If you’ve ever wondered how to roast vegetables in your oven so they are tender and delicious, here are some tips for you! And a recipe for my favorite roasted veggies.
How to Roast Vegetables
If you’ve ever gone through my recipe index, you will see that I am a big fan of roasted vegetables. I love making a big batch and eating them whenever I am hungry. They are great with a little balsamic drizzle or mixed in a salad for lunch. I love them in omelets and quesadillas too. They are also good next to Spicy Oven Fried Chicken or Grilled Flat Iron Steak.
Right now I am the only big veggie fan in the house. My daughter is out on her own and she is the only other vegetable lover in the family. My 18 year old son eats as little vegetables as he can get away with and my husband could take them or leave them. I’ve tried the old threat that if you don’t eat your veggies, you will not get big and strong but my family just doesn’t buy it. My son is six foot three and my husband carries couches and desks by himself. So much for that.
The nice thing is I don’t have to hide my cooked veggies in the back of the refrigerator or put a “hands off” sticky note on them. I can put them right up front and I know they will not be touched. I can be greedy and have them all to myself. If you are ever in the area, stop by and I am ready to make a veggie quesadilla or omelet anytime.
Tips and Tricks for Oven Roasted Veggies
- Line your pan with aluminum foil or parchment paper. It makes clean up really quick.
- A drizzle of olive oil and sea salt is really all you need to make vegetables taste great. I add garlic, herbs and other seasonings also but if they are not available there are no worries.
- If you are mixing potatoes or root veggies with other ones, cut the potatoes in small pieces so they will cook quicker. The other vegetables can be left in bigger pieces.
- If you are short on time, 400 degrees is the perfect temperature for veggies to roast quickly.
- Cook what is in season! The fresher the better!
Best Vegetables to Roast
Of course, you can roast pretty much any vegetable that suits your fancy. It also depends what’s in season, because I’ve found that vegetable dishes usually turn out the best when the vegetables you’re using are fresh and at their best! These are some of my favorites to make.
- Peppers: they get nice and sweet when roasted and perfect as a side dish or on sandwiches, pizzas or salads.
- Carrots: roasting is a great way to coax out the natural sweetness of carrots. Baby carrots are especially delicious this way!
- Asparagus: a tender and delicious vegetable, asparagus develops a nice crispy texture when it’s roasted without losing any of its distinctive green flavor.
- Mushrooms : This earthy vegetable releases liquid when roasted creating delicious juices that is perfect for a sauce.
- Squash: to be more specific, butternut squash tends to do really well when roasted. It has a unique nutty flavor to it, and with some herbs and spices it can be a delicious side or addition to any dish. I really like zucchini, yellow summer squash and delicata squash too.
- Cauliflower: Another vegetable that’s sweetness is brought out by roasting. I love making cauliflower with Buffalo sauce too.
Now that you know how to roast vegetables in your oven, make a nice big pan and enjoy them all week!
Recipes Featuring Roasted Vegetables
- Easy Roasted Brussels Sprouts
- Oven Roasted Asparagus with Lemon Zest
- Pan Roasted Potato and Arugula Salad
- Perfect Roasted Broccoli from Cookie and Kate
- Roasted Yellow Squash from Skinny Taste
- Roasted Asparagus with Eggs
If you like these tips for how to roast vegetables in the oven and the recipe for my Easy Garlicky Roasted Vegetables, please give it a 5-star rating below!
Easy Garlicky Roasted Vegetables
- 2 Cups cauliflower florets
- 2 medium zucchini, sliced
- 1 Red or yellow pepper cored, seeded and cut into two inch slices
- 10 ounces mushrooms sliced in half
- 2 Green onions chopped
- 3 Tablespoons olive oil
- 1 Tablespoon chopped garlic
- 1 Teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat oven to 400 degrees.
- Line a large baking pan with foil or parchment paper.
- In a large bowl, toss the veggies with olive oil and garlic. Spread out on the baking pan. Sprinkle with salt and pepper.
- Roast for about 25 minutes or until they are tender and cooked to your liking. Turn once in between cooking.