Recipe: Roasted Vegetables
Nearly any vegetable can be roasted, so get wild and roast away!
- Preheat oven to 400 degrees F (204 C) and prepare 1-2 large baking sheets (depending on how many vegetables you’re roasting) with parchment paper or a non-stick sheet.
- Slice veggies evenly to ensure even cooking. If you don’t mind some crunchier and crispier pieces, this is less important.
- Add vegetables to the same baking pans according to their required cook time. Root vegetables (beets, carrots, potatoes, etc.) generally tend to take longer (up to 40 minutes), cruciferous vegetables (like cauliflower, broccoli, and cabbage), as well as garlic and onion don’t tend to require as much time to cook (~25 minutes) so we recommend grouping them together on a separate pan so they finish baking at the same time.
- Once on the pan, drizzle with a little oil to coat, a pinch of salt, and desired seasonings of choice. Rub the oil and seasonings of choice into the vegetables and arrange into even layers so there isn’t much or any overlap.
- Then bake until golden brown and tender (anywhere from 20-30 minutes for cruciferous vegetables, onions, and garlic, and anywhere from 25-40 minutes for root vegetables).
- Remove from oven and enjoy immediately on things like salads, bowls, in pasta salads and more! Makes a healthy side dish for dinner.
- Enjoy when fresh, or store leftovers covered in the refrigerator up to 4-5 days. Reheat in a skillet over medium heat, or in a 375 degree F oven until hot.
- You can also freeze up to 1 month, but it’s usually best to add these frozen roasted vegetables to things like smoothies, stews, and vegetable broth where their texture will be masked.