Step into your kitchen, crank up your oven, and get roasting. Roasting helps to bring out the inherent sweetness of vegetables- caramelizing them in their own sugars as they cook. Between the heat of the oven and the sweetness of the seasonal vegetables available, autumn is the best time to enjoy the delicious taste of oven roasted vegetables! Whether sliced, or left whole, any vegetable can be roasted to perfection. Here’s your guide to roasting any fresh, garden vegetable.
The rule of thumb for roasting vegetables: mix 2 tablespoons oil with every 2 pound of produce, and don’t forget to season with salt and pepper! Spread the vegetables, in a single layer, on a rimmed baking sheet and roast at 425°F to 450°F, flipping once, until golden brown and tender.
25 minutes to 35 minutes
Onions Make sure that your onions are halved, if small, or cut into wedges.
Mushrooms All kinds of mushrooms can be roasted; roast whole if small, large mushrooms should be trimmed, sliced or halved.
Cherry Tomatoes Small, bite size tomatoes roast better- with no mess; roast them whole on, or off, the vine.
Cauliflower Make sure to cut cauliflower into 1 inch planks or florets for roasting.
Broccoli Cut broccoli into florets before roasting.
Parsnips Scrubbed and peeled, roast small parsnips whole, if larger, cut in half at the thicker end.
35 minutes to 45 minutes
Potatoes Stored potatoes should be peeled or scrubbed, small potatoes can be roasted whole, or cut in half; larger potatoes should be cut into wedges.
New potatoes Fresh dug potatoes should be scrubbed; they can be roasted whole or cut into wedges.
Eggplant To roast eggplant you can either slice it 1 inch thick, or cut it into cubes, salt for 30 minutes, rinse off the salt, then pat dry before roasting. The salt helps to draw out moisture before cooking, giving the eggplant a silky, finished texture
Cabbage Cut heads of cabbage into wedges or planks before roasting.
Squash, winter Squash can be roasted with the skin on or it can be peeled; it should be halved or cut into wedges with the seeds removed for roasting.
Carrots Before roasting carrots should be peeled, they can be roasted whole or, if large, they should be cut in half.
45 minutes to 1 hour
Make sure to wrap these vegetables in foil to help retain their moisture.
Garlic Roast a whole bulb, with the top third removed- drizzle the bulb with oil, wrap it with foil, and roast the garlic until tender.
Beets Before roasting beets should be scrubbed, drizzled with oil, wrap in foil, and roasted until tender.
All ovens and vegetables are different, be sure to start checking your vegetables for doneness at the early end of the suggested cooking time. Make sure to flip all of the vegetables, about half way through the suggested cooking time, for even color and cooking. Don’t overcrowd the baking sheet, the vegetables need air circulation, or your vegetables could steam rather than roast. Vegetables with lots of moisture, like cauliflower and mushrooms, have a higher chance of steaming and should be roasted at the higher suggested temperature.
I absolutely love roasted vegetables. When I make them for dinner, I definitely make more than I need. Left over roasted vegetables can be used in so many recipes- from breakfast to dinner. They can be served in omelets or frittata, in all kinds of salads, pureed into soup and served on their own, with condiments or marinated, they make great appetizers and snacks.
Your turn! If you have any advice or tips for roasting vegetables, let me know in the comments below! I’d love to hear what you’ve got!