If you are looking for a no-fail, easy-to-remember technique for roasting up any type of vegetable, then we have a good news, as we have got you the right method to do that. The simple way to consistently roast your exotic veggies lies in a few easy steps. Start with sorting your vegetables, then prepare them for cooking, followed by maximising surface area for roasting them evenly. Arrange the veggies on a tray lined with butter paper, grease them with a little vegetable oil, season them, and simply roast them according to their group (mentioned below). From there, all you need to do is to just wait for your vegetables to get roasted and season them a little more and serve them up to your friends. Roasting veggies is an interesting way to add vegetables to your diet. Other than being an incredible accompaniment, roasted veggies can even stand on their own as a light meal, especially if you pair them with an egg-less chilli and parsley mayonnaise for dipping.
(Also Read: Sunday Chicken Roast Recipe)
But, before you wear your chef's hat and test your culinary skills, let's learn the basics of roasting vegetables. Every vegetable possesses a unique character, which makes them different from one another. Some are grown above the ground, while some are grown under the surface. Likewise, the time duration which each vegetable takes to turn golden-brown also differs.
Roasting Time For Vegetables
The temperature at which all vegetables are roasted is 425 degrees F (220 degrees C).
- Onions: 30 to 45 minutes
- Tomatoes: 15 to 20 minutes
- Soft vegetables (like bell peppers and zucchini): 10 to 20 minutes
- Winter squash (butternut squash, acorn squash): 20 to 60 minutes
- Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
- Root vegetables (beets, potatoes, carrots): 30 to 45 minutes
- Thin vegetables (asparagus, green beans): 10 to 20 minutes
Now, we know that all the vegetables have a different roasting time. But, did you know that there are different ways to roast vegetables when you mix them together. Yes, you read that right! So, if you would like to make a roasted mixed-vegetable side dish, you have three options.
Ways To Roast Mixed Vegetables
- Pair the same type of vegetables together. Meaning, you can club the veggies that almost roast at the same rate. For instance, you could roast tomatoes, bell pepper and broccoli together, or green beans with zucchini. Chop them and put them on the same baking sheet and roast them together.
- Roast them individually. It is time-consuming but one of the easiest methods. Roast the individual veggie on separate baking trays and club them together after roasting. This will help you keep a check on each vegetable and pull them from oven when they are done.
- Roast them in phases. This is what even the chefs at restaurants prefer to do. Add different vegetables to the baking sheet in stages. Start with the ones that take the longest time to roast, and then add softer vegetables later.
(Also Read: 8 High-Protein Vegetables You Must Start Eating)
How To Roast Vegetable: Easy Method To Prepare Your Side Dish
What You Will Need
- Mixing bowl
- Measuring spoons
- Baking dish or
- Baking sheet/butter paper
- Chop all the veggies into uniform pieces so that they can cook evenly. You may even peel them if you like. Since larger pieces take a bit longer to roast, it is best to chop the veggies into small pieces. Remember to pat dry the veggies.
- Once all the veggies are uniformly chopped, toss them to a larger bowl and season with olive oil, salt and black pepper. If you don't have olive oil, then you can also use vegetable oil, sesame oil or sunflower oil. Add more oil if the veggies still look dry or don't seem evenly coated.
- Now, spread the veggies onto a baking sheet or parchment paper in an oven-proof skillet, better still use a baking dish. Not all parchment papers are appropriate for higher cooking temperatures. It is always better to check packaging for details.
- Make sure all the veggies are placed with a little space in between because if they are too crowded, they will steam instead of getting roasted.
- Roast the vegetables until tender by placing them in the oven at 425 degrees F (220 degrees C). Check and stir the vegetables every 10 to 15 minutes.
- Continue roasting the vegetables until they look golden-brown and crispy and have charred bits at the tips and edges. You can also check this by piercing veggies with a fork or knife.
- Add a little more oil and salt if desired, then season as you like. We recommend adding lemon juice and fresh herbs. Arrange on a plate and pair them with your favourite mayonnaise. Serve while still hot.
(Also Read: 10 Best Roast Recipes)
Try this recipe at home, click pictures and hashtag it #NDTVFood. We would be happy to see your yummy creations. Here is an egg-less mayonnaise recipe for the ones who are looking for a vegetarian option for this delightful accompanier.
About Shubham BhatnagarYou can often find Shubham at a small authentic Chinese or Italian restaurant sampling exotic foods and sipping a glass of wine, but he will wolf down a plate of piping hot samosas with equal gusto. However, his love for homemade food trumps all.