Learning how to roast vegetables is easy with these simple How to Roast any Vegetable instructions. Roasted vegetables are a stable in our home, they taste amazing and the flavor combinations are endless. You will be more successful in getting your kiddos to eat veggies if they are roasted.
It takes me 15-20 minutes to prepare the multiple trays of veggies, but I put them all in the oven, and my side vegetable dishes for the entire week are ready!
Check out my video here where I explain the secret to getting them to taste good is to roast them in healthy fats.
Here area a few of our favorite combinations:
- Brussel Sprouts / bacon grease or avocado oil / salt & garlic powder
- Sweet Potatoes / beef tallow or butter / salt, pepper & turmeric
- Cauliflower / avocado oil / salt, pepper & turmeric
- Yellow Squash & Red Onion / avocado oil / salt, pepper
- Broccoli / avocado oil or bacon grease / salt, pepper & garlic powder
- 1-2 pounds vegetables
- 1-2 tablespoon healthy fat (avocado oil, bacon grease, butter, ghee)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Ingredients
Servings: Units: |
- Heat the oven to 375°F.
- Chop up the vegetables: Cut the vegetables into uniform pieces so they cook evenly. Smaller pieces will cook more quickly; larger pieces will take a bit longer to cook.
- Toss vegetables with healthy fat and seasonings Transfer the vegetables to a mixing bowl. Toss with healthy fat and seasonings.
- Arrange onto a baking sheet: Arrange the vegetables out onto a baking sheet. Make sure they are in a single layer with a little space in between; if they are too crowded, your vegetables will steam instead of roast.
- Estimate your cooking time: In general, softer vegetables, like green beans and cauliflower, will cook in 15 to 20 minutes, and tough, hard vegetables, like squash and potatoes, will take 35-40 minutes or longer. Large pieces will also take longer to cook than smaller pieces.
- Roast the vegetables until tender: Place the vegetables in the oven and begin roasting. Check and stir the vegetables every 10 to 15 minutes. Continue roasting until the vegetables are easily pierced with a fork or knife.
- Suggestions: We like them best when crispy, charred bits at the tips and edges. During last 10 minutes increase oven temperature to 425 degrees.
- Serve immediately: Transfer the vegetables to a serving dish and taste; sprinkle with additional salt or pepper if needed. Serve while still hot.
Roasting mixed vegetables together: You can roast different vegetables on separate trays and combine them after roasting, or you can cook them all on one baking sheet. If cooking on one baking sheet, start cooking the toughest, longest-cooking vegetables first and add the other vegetables during cooking according to their estimated cooking time. For instance, start roasting potatoes for 30 minutes, and then add green beans for the last 15 to 20 minutes of roasting. Be careful not to crowd the pan, or the vegetables will steam instead of roast.
I love to make large batches of roasted vegetables so I only have to turn on the oven once. I can roast all of our vegetable side dishes for the week. To reheat roasted vegetables, you can place in the oven, 325 degrees for a few minutes, under the roaster for a quick 2 minutes makes them extra crispy. Or you can reheat in the microwave. Eating them at room temperature is also great, toss them in a salad.