Roasting Vegetables

Wednesday, July 15, 2020

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Even if you're a novice cook, roasting vegetables is something everyone should master. It's one of the most nutritious ways to eat vegetables. To honest, there's not that much to master. Achieving that firm but tender veg with a nicely caramelized exterior, the trick is simply getting the quantity, sizing, time, and temperature right. Once you have mastered roasting one vegetable then layering flavors becomes very simple. So simple that down at the end we created a chart that read like a salad bar. You simply want to pick one or two from each category and go from there. We've added more detailed instructions below. Let's get into it.

Your sheetpan

One of the toughest things about roasting vegetables is getting the timing right. One of the biggest things that throw the timing off is your sheet pan. If you are still using the flimsy sheet pan that tweaks every time you stick it in the oven, it's time to buy a new sheet pan. That tweaking action comes from hot spots in the metal and the inability to create an even cooking surface. Retire your old one for carrying meat our to the grill and invest in a high-quality one. The investment is not that much. Plus a good quality sheet pan will last a long if you take care of it.

Sizing

Almost all vegetables that you roast, take about the same time, 35 - 45 minutes. The only exceptions are broccoli and cauliflower which usually take around 25 - 35 minutes. To make sure everything finishes at the same time, make sure everything is cut approximately the same size. A whole carrot will take longer to cook than a diced carrot because a diced carrot has less mass. Which means it needs less time to cook the center. It's elementary, Watson.

45040

Remember this zip code. No not that one. That's Dylan and Brandon, whole other article. Whole other blog. This one; 45040. 450° for 40 minutes. Preheat your oven to 450° and then cook your delicious veggies for 40. Stirring at 20 minutes.

Basics

You need two to three ingredients to cook successful roasted veggies. A veggie, an oil and salt & pepper. We count salt & pepper as one ingredient. In a bowl, add your chopped veggies. Add your oil and mix the oil into your veggies. You want enough oil to coat. You don't want your vegetables dripping with oil. Season-high to reduce salt blobs. We like to season a little, stir and season again.

Roasting chart

We tried to make this as foolproof as possible.

First pick 1 - 3 veggies.

Pick 1 aromatic.

Choose one oil to coat your veggies.

Season with salt, pepper.

Optionally add a finely chopped herb and spice as well. Once roasted, pick 1 or two finishing items when you remove your roasted vegetables from the oven. Don't go crazy on the finishing items. We usually pick one liquid and one crunchy or fresh herb.

Think of the finishing items as the toppings at the ice cream bar. While gummy bears, chocolate sauce, caramel sauce, sprinkles, M&M's and toasted coconut all look good. Combined, not so much.

Veggies

Broccoli
Brussel Sprouts
Carrots
Cauliflower
Sweet Potatoes
Butternut Squash

Aromatics

Onions
Garlic
Leeks

Oils

Olive Oil
Bacon Fat
Vegetable Oil
Chicken Fat
Coconut Oil

Herbs

Rosemary
Sage

Spices

Crushed Red Pepper
Cayenne Pepper
Smoked Paprika
Curry Powder

Finishes

Pumpkin Oil
Sesame Seed Oil
Walnut Oil
Toasted Bread Crumbs
Toasted Nuts or Seeds
Honey
Bacon
Soy Sauce
Fish Sauce
Parsley
Mint
Cilantro
Lemon Juice
Apple Cider Vinegar
Sherry Vinegar