How to Roast Vegetables

TIPS for Successful Roasted Vegetables

• HIGH HEAT! This will make sure you achieve a nice golden color and good texture as well as flavor.

• Cut your Vegetables into roughly the same size

• Make sure they have enough space! Do not overcrowd your pan, you will end up steaming your vegetables instead of roasting them.

• Roast Vegetables individually. Do not combine different vegetables onto one pan. Different vegetables require different cooking times, so you don’t want to cook them together.

• Use a sheet pan not a baking dish.

• Ensure the cut side (or flat side) is down and in contact with the pan.

• Use enough oil and seasonings to ensure an event coat on all of your vegetables.

• Roast until you see beautiful brown bits and they are fork tender.

You will need the following equipment: 

1. A clean sheet pan

2. Aluminum foil or Parchment Paper

3. Vegetables (fresh or frozen)

4. Fat – Oil (Olive Oil, Grapeseed, Sunflower or Avocado)

5. Seasonings (Optional)

6. Salt and Pepper

7. An oven

Step 1: Preheat oven to a temperature between 375 – 400 degrees

Step 2: Take out clean sheet pan

Step 3: (Optional Line the sheet pan with aluminum foil or Parchment Paper)

Step 4: Place vegetables (as many as you’d like) in a single layer on the pan – making sure they are not too close.

Step 5: Add Oil and seasonings, to the vegetables then mix to ensure all vegetables are coated.

Step 6: Once the oven is preheated place sheet pan with the vegetables in oven 

Step 7: Set a timer for 10- 15 minutes

Step 8: Check after 10-15 minutes. Are they toasted? Can you stick a fork in them? If yes, they are done.  If no, set the timer for another 5-20 minutes (depending on the hardness of the vegetable) and check again 

Step 9: Cook until they are done to your liking.

Step 9: ENJOY