Organic Bound

Roasting Vegetables 101

October 2015

Make healthy vegetables more irresistible than you ever thought possible. It’s simple to do. It frees up prep and stove space for the rest of your meal. And it works with just about any vegetable you like. Even frozen.

You know what we’re talking about. Roast your vegetables.

Prep your vegetables ahead of time
Preheat your oven to 400-450 degrees F. Line a rimmed baking sheet with parchment, a Silpat liner or foil to make cleanup easier. (Or use your trusty cast iron skillet.) Prep your veggies ahead of time.

Cut all your vegetables uniformly
Cut your vegetables to a similar size so they’ll cook in the same amount of time. Toss with just a little extra-virgin olive or organic canola oil and sea salt. There’s really nothing else to it.

Roast deeply colored veggies separately to keep colors from bleeding
Vegetables with similar densities and cooking times (like cauliflower & broccoli, yams & potatoes, etc.) can be roasted together. In some cases — and anytime you’re making beets — you'll want to separate the veggies to prevent color bleeding. Don’t crowd the pan!

Check halfway through cooking time and stir or turn the pieces with a spatula, then finish cooking. Stay vigilant; no matter now long you thought they’d take, they’re done when browned at the edges and fork tender (or to your taste).

Finish your roasted vegetables with simple flavors
Finish with flavor: it can be as simple as fresh herbs, chili oil, honey, sesame oil, Parmesan cheese, aged balsamic or lemon. Experiment to please your taste buds; use your imagination!

Roasting veggies can be a real meal changer. Hungry for more? Sign up now to get more Organic Bound articles, recipes and exclusive coupons delivered directly to your inbox. You could save $50 a year!

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