Roasting vegetables is very popular. Have you tried roasting vegetables? Roasting vegetables is really easy and is one of my favorite ways to prepare a wide variety of vegetables. My husband is actually the one who started roasting veggies at our house, and he comes up with some great combinations.

Why Roast? The secret….Slightly crisp vegetables are more flavorful than steamed vegetables.

Vegetables, like fruits, contain natural sugars that are intensified after roasting in the oven. When preparing vegetables this way, you get slightly crisp vegetables that are much more flavorful than steamed vegetables. The recipe below is very basic and you can personalize it any way your family likes.  The possibilities are endless!

How To Roast

To reduce the amount of oil used when roasting, first cut all the vegetables into bite-size pieces. Because you are roasting, you want them to be as uniform in size as possible to ensure even cooking. 

• After placing the cut vegetables into a large bowl; drizzle on 1-2 tsp. of oil and use your hands to coat every piece. Just like tossing a salad, you’ll use less oil if you take the time to toss the vegetables and oil together in the bowl. 

• Next, sprinkle on the seasonings, including salt and freshly ground pepper and give it another toss. 

• Now, place the vegetables in a single layer in either a roasting pan or foil-lined cookie sheet. It’s important that the vegetables are arranged in a single layer so that they can crisp on all sides. If any of your vegetable pieces are layered, they will steam instead of roast. 

• Bake until veggies are lightly browned and tender, 25-60 minutes depending on the vegetable. Check on the vegetables halfway through the cooking time to make sure they haven’t dried out. *NOTE: If they are too dry, sprinkle a tablespoon or two of broth, juice or dressing over the veggies. 

Roasted Vegetables

4 cups vegetables, chopped 

1-2 tsp. oil 

Seasonings of choice (dried rosemary, basil, parsley, curry powder, garlic)

Salt/Pepper

Preheat oven to 400°F. Combine vegetables and oil and toss until completely coated. Add in seasonings of your choice.

Place on foil lined cookie sheet in a single layer. Bake for 25-60 minutes, turning once during cooking. Enjoy.