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Katie Serbinski, M.S., R.D., is a registered dietitian and millennial mom, blogging about healthy recipes, child and mom nutrition, and motherhood.

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Home » Nutrition » Basics » How to Roast Vegetables: Tips and Recipes

How to Roast Vegetables: Tips and Recipes

Sep 18, 2014 4 Comments

Roasting is one of the easiest, tastiest, AND healthiest ways to prepare food, particularly vegetables. Roasting vegetables in a very hot oven gives them a caramelized, sweet exterior and flavor while keeping the inside moist and tender. This showy cooking method easily feeds a crowd or just a couple, and has been known to turn around any picky veggie eater into a believer!

Roast in a HOT Oven

Heat your oven to 450-475. This way the vegetables cook quickly—many vegetables take only 25 to 30 minutes—they still have a chance to brown nicely on the outside by the time they become tender inside. Be careful NOT to crowd the vegetables on your roasting pan or baking sheet- or else they’ll steam.

photo 2
Roasting fail! I forgot to mention to keep a timer running so you don’t miss the 20 minute mark!

Add Flavor with Oil and Spice

Toss the vegetables in olive oil + your favorite spice mixture BEFORE roasting. This mixture keeps the veggies from drying out and helps to add flavor. My go-to mix is olive oil, lemon juice, lemon zest, salt, and pepper.

photo 1
These little cherry tomatoes were roasted, along with garlic, basil, olive oil, and salt and pepper.

Cut Evenly

It’s very important that you cut the vegetables in pieces of about the same size. Unevenly sized pieces won’t roast and brown in the same amount of time, and you’ll end up with both overroasted and underroasted vegetables.

photo
bite [aka baby] sized!
Stop to Stir

Halfway through the roasting process, pull out your pan and stir the vegetables. This allows browning on all edges and lets you see how fast/slow the roasting is happening. Make sure you position vegetables near the pan’s edges. If the vegetable pieces cover the pan sparsely, arrange them more toward the edges of the pan. Pieces near the edge brown better.

But what’s especially great about roasting is that it’s fairly quick and hands-off, and much of the prep can be done ahead of roasting time. You can cut up the vegetables (except potatoes and sweet potatoes) in the morning, if you like, so by the time you’re ready to roast, all you have to do is toss them with oil and seasonings, spread them on a pan, and check on them occasionally as they roast.

photo-1
Another added bonus? Roasting comes with minimal cleanup! But not my cleanup buddy…

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Trackbacks

  1. Balsamic and Honey Roasted Broccoli and Cauliflower - Mom to Mom Nutrition says:
    December 6, 2014 at 1:16 pm

    […] doing the same old, same old. I choose a vegetable [based on what’s in-season], and either roast or grill it [depending on the temperature outside]. Now that Joey is eating more of what I make for […]

    Reply
  2. Oven-Roasted Apples and Pears with Onions - Mom to Mom Nutrition says:
    January 31, 2015 at 2:10 pm

    […] all about roasting in-season vegetables in the fall. Roasting is one of the easiest and most delicious ways to eat […]

    Reply
  3. One-Pan Roasted Sausage, Potatoes, and Onions - Mom to Mom Nutrition says:
    April 16, 2015 at 4:53 am

    […] Now the sausage, potato, and onions are just a simple base. You can adapt this recipe to include other vegetables fit for roasting, such as peppers, sweet potatoes, squash, broccoli, etc. You can find my full-proof tips and tricks for roasting vegetables here. […]

    Reply
  4. Roasted Veggie English Muffin Pizzas - Mom to Mom Nutrition says:
    December 17, 2016 at 3:49 pm

    […] essentially how I created these roasted veggie English muffins. I almost always have a batch of roasted veggies on hand, pizza sauce ready to be used, and English muffins in the freezer. Make it a meal and […]

    Reply

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Katie Serbinski at Mom to Mom Nutrition

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Hi, I’m Katie! Registered Dietitian, Mom, and Mealtime Negotiator. I’m on a mission to make mealtime happier, healthier, and easier with small children, despite what my 4 picky eaters have me believing. From family-friendly recipes to confessions about my unfiltered motherhood moments, I hope you grab a seat at my kitchen table!
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