Roasting up a large pan of vegetables on a Sunday afternoon can set you up with the base for a couple of weeknight dinners or a few healthy lunches. While roasting veggies is not difficult, there are a few tips and tricks to make sure the vegetables are perfectly crisp and cooked all the way through. Let’s explore 5 steps you can take for success.
Prepare your vegetables
Wash your vegetables earlier in the day and allow them to completely air dry. Wet vegetables will tend to steam rather than roast.
Cutting all of your vegetables the same size might be tempting. However, some vegetables take longer than others to cook. Root vegetables and winter squash, such as potatoes, carrots, and pumpkin, often take the longest to roast. Cut them into cubes that are a bit smaller than onions, bell peppers, and mushrooms.
Toss the vegetables with olive oil and season with salt, pepper, and dried herbs.
Use the right pan
Use a single sheet pan with a very slight rim around the perimeter. A deep pan will hold too much moisture in for the vegetables to crisp up properly.
Cook at high heat
Preheat your oven to 450 degrees F. Place the empty sheet pan on the upper shelf of the oven and preheat it for several minutes. A hot pan will help the crisping process. Cook the vegetables on the upper rack at this temperature.
Arrange the vegetables properly
Spread the vegetables out in a single layer on the hot pan. Don’t crowd them. Allow for a bit of space between each, if possible, for the heat to circulate.
Flip only once
Roast the vegetables for approximately 35 to 40 minutes. At 20 minutes, remove the pan and flip the vegetables with a spatula. Spread them out again and continue cooking until crisp on the outside and soft in the center.
Serve and enjoy
Roasted vegetables are absolutely delicious just out of the oven. These can be a vegetarian meal when served over some cooked brown rice. Or, serve alongside some roasted chicken thighs that you can cook at the same time on the lower rack.
These are also excellent the next day as a cold roasted vegetable salad with some feta cheese, olives, garbanzo beans, and vinaigrette. Roasted veggies also make an excellent soup. Just blend them with some broth until smooth and creamy. Reheat and serve with a dollop of Greek yogurt and some crunchy croutons.
