How to Make Perfect Oven-Roasted Vegetables

September 20, 2017

Autumn will soon be upon us and one of my favorite things to do in the kitchen when the temperatures start to drop {and it is safe to turn the oven on without combusting in the already scorching heat} is make a large batch of roasted veggies. I chop the veggies, fill up two large roasting pans, and roast away! 

Before you do anything though, the oven should be preheated to 425 degrees. It should be piping hot and ready for your vegetables.  

... now let's talk veggies shall we? I am pretty sure that any vegetable {and fruit!} can be roasted and would taste absolutely delicious. Some of my favorite vegetables to roast are: 
  • White and Sweet Potatoes {of course!}
  • Onions
  • Asparagus
  • Garlic Cloves
  • Broccoli
  • Cauliflower
  • Peppers
  • Carrots
  • Eggplant
  • Mushrooms
  • Brussels Sprouts
  • Beets


One of the keys to making a good batch of roasted vegetables is to make sure the veggies are cut similarly in size. If you have super large chunks of potatoes but small pieces of onion, the onions are going to get too dark too soon while the potatoes won't be soft enough to enjoy. With potatoes specifically, it will depend on the type that will determine the size of which to cut them.  I usually cut large Russet potatoes {used in this recipe} into thin slices or sticks {fries!!}. Fingerling and small red potatoes are usually cut in half, lengthwise.


Another key is to use a GOOD oil to coat the veggies while they roast.  The oil aids in the crispness and texture and is very important.  I like using a very light olive or avocado oil when roasting veggies. It is also very important to season the veggies BEFORE roasting.  The sky is the limit when deciding what spices or seasonings to use. I typically keep it simple and stick with good 'ole sea salt and freshly cracked black pepper, but cumin, paprika, chili powder, thyme, rosemary, sage, etc. would be very good additions!


Ok – this is probably the most important key to making perfect roasted veggies.  Put your chopped veggies in a really large bowl and add your oil and seasonings. Toss, mix, stir and coat really really well with the oil. I have seen instances where the veggies are placed on a baking sheet and then "drizzled" with oil and roasted.  That never works for me.  I end up dropping large puddles of oil in some spots and leaving other spots dry.  Coating the veggies in a bowl ensures that they will be evenly coated and roasted all around. Also, do not skimp on the oil.  Every piece should have a nice glossy coating.


Be sure to use a large enough baking sheet and try and get the vegetables in a single even layer as best as you can.


The pan should be placed in the oven and left in to roast for about 20-25 minutes, depending on the type and size of the veggies and how crispy you want them to be.  I tend to let roasted potatoes, broccoli or cauliflower go a bit longer so they are crispy and charred a bit.  SO GOOD!


Roasted vegetables are a meal in themselves but they are also the PERFECT side-dish. I love this particular combination of potatoes, asparagus, onion and garlic – the onions and asparagus spears get nice a toasted crispness and the garlic cloves and potatoes become velvety, sweet and crispy at the same time.  

What are some of your favorite vegetables to roast?

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