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Cooking Technique: Roasting Vegetables

Let these vegetable roasting guidelines inspire you to try something new.

Roasting vegetables

One of the simplest cooking techniques to bring out the best qualities of vegetables is roasting. It’s a practically foolproof way to get dinner on the table without much hassle and to make vegetables the main event on the plate. Try roasting two or three types of vegetables and also preparing a whole grain such as farro, bulgur, quinoa, millet, barley, etc., as a complement. Voilà! Ring the dinner bell.

Let these general roasting guidelines inspire you to try something new this month.

  • Preheat the oven to 425 degrees Farenheit. A “hot” oven will help caramelize the natural sugars in the vegetables.
  • Chop or break vegetables into uniform bite-sized chunks or roast the vegetable whole. Smaller pieces cook faster and crisp better.
  • For easy cleanup, put a piece of parchment paper on a shallow baking pan or cookie sheet. Space the vegetables out for even cooking.
  • Either drizzle the veggies with a scant amount of extra virgin olive oil or measure the oil into a resealable plastic bag or a bowl. Add the veggies and toss to coat. The oil is meant to be a sticking medium for seasoning and should be used sparingly.
  • Season the vegetables. If plain salt and pepper are too boring, try adding curry mixes, Aleppo pepper, taco seasoning—whatever you’re feeling in the mood for.
  • Roast until soft or slightly browned/crisped on edges. Not all vegetables roast at the same pace. For example, beets will take longer than cauliflower, which will take longer than broccoli.
  • Experiment! In addition to dabbling with different herbs and spices, try different presentations. Toss a mix of roasted veggies in with your favorite pasta; make tacos with all the trimmings; put the vegetables in a wrap with a light, creamy goat cheese; or toss them with kale or arugula for a warm salad.

Sandy Todd Webster

For 22 years, Sandy Todd Webster was the chief architect of IDEA's content program - including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS - the industry's leading resources for fitness, wellness and nutrition professionals worldwide. She created, launched and nurtured these brands and many others during her productive and purposeful IDEA tenure. Sandy is a Rouxbe-certified professional plant-based cook and a Precision Nutrition Level 1 Coach who is pursuing a Master's degree in Sustainable Food Systems through The Culinary Institute of America (expected August 2024). She plans to combine these passions with her content expertise to continue inspiring others to make the world a more just, healthy and regenerative place.

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