Hello friends! Consider this your step-by-step tutorial on how to roast vegetables (with and without oil)!
We believe roasting vegetables is a basic cooking skill that everyone should know. It’s also easy to do year-round with whatever produce is in season. And it’s a sneaky and proven way to convert veggie skeptics into veggie lovers.
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Plus, did we mention it’s EASY!?
Which Vegetables Can Be Roasted
Nearly any vegetable can be roasted, but we find that those that typically work best have a lower moisture content (such as sweet potatoes and carrots) or lots of flavor (such as onion, garlic, and cherry tomatoes).
A lower moisture content helps them develop a perfectly browned, caramelized exterior and those with lots of flavor become even more concentrated through the cooking process.
Here are some of our favorite roasted vegetables:
- 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)
Tips for Success
There are a few key tips to keep in mind for cooking perfectly roasted vegetables every time!
- Slice veggies evenly to ensure even cooking. If you don’t mind some crunchier and crispier pieces, this is less important.
- Group veggies by cooking time– root vegetables generally take longer than cruciferous ones (40 minutes vs 25 minutes). Group on separate pans so that they finish baking at the same time.
- Avoid overcrowding the pan(s)– arrange the veggies on enough baking sheets to allow them to sit in a single layer. Crowding can cause them to cook unevenly and steam rather than roast (meaning less caramelization).
- Season appropriately– we love adding a heavy coating of curry powder and a generous pinch of salt. Fresh herbs are also delicious. But if you plan to freeze them for adding to smoothies (carrots, sweet potatoes, cauliflower, etc.), then it is best to only season with salt.
- The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature. If they are browning before they are fully cooked, try reducing it.
How to Reheat Roasted Vegetables
Roasted vegetables are best served fresh, but are also delicious served cold the next day or reheated by a dry heat method (baking, broiling, grilling, sautéing or roasting).
To maintain the best texture when reheating, we recommend reheating roasted vegetables in a cast-iron skillet over medium heat or in a 375 degree Fahrenheit oven until hot.
Reheating them in the microwave is not ideal as they tend to become soggy.
How to Use Roasted Vegetables
Roasted vegetables can be enjoyed alongside a main dish (such as our Vegan Lentil Nut “Meatloaf”) or creatively added to salads, dips, bowls, smoothies, soups, and more.
We have included 6 delicious and easy ways to put roasted vegetables to use so you can feed yourself and those you love!
- Kale Salad (similar to video)
- Pasta Salad (similar to video)
- Beet Hummus (similar to video)
- Grain Bowl (similar to video)
- Carrot Smoothie (similar to video)
- Soup (similar to video)
Check out the video to see these recipes in action!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!