I’ve been on a roasted vegetable spree!! And I can’t be stopped!
Literally, at least once a day I spend a few minutes chopping up veggies from the market so I can roast them as part of my lunch or dinner. Roasted vegetables, in my opinion are 100 times better than any other kind of vegetables. They are crispy, caramelized, and the high heat of the oven brings out the best flavors from the veggies.
Earlier this week I whipped up a batch of these for a gathering and one of the 6 year olds in attendance said they were the best roasted vegetables he’s ever had. And that has to say something right? So, in honor of roasted vegetables, I’ve come up with my top tips and tricks on how to make them perfectly.
1. High heat! Make sure your oven is at 450 degrees F!
2. Space. You can’t crowd a bazillion chopped vegetables on one baking sheet. They need to have room to breathe and really roast.
3. Olive Oil. Toss the vegetables in olive oil before starting. Just a bit, you don’t need to douse them, but enough to evenly and lightly coat the veggies.
4. Uniformed size! If you’re roasting multiple veggies at the same time, make sure you cut them into the same sized pieces so they can roast evenly.
5. Salt, Pepper, Spice and Lemon Juice. Before I throw anything into the oven it gets a healthy dose of kosher salt, freshly cracked black pepper and some red pepper flakes. When it’s done roasting, I hit it with some freshly squeezed lemon juice to give it a touch of acid and really pump up the flavors.
6. Timing. Roast the veggies, uncovered, for at least 25 minutes before peeking into the oven. After 25 minutes, remove the baking sheet, give the veggies a quick toss to ensure even roasting, and place the baking sheet back into the oven to finish off for 5, 10 or 15 minutes.
7. Perfection. Perfectly roasted vegetables will be slightly crispy and brown around the edges and perfectly cooked in the middle. That’s what is going to give it the best flavor.
8. Grouping. Make sure when you are roasting multiple veggies at the same time, you combine them in groups that make sense. For example it doesn’t make sense to roast broccoli and potatoes together since they have such different cooking times. Here are the groups I like to mix together:
- carrots, parsnips, potatoes, butternut squash and sweet potatoes
- onions, fennel, brussels sprouts, beets, cauliflower and broccoli
- zucchini, eggplant, bell peppers, asparagus and leeks
And that’s about it! Below is my go to recipe but you can mix and match the veggies are you please!
- 2 cups broccolini
- 2 cups brussels sprouts
- 1 cup mushrooms
- 1 red onion
- 3 tablespoons olive oil
- kosher salt
- freshly cracked black pepper
- red pepper flakes
- Preheat the oven to 450 degrees F.
- Cut all the vegetables into about 1 inch pieces and place them on a baking sheet. For easy clean up, line the baking sheet with aluminum foil or parchment paper.
- Drizzle the cut veggies with olive oil and season them with salt, pepper and a dash of red pepper flakes.
- Give the vegetables a toss to make sure they are evenly coated and evenly spaced out on the pan. Transfer the baking pan into the oven and roast for 25 minutes. Remove the pan, give the vegetables a quick toss with a pair of tongs, and place the pan back into the oven to continue to roast for at least 5 minutes more until the vegetables are slightly golden brown.
- Remove the vegetables once they are done, and add a squeeze of lemon juice on top if desired.
- Serve as needed
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!