We all get busy, really busy! Roasted vegetables are an easy and quick meal-saver and make the perfect base to create your own batch of delicious and healthy one-pan recipes. Here is a handy guide to roasting vegetables to perfection.
Which vegetables can I roast?
Almost anything, except the very watery ones like celery or leafy greens. Root vegetables like potatoes, carrots, parsnips and sweet potatoes are everyone’s favourite, but also need some special attention and particular tricks to be cooked to perfection. Experiment with your own mix of zucchini, green beans, asparagus, fennel, broccoli, cauliflower, eggplants, bell peppers and onions, just to name a few. Even tomatoes can be roasted.
Prepare your vegetables
Wash and cut your vegetables into regular bite-sized pieces.
One by one centimetre is a good size for a quick and good result. Tiny pieces might easily get burnt before cooking, while larger ones will require longer roasting time.
Pair vegetables with similar cooking time
Combine vegetables with similar roasting times for perfect results. You can pre-cook or microwave hard vegetables like potatoes, carrots, parsnip, onion and winter squash or you can add the faster-cooking vegetables to the oven later.
Prepare a mix of sea salt, pepper, some garlic, rosemary and mild extra-virgin olive oil. Toss the vegetables with your hands until they are well coated in oil and spices, this help your veggies to be crispy and nicely caramelized.
Give them space
If your roasted vegetables tend to be soggy and never brown, most likely you are over-crowding the baking pan, and causing your veggies to steam. Next time, make sure they are all in one layer and not on top of each other. You can use multiple baking pans if you need to.
Roast them to perfection
Check your oven reaches 200°C before you put the vegetables in to roast, and use the middle or top rack. Hard vegetables will need at least 30 minutes to cook, while medium one, florets and sprouts will require 15 to 20 minutes. Very thin asparagus, green beans, cherry tomatoes and small mushrooms will be cooked in 10 minutes. Stir the vegetables every 10 minutes, and adjust the oven temperature if needed. If you are roasting vegetables in stages make sure the baking pan doesn’t get too crowded.
Eat the roasted veggies straight from the oven or add cheese, chicken, rice or quinoa. You can also prepare delicious egg muffins for a healthy breakfast or lunchbox.