If I had a dollar for every pan of roasted veggies I have made in my lifetime, I would be rich. If I had a dollar for every time someone asked me how I make my roasted veggies, I would be even richer.
With that being said, I’m not sure why it took me over three years to officially post a recipe for my beloved roasted veggies, but better late than never I suppose. They are so so simple to make, and super satisfying! Now you can easily refer back to my method of making them whenever you have questions. After doing it a few times, you’ll have it memorized and be a veggie roasting pro just like me! ; )While I am posting the recipe for my roasted veggies, there is something important that I want to address. As a dietitian (and food blogger), I encounter a lot of individuals who dislike vegetables, or think that they dislike vegetables. Certain veggies, such as Brussels sprouts, are on the list of veggies that most people believe they dislike, whether they have tried them in the past ten years or not. All I am asking is this: if there are any veggies that you have never tried, or haven’t tried recently, that you think you don’t like, but you have never tried roasting them, please try them again. Roasting brings out an absolutely amazing flavor in so many veggies, unlike steaming. No offense to steaming, but steamed veggies suck in comparison to roasted veggies. Yes, roasting takes more time, but the oven does most of the work for you! It only takes a few minutes to season the veggies, then they hang out in the oven for 30 minutes. It’s well worth the extra time. I PROMISE. Give it a chance. For those of you who are very black & white and need exact amounts for everything, you might hate me, but this process really isn’t very scientific. It doesn’t really matter how many veggies you’re doing at a time. This cooking temperature and time should remain pretty consistent regardless (at least for the veggies I list below). I also don’t measure the spices. I just sprinkle on as much as I feel is necessary and call it good. Cooking is kinda like life. Don’t take it too seriously, and it’ll all turn out okay! ; )
COOKING TIME & TEMPERATURE
- Roast veggies at 400 F for 30-35 minutes total. I always flip them halfway through using a large spatula, around the 15-minute mark. This helps them cook/brown more evenly, and also gives you an idea of how well they are cooking and if you might want to cook them shorter or longer than usual.
- This is the method I use for my go-to veggies, including broccoli, cauliflower, Brussels sprouts, carrots and sweet potatoes/regular potatoes.
- I always use either extra virgin olive oil (my favorite is the Kirkland’s Organic Extra Virgin Olive Oil from Costco) or avocado oil (either Chosen Foods or Primal Kitchen; also cheaper at Costco).
- I typically use 2-3 Tbsp of oil, depending on the amount of veggies I’m making at a time. I like to make a large amount at once so I have leftovers for the next few days.
- I often get questions about how I get my veggies to stay *crispy* the next few days. Unfortunately, they are not going to be as crispy leftover as they are fresh, but I still enjoy them. To each their own.
I like to keep things simple with my seasonings. I only use garlic powder and pepper when seasoning the following:
- Brussels sprouts
- White/red potatoes
- Carrots (Sometimes I like to also add paprika and chili powder to make them taste like seasoned carrot “fries”)
For sweet potatoes, I simply season with cinnamon.
Let’s talk about SALT.
Someone commented the other day that they had to add salt to my recipe, and thought maybe I forgot to add it in the ingredients. The truth is, I very rarely add salt to recipes. A lot of foods that we eat on a daily basis already have plenty of sodium in them, so I do my best to avoid adding salt to my meals as much as possible. However, that does not mean that you can’t add it! I have truly gotten used to eating my food without adding salt and don’t ever feel like I “need” to add salt, but if you need that extra flavor, go for it! As always, you can modify my recipes any way you want to please your (or your kiddos) taste buds. 🙂
The time and temperature may have to be adjusted slightly for other veggies depending on what you’re making, but for the ones I listed above, this works like a charm every time! Lastly, different ovens may cook differently, so adjust cooking time as needed for your oven.
I hope this helps! Now send me all your delicious veggie roasting pics! ; )