This recipe works well with all kinds of veggies – turnips, beets, … You can easily omit some or use different quantities.
Some take longer to roast than others, so it’s good to slice those thinner (when I roast vegetables I noticed that carrots always take ages to cook – in fact, the longest of all the vegetables and for that reason, I don’t cut them into large chunks).
The seasoning used should be enough for 2.5 pounds (1.5 kilos) of veggies, but you might add more if you feel it’s needed. However, it’s important to make sure all the veggies are coated as evenly as possible to avoid over-seasoning some and under-seasoning others.
For an easyclean-up, line your baking tray with baking parchment. This will also make it easier for you to mix them throughout the roasting as they will not stick to the paper.
Other delicious side dish recipes and appetizers, perfect for Thanksgiving, Friendsgiving that you might like to try:
Sweet potato casserole
Cabbage and bacon
Sausage and apple stuffing
And, while waiting for your Thanksgiving dinner to be ready, here are some tasty appetizer ideas:
Transfer the prepped vegetables – cauliflower, carrots, potatoes, and brussels sprouts into a large bowl (at least a 6-quart/6-liter). Separate the onion layers – leaving about 2-3 layers together to avoid drying out. Add them to the bowl.
Drizzle the veggies with olive oil and sprinkle the seasoning over (sprinkling helps distribute the seasoning more evenly).
With your hands, mix the veggies well. This way you will prevent having some pieces over-seasoned while others are under-seasoned.
Transfer the veggies onto a large baking tray (see note 5) lined with baking parchment.
Bake at 400° Fahrenheit (200° Celsius) for 35 minutes or until the veggies are cooked to your liking. 15 minutes into cooking time use a spoon to stir them around.
Enjoy warm!
Notes
You can use any vegetables you like or have on hand.
For me, carrots usually take the longest to cook from all of these vegetables so if you like them soft rather than crunchier, cut them into thin slices – about a ¼-inch thin (0.5-centimeter).
I used frozen brussels sprouts (about 12 ounces). You can use fresh sprouts if you have those on hand. I would probably cut them in half, if too large.
Cooking time may vary slightly. This depends on the veggies and your oven as well. I recommend checking/tasting them before taking them out. Also, you can taste a few and adjust the seasoning, if you feel it is not enough for you.
If you use a 9×13-inch (22×33-centimeter) baking tray, you might need to roast them in 2 batches. If you decide to use this size of a tray, I would recommend stirring the veggies more than once, to achieve an even cooking as they might be a bit over-crowded there. If you can, use a larger tray than this!
The post above this recipe card contains more tips, serving suggestions and other dietary information so please have a read through if in doubt.
Peppers both sweet and spicy are harvested in late summer and early fall. Potatoes are excellent storage vegetables, but most varieties are harvested in the fall. Pumpkins are the most common winter squash and come into season in September in most areas.
YES!Roasted vegetables are extremely nutritious! Vegetables contain a wide variety of vitamins and minerals, as well as fiber — which has so many amazing health benefits — plus phytochemicals and antioxidants that may reduce inflammation and help fight off disease.
Roasting has the effect of caramelizing vegetables, which enhances their natural sweetness and flavors. Plus, it adds a nice crispy texture. Out-of-the-way cooking. While roasting vegetables does take a bit longer than other methods of cooking, it's also mostly passive, out-of-the-way cooking.
Roasting is well known to enhance and intensify the natural flavors in food, especially vegetables and fruit. Exposure to open heat caramelizes the sugars within and mellows strong flavors into rich, multilayered perfection, adding depth and complexity to the overall dish.
The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.
For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.
The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower. Cornstarch is commonly used to coat proteins like chicken or beef to achieve a crispy exterior, so why not use it with vegetables?
Divide the vegetables evenly between the two sheets, spreading them into a single layer. Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes).
If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in! Flip! For even browning and caramelization, flip vegetables halfway through cook time.
ZUCCHINI AND YELLOW SQUASH. Since these squashes grow rapidly, maturing at around 60 days in the fall, a batch planted at mid-to-late summer will still have plenty of time.
If the pan is packed too tightly, the vegetables will steam instead of caramelizing. The result is sad, limp, less-than-flavorful vegetables. The solution: Give your vegetables some room to breathe. Arrange the veggies in a single layer, keeping at least a quarter inch of space between them.
The bottom position gets color on the bottom. Use the lower position when you're looking for that bottom crust. Sheet pan pizza, roasted veggies, and a cast iron brownie all benefit from the lower oven rack position.
Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these. Why? Because it makes veggies taste richer, more flavorful, and saltier than they would if you cooked them at home, which encourages you and other customers to keep coming back for more.
Avocado oil is the most neutral of roasting oils, which means it pairs well with almost anything. It's also liquid at room temperature, and can thus be easily drizzled on a veggie mixture right on the pan—a huge boon when roasting. Swap it in for any recipe that calls for vegetable or canola oil.
While Rosemond says that most people struggle to eat enough vegetables, it is possible to eat too many, which can cause gas, bloating or diarrhea. “Your stomach will tell you 'OK, this is too much,'” Rosemond says.
425-450 is the sweet spot. And to ensure it's maintaining temperature, I suggest you purchase a basic thermometer for your oven. I had been placing complete faith in my oven settings, assuming 350 was 350, except 350 was more like 325 and my 425 convection setting was more like 500.
Combine vegetables and oil and toss until completely coated. Add in seasonings of choice (if using) and pinch salt/pepper. Place on a baking pan, stone, or foil lined cookie sheet in a single layer. Bake for 25-60 minutes, turning once during cooking.
Too much oil and your veggies will turn out soggy and dense. But skimp on that oil and those vegetables will be too dry. Luckily, it's easy to find Goldilocks' just right amount. The solution: Before hitting the sheet pan, place the vegetables in a large bowl and add a tablespoon of oil.
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