It's a hands-off way to cook that maximizes browning and makes vegetables delicous.
Roasted vegetables are hands down my favorite way to get my greens in. So while you can roast pork tenderloin or even peaches, today I’m going to talk about roasting vegetables.
I’m of the opinion that people who don’t like vegetables just haven’t had them roasted yet. So come on over to the charred side.
You just have to keep a few things in mind.
Keep it simple. And salty.
You just need salt and some form of fat (usually oil) to roast vegetables. Honestly, that’s it.
Well, I guess you’ll need a sheet pan. And having a big bowl for tossing them in oil and salt is nice. Oh! And a really hot oven! That’s important.
Okay, I lied. 😞 You do need a few more things.
Here’s the basic strategy you can use to roast just about any vegetable:
- Crank your oven up to over 450 degrees (you can play with higher or lower depending on your oven and the vegetable you’re cooking).
- Add your vegetable, salt, and oil in a large bowl and mix it together well. This makes sure every vegetable is covered in oil so it browns beautifully.
- Lay your vegetables out in an even layer on a sheet pan. Remember to not overcrowd them or they won’t brown properly.
- Cook them until they are starting to char.
- Then try not to eat them all directly out of the pan before dinner.
Yes, I know I didn’t tell you how long you need to cook them. But that will always depend on what vegetable you are cooking, how large the pieces, and how hot your oven is. Instead of waiting for a specific time, use your eyes to look for browning, your nose to smell for that delicious aroma (you’ll smell what I’m talking about), and a knife to see if they are cooked through.
Then when they start to look like they’re close, taste one to be sure! I start checking on my vegetables after about 8-12 minutes for more delicate ones like zucchini and about 20 minutes for thicker ones like chunks of sweet potato. In total, thicker vegetables could take up to 40 minutes or even an hour in total.
You also don’t want to stir your vegetables. Keeping the same side in contact with the hot pan for longer gives you that charred element. Sometimes you might want to flip your vegetables if they are thicker, but often I’ll just leave them on one side. Hey, we’re allowed to be a little lazy in the kitchen, right? 😉
And now we’ve got the basics. So let’s take it to the next level.
How thick is the vegetable?
Thicker veggies like Brussels sprouts, cabbage, carrots, or potatoes may need a head start before roasting. This ensures they are cooked all the way through before getting burnt.
You can make sure your vegetables are roasted perfectly on the outside and tender on the inside by using a two-step cooking method. This could happen in different ways — like blanching them in water first — but I prefer doing a steamy roast instead.
What’s a steamy roast?
You still mix your vegetables with salt and oil first but then add a tablespoon or two of water to the sheet pan you’re using. Then cover your veggies with aluminum foil. Throw them in the hot oven for about 10-20 minutes (depending on how they thick your pieces are). Then remove the foil.
Why uncover them?
Adding water and then covering them allows you to utilize steam to your advantage. The steam will help the vegetables cook all the way through. However, that steam will also prevent your vegetables from browning and getting crispy. So you want to let the steam escape by removing the cover💨. Once exposed, the vegetables can work their way towards that beautiful char.
Okay, really no other seasoning?
No. You really don’t need anything else. By roasting them, you'll bring out some natural sweetness. And by making sure they are cooked perfectly (salt and oil help of course), you’ll let the unique flavor of the vegetable shine 🌟🥕🥔🍆🌟. Doubly so if you’re roasting something local and in season.
But if you want to add other flavors, go for it! The world is your oyster. Freshly ground spices. Red pepper flakes. Or one of my favorite techniques is to treat roasted vegetables like you would a salad and mix them with a vinaigrette after they come out of the oven.
Now get out there and roast some vegetables!
Where I learned this: Trying out recipes in How to Roast Everything by America’s Test Kitchen
FAQs
Roasting vegetables in a hot oven brings out their natural sweetness. They come out tender and flavorful with crisp, caramelized edges. They're so tasty that I often eat them straight off the sheet pan!
What is the best method to cook vegetables? ›
Steaming veggies can preserve nutrients, color, shape, and texture, without having to add any unnecessary fats through ingredients like oils or butter. To steam, place food into a steam basket and cover over simmering water. Since food is not directly touching the water, vegetables retain more of their nutrients.
Are roasting vegetables healthy? ›
Roast vegetables at high temperatures such as 400-425 degrees for crisp textures. These veggies will maintain their heart-healthy fiber and vitamins and minerals for fighting disease.
What does roasting vegetables mean? ›
Roasting is a cooking method that uses dry heat and hot air to surround the food and cook it evenly on all sides. Food can be roasted over an open flame, an oven, or additional heat sources. Once roasted, foods such as meat and vegetables will have a flavor that is enhanced through caramelization and browning.
Is roasting vegetables better than boiling? ›
Essentially, if your aim is to preserve nutrients, light steaming is the way to go, but the thing is, flavour and enjoyment play a major part in food, too. “If roasting vegetables means you enjoy them more, then by all means roast them,” Hope says.
Is it better to roast or grill vegetables? ›
“Roasting brings out some of the natural sugars in the veggies,” said Jeffrey. “For example, give me a roasted carrot over a grilled carrot any day of the week.” He recommends using harder veggies, like potatoes, root vegetables, broccoli, cauliflower, Brussels sprouts, and winter squash, when roasting on a sheet pan.
What is the best way to cook and eat vegetables? ›
Steaming is a popular way of cooking vegetables, and that's because it's one of the healthiest and the quickest. Instead of submerging them in water (like you do when you're boiling), the vegetables sit over the boiling water and are cooked by the heat of the steam.
What is the secret to cooking vegetables? ›
Cut pieces into uniform sizes of even cooking. Cook vegetables only until crisp-tender. Overcooking destroys the texture, color and flavor.
Which methods of cooking vegetables is the easiest to prepare? ›
Steaming. Steaming is a simple cooking method that softens vegetables for ease of consumption and allows them to keep vital nutrients that are often lost during other cooking methods. With some vegetables, such as carrots, kale, or broccoli, steaming may even boost certain nutrients.
What are the disadvantages of roasting? ›
Here is a list of cons of roasting:
- Roasting can be a long process and requires prior planning.
- Some cuts of meat or large vegetables can be expensive and may require a higher level of skill to cook properly.
- Roasting can create a mess in the kitchen with grease and drippings.
For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.
Can you eat too many roasted vegetables? ›
While Rosemond says that most people struggle to eat enough vegetables, it is possible to eat too many, which can cause gas, bloating or diarrhea. “Your stomach will tell you 'OK, this is too much,'” Rosemond says.
What is the secret to roasting vegetables? ›
Vegetables should be in a single layer and have at least a bit of personal space on most sides. Use enough olive oil. Otherwise, again, they will just sort of steam themselves. Olive oil is the glue for seasonings and spices, but also helps to create that nice, roasted outside and tender inside.
Does roasting destroy nutrients in vegetables? ›
Roasted or broiled — Dry heat cooking methods are a great way to enjoy vegetables without losing too many nutrients. Plus, roasting or broiling make tougher vegetables more palatable and easier to digest. Boiled — When cooking vegetables over a long period of time in water, some nutrients will be lost.
Which vegetable is best suited for roasting? ›
Which Vegetables Can Be Roasted
- Root vegetables (sweet potato, potato, butternut squash, carrots, beets, radish, onion, garlic, etc.)
- Cruciferous vegetables (broccoli, cauliflower, cabbage, Brussels sprouts)
- Others (asparagus, slow roasted tomatoes, zucchini, mushrooms)
Roasting vegetables exposes them to high heat for longer periods of time which can decrease vitamins, but not all nutrients are lost. The benefit of roasting is that it brings out the best flavors in vegetables making them much more delicious without adding unhealthy fat and sodium.
Which veggies would benefit from roasting? ›
Butternut, carrots, beets, celeriac, turnips, rutabagas, kohlrabi, and potatoes are all excellent candidates for large-batch roasting. They keep well once cooled, and will stay fresh throughout the week.
Does roasting vegetables make them taste better? ›
It's all about the caramelization process. Raw vegetables can taste bitter, especially to people who may not be sold on eating them, such as kids or grown-up kids. Roasting vegetables mellows the flavor.
