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!

All info is approximate…
Vegetable	Temperature	Prep Method	Time
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!