Tips on Roasted Veggies

 

Roasting vegetables is an easy go-to side dish for your dinners, and not to mention it is super easy and affordable!

Here are some simple tips to remember when it comes to roasting vegetables in the oven!

Don’t be shy on the Oil

Once you’ve cut your vegetables down into bite-sized pieces, toss them with a good quality olive oil. Use enough to give your veggies a glossy coat, but you don’t want a puddle of olive oil either — a tablespoon or two usually works best!

Salt & Peper Baby

Make sure to sprinkle salt and pepper over your veggies and give them a quick toss, don’t be excessive though, just enough so each piece has a little bit.

Let them breathe

You don’t want to crowd your pan, make sure there is a little space in between the veggies.

Roasting 101

Roast your veggies until they are tender enough to be pierced with a fork and toasted just a bit around the edges. (The crisp edges is what makes roasted veggies so good)

 

General Roasting Times for Vegetables

Courtesy of www.thekitchn.com/how-to-roast-any-vegatable-101221

Cooking times are for roasting vegetables at 425°F.

• Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
• Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
• Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
• Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
• Thin vegetables (asparagus, green beans): 10 to 20 minutes
• Onions: 30 to 45 minutes, depending on how crispy you like them
• Tomatoes: 15 to 20 minutes