how to roast vegetables

Formula Meals: Roasted Vegetables

Roasted vegetables are an easy to make, delicious side dish that will turn even the pickiest of eaters into instant veggie lovers!

how to roast vegetables

Formula meals are back this week with a cooking basic so many people forget about: roasted vegetables. If roasted veggies are not in your weekly repertoire, they should be. Not only are they super easy to make, they also make most vegetables taste even better.

When vegetables are combined with a little oil and some high heat an amazing thing happens…they become addictively delicious. But in a good way! Roasting is the difference between knowing you should eat your veggies to actually looking forward to eating them. If you have a picky eater in your midst, treat them to roasted carrots, Brussels sprouts or some butternut squash. I have been known to eat an entire head of just-roasted cauliflower standing at the stove. With my fingers. I don’t even bother with a fork. To me, there are few rivals to a hot, slightly charred roasted veg. And the best part? There’s a formula. Which is code for you really can’t screw these up…too badly.

I like mine a bit on the charred side so I tend to keep the heat up at 425°. If you like yours a little less toasty, you can lower to 400°. Remember that thinner veggies (think bell peppers) will need less time than a starchy potato or Brussels sprout so you’ll have to adjust the time and temp accordingly. I usually set the timer for 15 minutes, give them a quick toss with a long wooden spoon, and then roast 10-15 minutes more, depending on the veg. As with most things, practice makes perfect so keep doing it until you get the result you love.

What’s the Formula?

1 part vegetables: choose from Brussels sprouts, turnips, squash, parsnips, potatoes, sweet potatoes, cauliflower, carrots, asparagus, cherry tomatoes, broccoli, eggplant, mushrooms, zucchini,etc.

1 part seasoning: salt and pepper work just fine, but consider adding cumin, turmeric, chili pepper, oregano, smoked paprika, dill, garlic, thyme, salt, cinnamon…I think you get the idea. 🙂

1 part oil: I actually just drizzle olive or coconut oil over the veggies — no measuring necessary.

Always the same: salt, aluminum foil, baking sheet

Preheat the oven to 425. Line a baking sheet with aluminum foil or some other high-heat baking sheet protector. Or don’t, this part is personal preference. Personally, I don’t like to scrub the baking sheet so I line it. Dice up your vegetables into bite sized pieces (remember, the more surface area exposed to the heat, the more caramelized goodness you get). Place veggies into a large mixing bowl. Douse with oil of choice. Season with favorite seasonings. Shake the bowl or toss with a wooden spoon. Pour veggies onto baking sheet and bake for 12-25 minutes. Try not to eat all at once.

9 replies
  1. Deanna Segrave-Daly
    Deanna Segrave-Daly says:

    Amen to this post! If someone tells me they don’t like a certain veggie, I ask them to try it roasted (heck it’s true for me with cauliflower and Brussels sprouts.) I often roast a huge batch of different veggies and then use for the week’s meals as pizza toppings, pasta/rice/whole grain mix-ins or sandwich stuffers.

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