More of a method than a recipe, you can swap vegetables in or out. The oven temperature and timing assumes hearty root vegetables (or similar). Less hearty vegetables like yellow squash, zucchini or bell peppers will roast quicker. Keep heartier veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.
Makes 4 servings
You Will Need
2 to 3 pounds hearty vegetables such as potatoes, carrots, winter squashes, beets, turnips, onion, fennel and broccoli stems
2 tablespoons oil such as avocado, grape seed or sunflower oil
Position an oven rack towards the lower third of the oven. Heat the oven to 425 degrees F.
Prepare vegetables by peeling and trimming as needed. Then cut into 1-inch pieces — see notes below for how we prepare most vegetables for roasting.
Scatter vegetables onto a baking sheet and toss with the oil, herbs, and salt. Spread into one layer — if the veggies are too crowded and piling on top of one another, use two baking sheets.
Roast, stirring a few times during cooking until well browned and tender, 30 to 60 minutes. Serve with a light sprinkle of flaky sea salt as needed.
Adam and Joanne's Tips
Foil or parchment paper? Vegetables roast best when placed onto an unlined baking sheet, which means a little more clean-up. Lining with foil is an option. The veggies roast almost as well and the clean-up is easy. Parchment paper is also an option. Keep in mind that the vegetables will not brown as much when compared to roasted on an unlined pan.
Potatoes: Keep the skins on when roasting thin-skinned potatoes or sweet potatoes. Peel baking potatoes. Cut into 1-inch pieces or if the potatoes are small, half or quarter them.
Winter squashes: Not all squashes need peeling, especially those with thinner skins like delicata or acorn squash. Peel thicker skinned squash like butternut or kabocha.
Beets, carrots, and turnips: Peeling is optional. We peel when it seems the vegetables are too dirty to scrub clean. Otherwise, the peel is delicious.
Broccoli stems: Broccoli is excellent when roasted. Peel the tough outer peel and discard about 1/2-inch from the bottom. Cut the rest into 1-inch pieces and roast. To roast the florets, toss them on to the baking sheet a third of the way through roasting.
Fennel: Cut the fennel bulb in half then make two angled cuts in the center of the bulb to remove the core from each half. The core can be tough, even after roasting. Cut the cored fennel into 1-inch pieces.
Onion: Onions roast quickly. Prevent over-browning by cutting into slightly larger chunks than the rest of the vegetables — closer to 1 1/2 inches.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Keep in mind that the calculations may change based on what vegetables you roast. We estimated based on what’s in our photos (potatoes, carrots, broccoli stems, onion, and fennel).
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Serving Size about 3/4 cup / Calories 189 / Protein 4 g / Carbohydrate 30 g / Dietary Fiber 6 g / Total Sugars 8 g / Total Fat 7 g / Saturated Fat 1 g / Cholesterol 0 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/35479/oven-roasted-vegetables-recipe/