Roasting vegetables in the oven transforms hard and raw vegetables to a sweet and crispy state. With roasting, most of the nutrients remain largely undisturbed; thus, nutritional components remain strong.
- Choose from an assortment of fresh vegetables such as onions, bell peppers, cherry tomatoes, broccoli, cauliflower, carrots, turnips, sweet or classic potatoes, Brussels sprouts, mushrooms, eggplant, zucchini, squash, asparagus, green beans, etc.
- A key to cooking vegetables evenly is to cut them into similar, bite-size pieces. Also, spread them out evenly on the sheet pan, taking care not to overlap the vegetables.
- If your oven has hot spots, be sure to rotate the pan 180 degrees about halfway through the cooking process.
- Have your favorite olive oil on hand. Optional ingredients are salt, pepper, or your favorite spice such as oregano, rosemary, or dill, plus fresh lemon to drizzle over the top after cooking.
- The oven rack should be on the top or middle position but not on the bottom.
- If you prefer charred veggies, the oven may be set higher to 450˚ F.
- Always keep a close watch on your vegetables as they cook quickly.
Easy general roasting instructions:
Preheat the oven to 400˚ F. Wash and dry your vegetables and cut them into bite-size pieces. Place vegetables on your sheet pan. Then, gently drizzle minimal amounts of olive oil over the vegetables, tossing if necessary. Use just enough to lightly coat but do not puddle the oil. The minimal amount of oil used helps to prevent veggies from sticking or burning. You may add salt and pepper and seasonings at this point or skip this step and allow guests to season their own portions upon serving. Cook the veggies in your preheated oven for about 15 to 20 minutes, watching the tray carefully. Some of the veggies may lightly char, and that is okay but take care not to burn. Remove from the oven once the veggies are becoming tender or golden. Drizzle with lemon juice if desired. Serve hot.