Roasted veggies are the perfect accompaniment to stews, roast meats, and pies. They also make a delicious base for a hearty salad or topping for a grain bowl. Follow these simple tips to make perfect roasted veggies, every time.
Chop Evenly
To ensure that your veggies cook at the same rate, take care when you’re chopping and make sure they’re all of a similar size. Don’t worry too much though—a few smaller bits for extra crispiness is fine!
Don’t Drizzle: Toss!
It can be tempting after the chopping stage to just pop your veggies on a baking tray and drizzle them with oil. However, we recommend placing all the veggies in a large mixing bowl, adding oil and seasoning, and using your hands to make sure every piece is evenly coated.
Give Your Veggies Enough Space
Always make sure your veggies have enough space to crisp and brown. Overcrowded trays will steam, rather than roast, depriving you of all that caramelized deliciousness. Two trays may be needed!
Be Mindful of Timings
Some veggies take longer to cook than others and you don’t want to end up with a blend of raw and burnt! Group root veggies together for a longer cooking time (around 45 minutes), while cruciferous veggies will only take 25 minutes.
