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:
A clean sheet pan
Aluminum foil or Parchment Paper
Vegetables (fresh or frozen)
Fat - Oil (Olive Oil, Grapeseed, Sunflower or Avocado)
Seasonings (Optional)
Salt and Pepper
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