Roasted Vegetables How To

Vegetables are so versatile and knowing how to make roasted vegetables amplifies the number of dishes in your repertoire. You can have steamed vegetables, sautéed vegetables, and the ultimate dish is roasted vegetables. Just chop up your veggies, drizzle some olive oil and balsamic vinaigrette, and top with fresh spices. Delish!!

So how do you make roasted vegetables? There are a few little tricks on how to make your roasted vegetables stand out and a dish the you come back to again and again.

• Pair vegetables
• Chop the same size
• Spread vegetables in a single layer

The first little tip is to pair your vegetables with other vegetables with similar cook times. For instance, you can pair sweet potatoes, potatoes, or butternut squash as they take longer to cook. You can pair chopped zucchinis, onions, and bell peppers together as they don’t take quite as long.

Next, you will want to chop your vegetables roughly the same size. This helps the vegetables cook in a more uniform fashion and leads to better cooking results. Your potatoes and sweet potatoes will all be about the same size.

Third, you want to give your vegetables enough space to cook. I like to create a single layer of vegetables and use two trays, so that I can spread the roasted vegetables out.

A pro tip for how to roast vegetables is to use parchment paper, so they don’t stick to the baking tray. Parchment paper is much better than aluminium foil for roasting vegetables. Recent studies have shown that aluminium foil can get into our cooked veggies.

Preheat oven to 425 F / 218 C. Anything in the 325 – 425F works well for roasting veggies.

In a mixing bowl, combine the zucchini, red bell peppers, and onions. Add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tablespoon fresh thyme, 1 tablespoon fresh rosemary. Toss so that well combined. Place on a parchment lined tray. Set aside.

To the mixing bowl, add the chopped sweet potatoes and potatoes. Add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tablespoon fresh thyme, 1 tablespoon fresh rosemary. Toss so that well combined. Place on a separate parchment lined tray. Set aside.

Place the sweet potatoes, potatoes, and onions in a parchment lined tray and place in the oven for 45 minutes.

Place the peppers and zucchini on a parchment lined tray and cook in the oven for 30 minutes. You can add more bell peppers, potatoes, and sweet potatoes based on your preference. Check and flip the veggies every 15 minutes.

When the roasted vegetables are lightly browned, take them out of the oven and enjoy warm. These can quickly become a fall and winter favorite in your home.

If you like this roasted vegetables how to recipe, you’ll love my grilled vegetables on skewers recipe. The grilled veggies are paired with an easy homemade chimichurri sauce.