Kathy’s Home & Garden Tips – Roasting Vegetables

We have been told for years we need to eat more vegetables. But many people, especially children, have an aversion to this food group. Many of us are simply bored with veggies and looking for a great way to enjoy this very healthful food—the cure is roasting. 

Roasting brings out the natural sugars and intensifies the flavor. With the addition of some healthy oil, herbs, and spices, you can create a beautiful and flavorful side or even a main dish.

First, think outside the box when picking your roasting vegetables. We are used to roasting root vegetables like potatoes, carrots, and parsnips. But look beyond to all the cruciferous veggies like broccoli, cauliflower, and Brussels sprouts. Add squash like zucchini, yellow, acorn, and butternut for a sweet flavor explosion. Onions, bell peppers, and even tomatoes can be roasted. If you are not sure if a vegetable can be roasted, just try it out. You never know how great it can be. 

Vegetables will roast at different times depending on the vegetable type, size of the cut, and temperature. You are looking for the vegetable to have a little char; that is the flavor. You may have to go a little longer than you think to get that bit of black on the edges.

Do not skimp on the oil. Healthy oil like olive or avocado oil is good for you, and you need every bit to be coated with the oil. A couple tablespoons are usually enough. Toss your bite-sized veggies with your hands in a bowl to coat them all. Spread on a rimmed baking sheet leaving space in between each piece. Crowding the pan too much will steam the vegetables, not roast them. 

Next, add your seasonings. Again, be generous but not too much. Kosher salt and freshly ground black pepper are sufficient, but be creative and add whatever strikes your fancy. Garlic is always a good choice. Roast an entire bulb of garlic in olive oil wrapped in foil till soft. This makes a great spread on fresh French bread. Italian seasoning and rosemary are great on root vegetables. Roast in a hot preheated oven set at 425 degrees till you see edges turn toasty. Start checking after 15 minutes. Do dry the vegetable pieces as much as you can for better roasting.

Vegetables do take varying times to get roasted. Soft vegetables like peppers, green beans, zucchini, and asparagus can take 10-20 minutes. Cruciferous veggies like cauliflower and broccoli take around 15-25 minutes. Root vegetables take the longest, 30-45 minutes, depending on the size of the pieces. If you like to do a medley of different types of vegetables, there are a couple of ways to accomplish this. Roast in stages, start with root vegetables, and add vegetables according to their cooking time, making sure they have enough space. You can also roast the different types separately and combine them when cooked.

Try this out the next time you cook some veggies, remember ¾ of your plate should be vegetables for a healthy meal.

KATHLEEN WEAVER-ZECH AND DEAN’S TEAM CHICAGO