Roasting vegetables in the oven is a fantastic way to enhance their natural flavors and create delicious side dishes that pair well with a variety of entrees. Whether you’re a seasoned cook or a kitchen novice, this simple cooking technique can elevate any vegetable you want to serve. That said, different vegetables require slightly different methods, and it’s important to be aware of these differences in order to get the best results. Read on for some tips on how to roast some of the most common categories of vegetables.
Root Vegetables
Root vegetables, such as carrots, potatoes, and beets, are hearty and develop a slightly sweet flavor when roasted. Start by preheating your oven to 400°F. Cut the vegetables into even-sized pieces before tossing in a tablespoon of olive oil, some salt, and your preferred seasonings. Spread the vegetables in a single layer on a baking sheet, ensuring they touch as little as possible. Roast for approximately 45 minutes or until the pieces are fork-tender and golden.
Cruciferous Vegetables
Cruciferous vegetables like broccoli and cauliflower take on nice crispiness when roasted. Preheat your oven to 425°F, cut the vegetables into bite-sized florets, and drizzle them with olive oil, salt, and pepper. You can try adding some garlic powder or smoked paprika for an extra kick. Spread the florets in a single layer on a baking sheet and roast for around 20-25 minutes until they are tender and nicely browned. Give them a gentle toss halfway through to ensure even cooking.
Summer Vegetables
Summer vegetables including zucchini, bell peppers, and cherry tomatoes are perfect for roasting when they are in season. Preheat your oven to 375°F and cut the vegetables into uniform pieces, about 1 inch thick. Toss them in olive oil, salt, and pepper, along with some dried herbs like oregano or basil. Arrange the vegetables on a baking sheet and roast for approximately 15-20 minutes, or until they appear slightly caramelized. Check them frequently to prevent overcooking.
