Zooming down I-4 today on the way to meet up with some friends who have fantastic production company here in town when I hear my phone make that message sound. Finally after parking I see that its from a good friend and fellow RKC Level 2, and she’s written something slightly cryptic:
“How do you roast vegetables?”
Immediately thinking of roasting about 5 different veggies off the top of my head I reply “which ones?!?!” then think of how it would be cool to write a general guide to roasting vegetables… hmmmm. Because not only is it easy, it tastes great and leaves you free to cook other things while they are safely roasting away in the oven.
The following is a quick basic guide and not to be taken as pure science. Every oven is different and pretty much, most of them lie, so check your veggies for doneness as they cook:
Basic Roast Veggies Chart!
|Asparagus||350-400 F||slather in olive or coconut oil, salt+pepper||20-25 min, flipping once if you wish|
|Beets||350-375 F||Scrubbed, quartered, oil and salt||covered baking dish, approx 1 hr or until tender, flip once.|
|Brussels Sprouts||425 F||Halved or quartered if large. Toss with olive oil, salt+pepper||14-20 min, Flipping once half way|
|Butternut Squash||400 F||Cut in half longways, scoop out the seeds, coat with oil, salt and pepper||Put on baking pan or cookie sheet, cut sides facing up, bake 25 mins or until tender|
|Carrots||400 F||Choose slim carrots, trim tops and ends, peel if you want. Oil, salt, pepper.||approx 35 mins, checking for tenderness and flipping once|
|Cauliflower||425 F||Chopped into bite-size florets, toss with olive oil, salt+pepper||20-25 min, Flipping once half way|
|Green Beans||375-400 F||Ends trimmed, oil and salt, one layer on a cookie sheet||20-25 Mins, flipping once|
|Parsnips||400 F||Sliced into 1/4″ thick coins, oil, pepper, salt||30-40min flipping once|
|Red Bell Peppers||500 F||Halve and remove seeds, stems, ribs. Put on cookie sheet with cut sides down.||Roast carefully until slightly charred, approx 15 mins. Be careful!|
|Sweet Potatoes||400 F||Choose small sweet potatoes. Scrub, prick with fork all over, rub with a little oil||Bake approx 45mins or until tender|
|Zucchini||400-425 F||Trim stem and end, quarter lengthwise. Oil, salt, pepper||15 mins, checking every 5 minutes or so|
Hope this is a good starting point for you, please try some more adventurous seasonings, as I have just listed the absolute bare minimum. Adding minced garlic etc to some of these would be great. Let me know what you come up with!