Roasting Vegetables

rkcampbell

Ok so I love roasted vegetables but I’ve never made them before (besides potatoes). What is your favorite veggie/method of roasting? Help a newbie out! (Ps-I DO NOT like sweet potatoes or Brussel sprouts. Anything else is fair game)

drebmc

You can oven bake anything really Cauliflower, carrot, bell pepper, onion, broccoli... Use spices and herbs to make your veggies more tasty. Onion powder, garlic powder, black pepper, chili, harissa, etc. Mixed the veggies with the spices, add some olive oil, spread them on a baking tray and bake them. And do not forget the salt.

paperpudding

My favourite method of roasting is putting cut pieces of vegetables in an oven bag with a piece of meat and tiny bit of cooking spray and putting in oven for an hour or so.

So easy I hesitate to label it 'a method.'

When I do a roast this way I use carrot, potato, pumpkin.

Nerys52

In a pyrex add pieces of zucchini, aubergine, onion, tomato, sweet bell pepper. Little sprinkle of sea salt and black and/or white pepper to taste. In a tbsp measure spoon add virgin olive oil from bottle. From spoon drip oil on vegetables carefully use spoon to coat last bit so spoon goes clean and all oil is used up. Perhaps you need a little more oil add some in spoon repeat. In a medium hot oven roast veggies and every so often turn. I usually want veggies not too soft. Prick with a fork see how cooked they are. Serve veggies hot. Any leftovers can be used cold on a sandwich next day.

Lillymoo01

I use an airfryer to roast my veggies all the time. That way I don't even need to use oil, just some herbs and spices. At the moment I am most enjoying zucchini with a little nutmeg and pepper but I also love asparagus, cauliflower, broccoli, carrot, bell pepper, pumpkin and those two that you don't. Just play around with different herbs and spices to find which ones you enjoy the most.

ChrisCatMama

I usually use a regular oven- mix potatoes, some garlic, a chopped onion, carrots, parsnips (if available) with some olive oil and spices at 400 degrees. I don’t add any salt to the vegetables til after (hubby is on a low salt diet) . Takes about 40 minutes to cook.
Taking notes on the other ideas here!! ☺️☺️☺️

missysippy930

Use whatever veggies & oil you really like.
I cut the veggies into similar sized pieces and put into a gallon sized zip loc bag. Drizzle with about a tablespoon of oil and seasonings, herbs, and spices of my choice. Seal bag and mix well. I let the bag sit on the counter, flat, for about an hour, flipping several times. When ready to roast, I put the veggies on a parchment lined baking sheet (to prevent sticking and easy clean up) and roast.

rkcampbell

Thank you all for the ideas!

ConnieAGinther

Thanks for putting this out there because I was looking for some ideas as well.

hesn92

I like to roast... potatoes, carrots, broccoli, mushrooms, red onion, zucchini... I'm sure there's others. My favorite is to do like, all of them at once. I have to space them out since the carrots for example take a lot longer to cook than the zucchini. I just toss them in olive oil and a little salt and pepper. At the end I douse them in everything bagel seasoning. That's my favorite thing to put on vegetables.

amusedmonkey

You basically toss with oil and salt (plus any spices you want to use) then roast and keep checking until they're ready. It's simple. You can roast anything, really, even romaine lettuce! The main thing to remember is if the vegetable is too watery, try not to snack it too close or on top of each other.

I like roasted cabbage "disks". You cut the cabbage into thin rounds, but not thin enough to fall apart. Brush oil on both sides (I prefer garlic infused EVOO), drizzle with additional oil and sprinkle with salt and pepper and any spices you wish to use (I like cumin). I like them plain without sauce, with just a squeeze of lemon.

Even fruits can be roasted. Just toss with sugar and roast. In this case, however, stacking is okay and even preferable for some fruits (like berries). Just make sure you do them in a deep dish because they give juice.

deannalfisher

amusedmonkey wrote: »

You basically toss with oil and salt (plus any spices you want to use) then roast and keep checking until they're ready. It's simple. You can roast anything, really, even romaine lettuce! The main thing to remember is if the vegetable is too watery, try not to snack it too close or on top of each other.

I like roasted cabbage "disks". You cut the cabbage into thin rounds, but not thin enough to fall apart. Brush oil on both sides (I prefer garlic infused EVOO), drizzle with additional oil and sprinkle with salt and pepper and any spices you wish to use (I like cumin). I like them plain without sauce, with just a squeeze of lemon.

Even fruits can be roasted. Just toss with sugar and roast. In this case, however, stacking is okay and even preferable for some fruits (like berries). Just make sure you do them in a deep dish because they give juice.

ohhh i hadn't considered roasted fruits! i mean i like grilled peaches - duh

paperpudding

Re salt as it has been mentioned by several.posters.

You do not need to roast things with salt. I never add salt to roasts.

( sure, you can if you want to, but posts seem to be coming across that it is a neccesary requirement - It is not)

SuzySunshine99

I made roasted rainbow carrots yesterday. Tossed them in garlic-infused olive oil, salt, and pepper. After they were done, I tossed in some fresh dill. They were delicious.

Terytha

I toss broccoli with a little lemon pepper spice, a little minced garlic and a little olive oil. Pop it in the oven for half an hour and enjoy the delicious.

For carrots and green beans, I use paprika, Italian spice (mix of rosemary, sage, parsley, thyme I get at the store) and a dash of salt, with olive oil.

For asparagus I just use steak spice and oil.

I have grapeseed oil also. Its flavor neutral, in case you don't like the taste of stuff like olive oil. I mostly use it for tempura.

puffbrat

This has basically been said already, but I will roast just about any vegetable in the oven with olive oil, salt and pepper. You don't need much of any of those, just sprinkle some on and then toss with your hands so all of the veggies get coated. Sometimes I will also add garlic powder, chile powder, lemon rind, or rosemary. Put them in the oven at basically any temperature between 350 and 425 degrees F and bake until they start to brown. I do the same prep but with larger pieces for grilling veggies.

aokoye

Basically most of what was said already. What I would add is that you should try not to overcrowd the pan just as you would try not to do on the stove. Otherwise they end up steaming as well. Additionally there's no need to drench them in oil which is something someone I was taking to a while ago mentioned she was doing (and was probably why her roasted vegetables didn't turn out well).

texasredreb

Cauliflower "steaks" are delicious. I use Mediterranean spices on them (ie basil, bay leaf, black pepper, cloves, coriander, cumin, dill, fennel, garlic, etc.). I also love to roast beets, traditional red and golden, alone or with other root veggies. On beets, I love a sprinkle of thyme and sea salt. When mixed with other root veggies (including sweet potato); I like powdered chicken stock and chili powder. It gives it that "sweet heat" flavor I love.

New_Heavens_Earth

Because I'm a lazy cook, I take a precut veggie tray (tomatoes, baby carrots, broccoli, cauliflower, sometimes celery) and put it on a baking sheet sprayed with cooking spray. I'll season the veggies, spray them again, and bake on 400. Sometimes I'll toss in a sliced onion, or use precut stir fry veggie trays or even frozen veggies.

AmyC2288

My favorite is to cut zucchini and squash into "spears", spray or toss with olive oil, sprinkle seasoning (I like seasoned salt and pepper) and roast! Make sure to spray the pan as well! I think I do them for 35 minutes at 400 (but I always check on the about halfway and then towards the end to make sure they don't burn)

lilithsrose

I roast broccoli and cauliflower pretty often. You can just use frozen veggies, coat them in olive oil and whatever herbs you like, then pop them in the over at 350 for about a half hour or so. I usually stir them around once or twice while cooking.

Sweet potatoes, squash, carrots, and zucchini roast very well. My go-to spice blend is salt, pepper, garlic powder, onion powder and paprika. Trader Joe's "Everything but the Bagel" seasoning works well for roasted veggies as well.

asliceofjackie

Parsnip. Parsnip. Parsnip. I can't overstate how delicious it is with parsnip.

I do this: Parsnip, carrots, onions, potatoes - all cut into wedges/strips~ish. Toss with a little bit of coconut oil, salt and black pepper. In the oven for about 15-20 minutes at 225°C, or until soft. Enjoy!

RAinWA

I like to roast whole heads of cauliflower at a time - just cut the bottom enough so it will stay upright and then roast at 425 for 30-45 minutes. I usually just rub them with oil and whatever spices I have handy but sometimes will rub them down with a mix of Parmesan, sour cream and dill.

Zinka61

Just for the record, I "hated" Brussels sprouts too, until I started roasting them. I peel and cut up a butternut squash, toss it with 2 diced Pink Lady apples and a couple of bags of frozen broccoli or Brussels sprouts, cut into small pieces. I spread all that out on parchment lined baking sheets and bake for *about* 45 minutes at 425F. Sometimes I roast veggies individually, but I love this mix.
Eta: I don't use any oil or salt or seasoning on this, and it turns out great. Just remember, as some have said, to spread it all out in one layer so it doesn't just steam in the oven.

April4th

I roast corn in the oven. A bag of frozen corn a little olive oil, salt, pepper, onion/garlic powder, maybe cajun seasoning. Very yummy.

CCCMistiq

I like to soak my sliced veggies in saltwater for a half hour, then broil until they poof just a bit & golden brown (I have to watch them carefully for 5-50 minutes depending on thickness & how close they are together). You can also add any other seasonings you like. I think the salt-water soak helps 'dry out' the surface a bit and help it poof the way I like so the surface is a touch crunchy & the inside isn't too dry.

My favorite vegetables to roast are red potatoes, any color sweet potato, parsnips, turnips, rainbow carrots, and pretty much any root vegetable. I cut potato-shaped veggies into wedges and put them skin side down & carrot-shaped veggies into slices. They all get flipped once after the first side poofs & gets a bit browned. Fewer veggies = shorter cook time, so don't crowd if you want them done soon.

I have been trying to avoid using cooking oil when it isn't necessary since no matter how much I try, my fat % rises quickly (often 80% of my intake or more!) whenever I'm not vigilant. I'm not against fat, it just happens to sneak in and make my calorie budget feel cramped whenever it steals the spotlight. If you are better at balancing your diet, tossing them in a bit of healthy cooking oil before roasting will help any seasonings you sprinkle on stick while cooking.

JohnnytotheB

I love celeriac, turnups, beets, potatoes, carrots and parsnips. Cut them all in about 1 inch squares. Toss in olive oil - add a little salt and pepper. In a 390-400 degree oven - viola. Wonderful.

wilson10102018

Go to the produce section and get some of everything mentioned above. Pile them all up on a baking sheet drizzle with olive oil sparingly and sea salt and put them in the oven at 375 F. As they cook, try them at various stages until they are burnt or shriveled up. Spend the afternoon on it. Then you will know what you like.

I'm betting on garlic, carrots, onions, bell peppers eggplant and squash.