How to roast vegetables!
When in doubt, throw some oil, salt, & pepper on some veggies – throw them in the oven and about 30 minutes later you’ll have soft, crispy on the outside veggies, that have also developed a nice sweetness to them.
I like to roast veggies when I’ve got a lot of them on hand and I want to make a large amount to feed a group or have for leftovers.
Some ideas for use:
- Serve them as a side – roast some protein in the oven at the same time too! Add in some yogurt sauce or pesto.
- Toss them in a salad.
- Toss them with a hearty grain like cous cous, rice, farro, or pasta
For a great guide on how long to roast different vegetables, I like to share this resource.
How-to Roast Vegetables
Ingredients
- Hight heat oil Like grapeseed or avacado oil
- Vegetables of choice Sliced into 1 or 2 inch pieces. For denser vegetables like potatoes, winter squash, or root vegetables (beets, carrots, turnips, etc) they will need a bit longer to cook, so cut them smaller than other vegetables.
- Salt
- Pepper
- Any other spices you'd like
- Parchment paper
Instructions
- Line a baking sheet with parchment paper for easier cleanup.
- Add the chopped vegetables to the baking sheet and drizzle with oil, sprinkle with salt and pepper. Toss everything. The vegetables should be coated in oil, without feeling too saturated or soggy in oil. Add any other spices you'd like to add, and mix again.*Don't crowd the pan! Make sure that all vegetable pieces are touching the baking sheet. When vegetables touch the hot baking sheet, this is where crisping taking places!
- Bake in the oven, checking the vegetables about every 15 minutes. Give them a flip if the underside is looking golden brown and crispy, and return to the oven. Cook about 30-45 minutes, or until vegetables are crispy on the outside and soft on the inside.
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