How to: Roast Vegetables

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Want to make sure you eat all that produce you bought? Roast those veggies! 

What you need: Your favorite veggies + olive oil, salt, pepper 

Veggies to use with this method: Sweet potato, broccoli, mushrooms, parsnip, cauliflower, brussels sprouts, carrot, onion, garlic, bell pepper (any color), 

Veggies to NOT use with this method: White potato, leafy greens, squashes, peas, corn.
If you want to use any of these veggie, just cook them separately and mix in with your sheet pan of roasted veggies once everything’s done cooking. 

Preheat your oven to 400 degrees. 

Prep your veggies – clean, peel, core, etc. 

Cut everything into aprox the same size. I like to chop my veggies so everything’s in about 1 inch pieces. 

Toss all those veggies onto a large, metal, rimmed baking sheet. 

Do not use parchment paper. Do not use a glass pan. Your veggies won’t caramelize if you use either of these items. 

Drizzle veggies with 2-3 Tbsp of olive oil, salt and pepper. Toss everything around so it’s well coated. 

Place in a 400 degree oven for 20-25 mins.* 

*Note: Your cooking time will vary, based on the size of your veggie pieces. (Small pieces = less time. Big pieces = more time.) 

Check on veggies and toss them around in the pan at least twice while they’re roasting. Feel free to do it more often if you’d like. This is also a good time to see how they’re coming along.

Remove from oven and either eat immediately or let cool enough to touch before putting the in the fridge to enjoy later. 

A container full of cooked veggies will last 5-7 days in the fridge, and since everything’s already been washed, peeled, chopped and cooked, you’re much more likely to grab roasted veggies and toss them in other dishes. 

What to add roasted veggies to? Try: 

  • Quesadillas
  • Grilled cheese sandwiches
  • Quinoa
  • Mac and cheese
  • Pasta
  • Rice
  • Baked potatoes 

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  1. Pingback: How to Make Quiche | Mitten Girl

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