Roasted vegetables are perfect for snacking, as sides, or thrown in salads or grain bowls. Pretty much every vegetable is delicious roasted — and with these tips they'll be perfectly crispy every single time.
It’s rare that a day goes by in the Delish kitchen when we haven’t roasted a vegetable. Got an extra head of cauliflower? Roast it. A pound of Brussels sprouts we're not using? Oil 'em up and throw them in the oven. Roasted vegetables are perfect for snacking, as sides, or thrown in salads or grain bowls. Pretty much every vegetable is delicious roasted — and with these tips they'll be perfect every single time.
Annette Taylor from paper writer free
1. Size matters.
The most important goal is to have all of your vegetables perfectly roasted at the same time. The easiest way to do this? Making sure all your veggies are cut into similar sizes. This is particularly easy if you’re only roasting one vegetable. If you’re roasting two or more veggies, the time it takes each to roast comes into play. For example: if you’re roasting zucchini and carrots together, you know you need to cut your carrots smaller than your zucchini because carrots take longer to roast. For vegetables that have dramatically different roasting times, you can start roasting one and then add the other. If you want to roast potatoes and cherry tomatoes together, you could start the potatoes and add the tomatoes for the last 15 minutes of cooking. It might take a little extra thinking, but the payoff is having a perfectly roasted pan of veggies, so we think it’s worth it.
2. Ditch the parchment.
Want oven fries with that perfectly-golden-almost-burnt crust? Always go sans parchment. Don’t get us wrong — parchment is great for cookies and other foods you don’t want to stick to your baking sheet. But when it comes to vegetables, parchment can prevent that delicious golden crust from forming.
3. Give ‘em space.
Though it is tempting to pile ONE baking sheet high with veggies (just think about the easy cleanup!), the little guys need space. Roasting in an even layer allows moisture to escape from the vegetables. If they’re all crowded on top of each other, the released moisture will steam the vegetables and turn them mushy instead of crisp (worst nightmare).
4. Seasoning is key.
There are few foods more versatile than roasted veggies. Adding dried herbs or spices to the mix along with some sliced garlic or onions can take your veg from good to great. Tossing them with fresh herbs like rosemary in these potatoes and thyme work great, too! Personally, I like switching up my spice blend every once in awhile so I don’t get bored. Lately I’ve been really into paprika and a pinch of cumin seeds. Just don’t forget the most important seasoning of all: SALT!
(Bonus tip: I love roasting a halved lemon or lime, cut side down, along with my veggies. The cut side caramelizes and makes the citrus super juicy—perfect for squeezing over your roasted vegetables, for salad dressing, or fish!)
5. Olive oil is your bestie.
Olive oil, or really any oil with a high smoke point, is always the way to go. Smoke point is the temperature at which oil starts to burn, and it can impart a bitter taste on whatever you’re roasting. Neutral oils like vegetable and canola work well, too, but stay away from butter and coconut oil. The exception to this is Ghee, clarified butter, which has a smoke point of 450° and is a-ok for roasting.
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|Serving Size: 1 Recipe (2g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 15 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 15
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