Which vegetables are best for roasting?

Vegetables like butternut squash, Brussels sprouts, cauliflower, and carrots are excellent choices for roasting. They develop a delightful caramelization and rich flavor when baked. Adding root vegetables like turnips and radishes provides a wonderful variety of textures and tastes. The key is to cut them into even pieces, ensuring they cook uniformly.

What is the secret to roasting vegetables?

The secret lies in high heat and proper seasoning. Preheat your oven to 425°F to ensure the vegetables become golden and crispy. Always toss them with a generous amount of olive oil, salt, and pepper before roasting. For an extra flavor boost, consider adding fresh herbs like rosemary or sage, and finish with a splash of lemon juice or apple cider vinegar.

What can I make with roasted vegetables?

Roasted vegetables are incredibly versatile! Toss them into salads or grain bowls for a hearty meal. You can also use them as a filling for wraps or sandwiches. Leftovers make a perfect topping for soups or pasta, or you can blend them into a flavorful vegetable soup.

What veggies should you roast together?

When roasting different vegetables, consider their cooking times. Group similar veggies like Brussels sprouts and cauliflower together, as they roast at comparable rates. Harder veggies like carrots and squash might take a bit longer, so place them where they’ll get the most heat. Always keep an eye on them, and remove any that are done earlier to prevent overcooking.

Delicious Roasted Vegetable Recipes for Every Meal

Name: 7 Flavor-Packed Roasted Vegetable Recipes to Savor
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cubed butternut squash; 2 cups halved Brussels sprouts; 2 cups cauliflower florets; 2 carrots, cut into 1-inch pieces; 1 to 2 turnips, cut into 1-inch pieces; 1 small red onion, cut into wedges; 1 cup halved red radishes or cubed daikon radish; Extra-virgin olive oil, for drizzling; Sea salt and freshly ground black pepper; 2 tablespoons chopped rosemary or 12 chopped sage leaves, optional; Apple Cider Vinegar Dressing, optional; Lemon wedges, for serving, optional

Description

These oven-roasted vegetables are a delicious side dish, seasoned with salt, pepper, and optional fresh herbs.

Ingredients

Scale

2 cups cubed butternut squash

2 cups halved Brussels sprouts

2 cups cauliflower florets

2 carrots, cut into 1-inch pieces

1 to 2 turnips, cut into 1-inch pieces

1 small red onion, cut into wedges

1 cup halved red radishes or cubed daikon radish

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

2 tablespoons chopped rosemary or 12 chopped sage leaves, optional

Apple Cider Vinegar Dressing, optional

Lemon wedges, for serving, optional

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Instructions

1. Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.

2. Arrange vegetables in separate rows on the baking sheets, grouping similar cooking times together.

3. Drizzle with olive oil and sprinkle with salt and pepper.

4. Roast until tender and golden, tossing halfway through. Switch racks if using two sheets.

5. Remove vegetables as they’re done. Mix together and transfer to a serving platter.

6. Season with salt, pepper, lemon, rosemary, or apple cider vinegar dressing if desired. Serve warm.

Notes

Butternut squash: 30 to 35 minutes

Brussels sprouts: 25 to 35 minutes

Cauliflower: 25 to 30 minutes

Carrots: 15 to 25 minutes

Turnips: 25 to 30 minutes

Onion wedges: 30 minutes

Radishes: 10 to 15 minutes

Prep Time: 10
Cook Time: 30
Category: Side Dish
Method: Roasted
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150 kcal
Sugar: 6 g
Sodium: 220 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 3 g
Cholesterol: 0 mg