It's a hands-off way to cook that maximizes browning and makes vegetables delicous.
Roasted vegetables are hands down my favorite way to get my greens in. So while you can roast pork tenderloin or even peaches, today I’m going to talk about roasting vegetables.
I’m of the opinion that people who don’t like vegetables just haven’t had them roasted yet. So come on over to the charred side.
You just have to keep a few things in mind.
Keep it simple. And salty.
You just need salt and some form of fat (usually oil) to roast vegetables. Honestly, that’s it.
Well, I guess you’ll need a sheet pan. And having a big bowl for tossing them in oil and salt is nice. Oh! And a really hot oven! That’s important.
Okay, I lied. 😞 You do need a few more things.
Here’s the basic strategy you can use to roast just about any vegetable:
- Crank your oven up to over 450 degrees (you can play with higher or lower depending on your oven and the vegetable you’re cooking).
- Add your vegetable, salt, and oil in a large bowl and mix it together well. This makes sure every vegetable is covered in oil so it browns beautifully.
- Lay your vegetables out in an even layer on a sheet pan. Remember to not overcrowd them or they won’t brown properly.
- Cook them until they are starting to char.
- Then try not to eat them all directly out of the pan before dinner.
Yes, I know I didn’t tell you how long you need to cook them. But that will always depend on what vegetable you are cooking, how large the pieces, and how hot your oven is. Instead of waiting for a specific time, use your eyes to look for browning, your nose to smell for that delicious aroma (you’ll smell what I’m talking about), and a knife to see if they are cooked through.
Then when they start to look like they’re close, taste one to be sure! I start checking on my vegetables after about 8-12 minutes for more delicate ones like zucchini and about 20 minutes for thicker ones like chunks of sweet potato. In total, thicker vegetables could take up to 40 minutes or even an hour in total.
You also don’t want to stir your vegetables. Keeping the same side in contact with the hot pan for longer gives you that charred element. Sometimes you might want to flip your vegetables if they are thicker, but often I’ll just leave them on one side. Hey, we’re allowed to be a little lazy in the kitchen, right? 😉
And now we’ve got the basics. So let’s take it to the next level.
How thick is the vegetable?
Thicker veggies like Brussels sprouts, cabbage, carrots, or potatoes may need a head start before roasting. This ensures they are cooked all the way through before getting burnt.
You can make sure your vegetables are roasted perfectly on the outside and tender on the inside by using a two-step cooking method. This could happen in different ways — like blanching them in water first — but I prefer doing a steamy roast instead.
What’s a steamy roast?
You still mix your vegetables with salt and oil first but then add a tablespoon or two of water to the sheet pan you’re using. Then cover your veggies with aluminum foil. Throw them in the hot oven for about 10-20 minutes (depending on how they thick your pieces are). Then remove the foil.
Why uncover them?
Adding water and then covering them allows you to utilize steam to your advantage. The steam will help the vegetables cook all the way through. However, that steam will also prevent your vegetables from browning and getting crispy. So you want to let the steam escape by removing the cover💨. Once exposed, the vegetables can work their way towards that beautiful char.
Okay, really no other seasoning?
No. You really don’t need anything else. By roasting them, you'll bring out some natural sweetness. And by making sure they are cooked perfectly (salt and oil help of course), you’ll let the unique flavor of the vegetable shine 🌟🥕🥔🍆🌟. Doubly so if you’re roasting something local and in season.
But if you want to add other flavors, go for it! The world is your oyster. Freshly ground spices. Red pepper flakes. Or one of my favorite techniques is to treat roasted vegetables like you would a salad and mix them with a vinaigrette after they come out of the oven.
Now get out there and roast some vegetables!
Where I learned this: Trying out recipes in How to Roast Everything by America’s Test Kitchen
FAQs
Roast veggies taste lightly crisp on the outside, and tender and caramelized on the inside. The oven brings out their natural sweetness, making them appealing to picky eaters. That eating vegetables is healthy and important is no longer up for dispute.
What is the best method of cooking vegetables? ›
Steaming veggies can preserve nutrients, color, shape, and texture, without having to add any unnecessary fats through ingredients like oils or butter. To steam, place food into a steam basket and cover over simmering water. Since food is not directly touching the water, vegetables retain more of their nutrients.
Is roasting a healthy cooking method? ›
Generally speaking, roasting and baking are healthy forms of cooking that result in minimal losses of vitamin C. However, during long cooking times at high temperatures, up to 40% of B vitamins may be lost in the juices that drip from the meat (6).
Is roasting vegetables healthy? ›
are roasted vegetables healthy? YES! Roasted vegetables are extremely nutritious! Vegetables contain a wide variety of vitamins and minerals, as well as fiber — which has so many amazing health benefits — plus phytochemicals and antioxidants that may reduce inflammation and help fight off disease.
Is roasting vegetables better than boiling? ›
Roasting relies on the dry, high heat of the oven and zero water, so this will help to prevent nutrient loss. It's also great for texture and flavor, as the result of roasting is usually deliciously crunchy, slightly sweet vegetables.
Is it better to roast or grill vegetables? ›
“Roasting brings out some of the natural sugars in the veggies,” said Jeffrey. “For example, give me a roasted carrot over a grilled carrot any day of the week.” He recommends using harder veggies, like potatoes, root vegetables, broccoli, cauliflower, Brussels sprouts, and winter squash, when roasting on a sheet pan.
Which cooking method is healthiest for cooking veggies? ›
Best: Steaming
A gentle steam is best; it allows vegetables to maintain their nutrients because the vitamins and minerals don't leak out into the water you end up discarding. “Steaming is one of the best ways to retain nutrients, and tends to be one of the quicker methods of cooking vegetables,” says Raimo.
Does roasting veggies remove nutrients? ›
Roasted or broiled — Dry heat cooking methods are a great way to enjoy vegetables without losing too many nutrients. Plus, roasting or broiling make tougher vegetables more palatable and easier to digest. Boiled — When cooking vegetables over a long period of time in water, some nutrients will be lost.
What is a disadvantage of roasting? ›
Here is a list of cons of roasting: Roasting can be a long process and requires prior planning. Some cuts of meat or large vegetables can be expensive and may require a higher level of skill to cook properly. Roasting can create a mess in the kitchen with grease and drippings.
What is the unhealthiest cooking method? ›
Deep-frying is one of the worst ways to cook your food, as it bathes your food in oxidized fats, denatured proteins, and glycated sugars.
Steaming is popular because it is one of the healthiest cooking methods, especially for preparing vegetables, as it preserves the natural color, flavor, texture, and nutrients of food. Steaming also helps retain the moisture and tenderness of food and prevents the formation of harmful substances.
What does roasting do to vegetables? ›
This process makes flavours bigger and bolder and brings out extra sweetness from the sugars that were there from the start. Almost any vegetable will benefit from being roasted, although those that started sweet – like carrots, onions and sweet potatoes – do best.
What is the best oil for roasting vegetables? ›
For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.
Can you eat too many roasted vegetables? ›
While Rosemond says that most people struggle to eat enough vegetables, it is possible to eat too many, which can cause gas, bloating or diarrhea. “Your stomach will tell you 'OK, this is too much,'” Rosemond says.
Is it better to fry or roast vegetables? ›
Roasting vegetables exposes them to high heat for longer periods of time which can decrease vitamins, but not all nutrients are lost. The benefit of roasting is that it brings out the best flavors in vegetables making them much more delicious without adding unhealthy fat and sodium.
Does roasting vegetables make them taste better? ›
Roasting has the effect of caramelizing vegetables, which enhances their natural sweetness and flavors. Plus, it adds a nice crispy texture.
What is the secret to roasting vegetables? ›
The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.
Does roasting destroy nutrients in vegetables? ›
Roasted or broiled — Dry heat cooking methods are a great way to enjoy vegetables without losing too many nutrients. Plus, roasting or broiling make tougher vegetables more palatable and easier to digest. Boiled — When cooking vegetables over a long period of time in water, some nutrients will be lost.
