Fall Recipes Sides Vegetarian

How To Make the Perfect Roasted Vegetables

roasting vegetables

There’s no tastier way to prepare vegetables than by roasting them, in my opinion. Roasting brings out the sweetness of veggies and makes them perfectly crisp and caramelized.

Now that the weather is cooling off and I can finally turn on my oven again, I’m excited to get back to roasting!

Here are my tips for achieving the perfect roast.

1.  Cut veggies into similar sized pieces so they cook in the same amount of time.

2. Place veggies in a single layer so they have plenty of room to brown and caramelize. An overloaded baking sheet will lead to steamed or mushy veggies.

3. Use a good amount of oil, which helps prevent sticking and encourage browning. Experiment with different oils like olive (great for everyday), sesame (for Asian-inspired dishes) or canola (if you prefer a flavorless oil).

4. Line a baking sheet with parchment paper or foil before roasting, to enhance cooking and reduce clean-up time.

5. Sprinkle generously with salt. Salt brings out the flavor of whatever vegetables you’re roasting.

6. Add dried herbs, or finely minced garlic along with your salt & pepper to boost flavor of the veggies.

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  • Lindsey @ SimplyLindsey
    October 20, 2014 at 7:54 am

    I use the same tips when I roast veggies too! Salt & pepper and cutting the veggies the same size are so crucial!

  • Amelia Winslow
    October 21, 2014 at 12:23 pm

    It makes all the difference, doesn’t it?!

  • Christina @ The Beautiful Balance
    October 21, 2014 at 6:41 pm

    Roasted veggies are so insanely flavorful. I even roast veggies before adding them to sauces or soups because it develops more flavor than sautéing.

  • Ashley
    October 21, 2014 at 8:45 pm

    Such a lovely photo! Great tips, too! 🙂

  • Amelia Winslow
    October 21, 2014 at 8:48 pm

    Photo compliments from you make me swoon!

  • Amelia Winslow
    October 21, 2014 at 8:49 pm

    I love roasted veggies in recipes too. I almost never motivate to do anything with them besides eat them as-is but you’re reminding me that I should 🙂

  • Cyn
    October 28, 2014 at 2:42 pm

    What temperature oven do you recommend for roasted veggies?

  • Amelia Winslow
    November 1, 2014 at 3:36 pm

    I use 425-450. 425 for most veggies, but 450 for tough ones like cauliflower.

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