Y’all! We blinked, and summer vanished. Can you believe it? It’s still pretty hot here in Texas but I know it’s time for those fabulous fall recipes that I wait all year to enjoy. While salads tend to dominate the summer scene, cooked vegetables bring us more comfort in the fall.
One of the best ways to enjoy your veggies as the temperatures cool down is
to crank up your oven and roast them. It gives them a fantastic texture and flavor that tastes more decadent than any other cooking method, in my opinion. They’re just delicious! Plus, they pair well with any main dish.
If you’ve ever tried and failed at roasting veggies – perhaps they were overdone, or some pieces were still raw – you’ve got to keep reading to make the best roasted vegetables to go with every meal. Even those big holiday meals can do with a presentation of perfectly-roasted vegetables.
Honestly, you can roast any vegetable out there, though you should choose
ones that have similar cook times to ensure they all finish at the same time.
Aside from that, follow these tips!
1. Use high heat
For roasted veggies to turn out just right, you should preheat to 400 to 450F
and then cook.
Roasted vegetables will cook more evenly and taste their best if you cut them
down to 1-inch sizes. Green beans and asparagus should always be left whole
Your veggies need a light coating of olive oil or an oil based dressing to help them
cook properly. Plus, it adds plenty of flavor too. If you use olive oil, you’re
free to experiment with spices and herbs from your cabinet like curry powder, cajun seasoning, or even a great salt-free seasoning mix like Mrs. Dash
If you’re making roasted veggies for a crowd, use 2 or more pans and roast in
batches. It might seem like more work, but your vegetables won’t cook
evenly if you shove them all in one pan.
Don’t just pop them in the oven and forget it. Halfway through the cooking
time, stir them around. The edges of the baking sheet tend to get hotter than
the middle. Doing this assures even cooking.
Because different vegetables will require different cook times, it’s wise to pair them with similar vegetables. Root vegetables like potatoes will always take longer. If you’d like to serve them with softer vegetables, you should put the potatoes in first and then add your other veggies to the tray.
Vegetables with shorter cook times around 20 to 25 minutes are asparagus, bell
peppers, broccoli, halved brussels sprouts, cauliflower, yellow squash, green
beans, and zucchini. Cabbage does best when sliced into thick 1-inch chunks
at 30 minutes. Carrots, butternut squash, and sweet potatoes are all suitable
for 30 minutes too.
Potatoes will take about 45 minutes. If you want to roast grape or cherry tomatoes, it will only take 15 minutes. Kale also takes just 15 minutes, but there’s no need to keep it in a single layer unless you want to make kale chips.
Complete your favorite fall meals with a side of roasted veggies for a healthy
and delicious way through the season!
Priscilla Askew is a Nutrition & Dietetic Technician, Registered. She loves all things related to health & fitness and blogs about her adventures in running, triathlon, and nutrition.