How to roast vegetables: An easy guide.

November 10, 2015

Roasting vegetables is my number one way to make fall and winter veggies because it is, hands down, the best way to coax out big flavor. And then there’s the fact that it’s dead easy. All it takes to make totally delicious roasted vegetables is two key ingredients: oil and salt. Plus, it’s just as great a technique for busy week nights as it is for special holiday meals. It just gets better and better, which is why you need to learn this foolproof technique for how to roast vegetables once and for all.

How to roast vegetables: An easy guide for weeknight and holiday meals | One Hungry Mama

If you’re already a pro, you know that you can throw bacon, garlic, and herbs in with your veggies. While they are all nice, all you really need is oil and salt.

I like using olive oil, just make sure that you don’t go overboard or your veggies will get soggy and keep from browning. There’s no blanket rule since it depends on how much you’re making, but 2-4 tablespoons of oil usually covers enough veggies to serve 4-6 people. If you’re not sure how much to use, start with two tablespoons and increase by one tablespoon at a time. You want the veggies to be coated well, but not dripping.

Then salt. 1/4-1/2 a teaspoon of fine sea salt usually covers veggies for 4-6 eaters. If you’re not sure, start with less—and then add a dash! You can always add more later, so do go crazy, but having enough salt on the veggies as they cook helps bring out their natural flavor.

You can roast anything from cherry tomatoes to string beans, squash to broccoli. Give it a try and start easy. Then, when you master the basic technique, get fancy! Add that smashed garlic or those sprigs of thyme. You can even top roasted veggies that have just come out of the oven with grated Parmesan cheese (great on roasted broccoli) or browned butter with shallots, like with this recipes for Roasted Squash with Ginger Shallot Browned Butter.

I find that roasting at a higher heat works better, so crank up your oven to 425. Most veggies will take anywhere from 25-45 minutes. And remember that you want them to be fork-tender, not completely falling apart and mushy.

Oh, and pssst! I’ve got an old school trick for all your busy parents making this on a weeknight: Line your baking sheet with aluminum oil for super easy cleanup. Trust me.

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