Guide to Roasting Vegetables
Roasting transforms vegetables into crisp and juicy deliciousness…That's why it's one of our favorite ways to prepare them! Just chop, toss in oil, and place in a hot oven. And voila, you have the perfect accompaniment to any meal.
ASPARAGUS
Snap off the ends of the stalks and discard. Toss in oil, salt, and pepper. Roast at 450 degrees Fahrenheit for 20 to 25 minutes, or until asparagus is tender.
Beets
Trim off stems and roots. Lay out a piece of foil and then a piece of parchment paper over the top. Drizzle beets with olive oil and lay beets on top of the parchment paper. Fold up foil and parchment paper around the beets.
Roast in oven at 450 degrees Fahrenheit for about 1 hour (or until beets are soft enough to be pierced with a knife). Leave to cool slightly, then use an old hand towel (it will stain) or paper towel to rub off the skins.
Broccoli (Or Cauliflower)
Cut off the stem and slice into 1-inch pieces. Break the head into florets. Cut larger florets into approximately 1-inch pieces. Toss in oil, salt, and pepper on a rimmed baking sheet.
Roast at 450 degrees Fahrenheit for about 25 minutes, or until tender and browned.
Brussels Sprouts
Cut off ends and peel away any yellow leaves. Toss in oil, salt, and pepper. Roast at 450 degrees Fahrenheit for 20 to 25 minutes.
Cauliflower
Follow the same directions as for broccoli.
Carrots
Peel carrots. Toss in oil, salt, and pepper. Roast at 450 degrees Fahrenheit for 30 to 35 minutes (depending on size).
Corn
Preheat oven to 350 degrees Fahrenheit. Place corn directly on the oven rack, with husks still intact. Roast for about 30 minutes, or until corn is soft.
Remove corn from the oven. Allow to cool briefly before peeling down the husks, drizzling with butter, and eating. (This method is great for cooking a bunch of corn at once.)
Mushrooms
Toss whole mushrooms with oil, salt, and pepper. Sprinkle with herbs such as oregano or thyme. Toss again.
Roast at 450 degrees Fahrenheit for about 20 to 25 minutes, until mushrooms are golden brown (they will be slightly shriveled, but will still taste wonderful!).
Potatoes
Use whole small potatoes or slice larger potatoes into 1/2-inch cubes. Toss in oil, salt, and pepper. Roast at 425 degrees Fahrenheit until tender and browned (about 30 minutes).
Optional (and excellent!): Toss a few sprigs of rosemary or thyme in with seasonings.
Sweet Potatoes
Cut sweet potatoes into wedges. Toss in oil, salt, and pepper. Roast at 450 degrees Fahrenheit for 20 to 25 minutes, until tender and golden brown.
Tomatoes
Use small tomatoes or cut larger ones in half. Toss in oil, salt, and pepper. Spread evenly oven a rimmed baking sheet or casserole dish. Sprinkle with rosemary and place a few pieces of garlic among the tomatoes.
Roast at 400 degrees Fahrenheit for about 30 minutes.
We hope this information is helpful to you and look forward to hearing about all the great dishes that come from your kitchen!