Roasted Vegetables

5 from 1 vote

Just about any vegetable can be roasted. Roasting vegetables concentrates and caramelizes their natural sugars and intensifies their flavor.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish Recipes

Cuisine: American

Servings:

Calories: 116kcal

Author: Erica Schramek

Equipment

baking sheet

Ingredients

1 to 2 pounds of any vegetables
1 to 2 tablespoon of neutral oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 425 degrees Fahrenheit, move the oven rack to the middle position, and line a rimmed baking sheet with parchment paper.
Pat the 1 to 2 pounds of any vegetables dry and peel if necessary. Cut the vegetables into similarly sized pieces.
In a large bowl, coat the vegetables with the 1 to 2 tablespoon of neutral oil and season with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. Add a little more oil if the vegetables still look dry or don't seem evenly coated.
Spread the vegetables onto the baking sheet in a single layer.
Roast the vegetables until they are lightly brown and tender. Cooking times will vary depending on the types of vegetables you are using. Use the chart above as a guide to cooking times. For even browning, flip the vegetables halfway through the cooking time.

Notes

Storage

Leftovers can be refrigerated in an airtight container for up to 5 days. Freshly roasted vegetables taste best, but they can also be served cold on a salad or mixed with grains or cooked pasta the next day.

If you want to reheat your roasted vegetables, it is best to use a dry heat method like roasting, broiling, grilling or sauteing. I don’t like microwaved roasted vegetables because they tend to steam and become soft.

Nutrition