Roasted Veggies are one of my FAVOURITE things to make in the winter time. It is easy, you can add any type of seasoning to create different flavours, and usually, winter veg is nice and hearty and can last for a couple of days for leftover lunches.
The best thing about roasting vegetables is that you can bake any vegetable and get all types of flavours and textures.
Here is a quick break down on how to roast vegetables perfectly each time.
Make sure to cook your roasted veggies all separate. The reason for this is that different vegetables cook at a different speed and when you have all these tasty veggies, you do not want to overcrowd the pan and lose the crunchiness.
Start by preheating your oven to 400 degrees and line a baking sheet with parchment paper. I also add garlic to any roasting pan because who doesn’t love garlic!
Select your veg:
Carrots: Peel and cut into 1/2-inch chunks. Place on a baking sheet, drizzle with olive oil and season with salt, pepper, dried oregano. Or Epicure Lemon Dilly Dip mix. You can even add a drizzle of honey if you have a sweet tooth. Roast 25 minutes, tossing occasionally
Cauliflower or Broccoli: Cut into bite-size florets. Place on a baking sheet, drizzle with olive oil and season with salt, pepper, chilli powder. Or 3 onion dip mix from epicure! Roast for 30 minutes, tossing occasionally. You can eat it right off of the pan (once it cools of course)
Sweet potatoes: Scrub well and slice into 1/4-inch thick rounds or quarters. Place on a baking sheet, drizzle with olive oil and season with salt, pepper, and paprika. Or even a fajita or taco seasoning for more kick. Roast for 20 minutes, tossing occasionally. Sweet potatoes are the new fries
Butternut squash: Cut off tips of both ends and cut in half at the base (where squash starts to get wide). Scoop out seeds and pulp and use a vegetable peeler to slice off the skin on both halves. Cut into 1/4-inch cubes, place on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 30 minutes, tossing occasionally.
Brussels sprouts (ARE LIFE!): Trim stems and cut in half lengthwise and place on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, cayenne pepper. Roast for 15-20 minutes, tossing occasionally. Pro tip: if you make just Brussel sprouts, serve with a side of garlicky caesar dressing, you will never go back!
Beets: Scrub well and rub with olive oil and place on a baking sheet. Roast for 40 minutes or until fork-tender. Let cool slightly and cut off stems/tails. Carefully rub off skin with your hands or a paper towel. Season with salt, pepper and a little bit of balsamic vinegar.
Mushrooms: Wash and cut into quarters, place on a baking sheet and drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes.
I could really go on and on about how to roast each vegetable, and If you want a simple seasoning that goes well with any vegetable. Try using Herb du Provance or Herb and Garlic dip mix from Epicure! It goes well with anything.
Leave your vegetable Roasting tips/comments/suggestions in the comments, I would love to hear how you roast your veggies.