.5 or 25 liter size over something smaller like the 10.5 to 15.5 liter sizes?
There are also different finish types. There is the brushed aluminum like this:
Or there is a colored finish (I don't know what it is) like this:
Is there an advantage to the finish type, like easier cleaning?
I hope there are people that have experience to let me know what I should look for.
You can also throw in cabbage wedges as well as mushrooms. I didn’t see either of those items mentioned in the post.