Just how hard is it to roast a couple of vegetables? You just chop ‘em up and throw ‘em in the oven, right? I goofed up several times before I figured out there were a few rules—not many—but enough to make a big difference in the outcome. Here’s what to do according to Bon Appetit:
- Pick veggies that roast well. I prefer carrots, potatoes, sweet potatoes, parsnips, and Brussels sprouts. Roasting brings out their natural sweetness.
- Cut veggies the same size so they cook evenly, about 1-1/2 to 2 inch size chunks.
- If you want to speed up the roasting time, parboil veggies in water for 6 to 8 minutes.
If you’re lucky enough to have a sous-chef in your home kitchen, the chopping is a lot easier.
- Oil veggies enough to be a bit shiny, but not greasy. Use about 2 tablespoons of olive oil to a sheet pan of veggies.
- Use a sheet pan with a small lip rather than sides, so there won’t be a tendency for the veggies to steam.
- Spread out the veggies, allowing a bit of space between each chunk. That way pieces brown better and stay crisp rather than get mushy.
- Salt and pepper and add herbs of choice: thyme, rosemary, garlic, parsley or Italian seasoning. Keep it simple; don’t overdo the herbs until you know what you prefer.
- For a nicely roasted, well caramelized veggie, roast at a high temperature, about 400 to 450 degrees for 35 to 45 minutes in a heavy roasting pan. Starting with a hot pan will jump starts the browning process.
- Toss veggies once or twice while roasting.
Recipe for Roasted Vegetables
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