How to Roast Any Vegetable

I am a firm believer in the therapeutic properties of roasted vegetables. Almost any vegetable can be prepared in this manner without requiring a recipe, and roasted vegetables are also universally enjoyed. Have a family member who is picky eater? Want a change from the usual vegetable side dish that is steamed? Tonight, try roasting your cauliflower, green beans, and broccoli. You are in for a treat, I believe.
Watch How to Roast Any Vegetable Root vegetables, such as potatoes, parsnips, sweet potatoes, and carrots, are, of course, the tried-and-true favorites when it comes to roasting. However, if you look in your crisper drawer, you will discover a wide variety of vegetables that are suitable for roasting, ranging from cruciferous vegetables like Brussels sprouts and broccoli to unexpected vegetables like zucchini, onions, bell peppers, and cabbage. Roasting tomatoes is an option as well.

My advice is to simply give a vegetable a try if you are unsure if it can be roasted. It might not be your favorite way to eat that vegetable, but trying it out is definitely worth it.
Don’t skimp on the oil After dicing your vegetables into bite-sized pieces, toss them with some oil that tastes good. Use just a tablespoon or two to coat the vegetables but not so much that you end up with puddles at the bottom of your bowl. The oil not only adds a rich flavor that makes roasted vegetables irresistible, but it also helps the vegetables cook evenly and crisp up in the oven.

When roasting vegetables, I typically use a mild olive oil, but you could also use coconut oil, avocado oil, or any other oil you prefer. In addition, I frequently toss the vegetables with my hands so that I can rub the oil into them and ensure that it is evenly distributed.

Last but not least, sprinkle some salt over your vegetables. Black pepper and any other seasonings are also acceptable. Again, be generous but not overly so: sprinkle enough salt and other seasonings on each vegetable to cover it completely.

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