A guide to roasting vegetables
A guide to roasting vegetables – things to keep in mind when deciding to roast vegetables, how to roast different types of vegetables, and how to use and serve roasted vegetables.
Servings: 4 people
Calories: 88kcal
Ingredients
The vegetables (see note 1 for a guide on other vegetables that can be roasted)
- 2 medium / 250g sweet potatoes or potatoes
- 1 medium beetroot
- 2 medium zucchini
- 1 red capsicum / bell pepper cut into large bite-size pieces
Vegetable Seasonings (see note 2 for a guide on other seasonings that can be used)
- 1 ½ teaspoons salt adjust to taste
- 1 ½ teaspoons black pepper
- 1 ½ tablespoons olive oil
Instructions
- Wash all the vegetables (sweet potatoes, beetroot, zucchini and broccoli), and peel as preferred. The sweet potatoes and beetroot don't need to be peeled, but I prefer doing so.
- Cut the sweet potato and beetroot into 2 cm chunks. Cut the zucchini in half, and cut in 2 cm half rounds. Take out the seeds of the red capsicum / bell pepper and cut into 2 cm chunks. It’s important to cut all similar vegetable the same size so they cook evenly.
- Preheat oven to 400°F / 200°C (180°C fan-forced) and prepare 1-2 large baking sheets (depending on how many vegetables you’re roasting) with parchment paper or a non-stick silicon baking sheet.
- Add vegetables to the baking trays depending on their total cook time. The root vegetables (sweet potato and beetroot) will take take longer (around 30 - 40 minutes) and should be on the same baking tray. The zucchini and red bell pepper / capsicum will take less time, so they can be on the same tray. Cruciferous vegetables like broccoli or cauliflower take less time, and so should be placed on the same tray.
- Drizzle the vegetables with olive oil and season with salt and black pepper. Additional flavourings of choice can be added at this stage. Toss the vegetables to make sure they are coated with the oil, and seasonings. This can be done in a bowl prior to putting them on the baking tray, or on the baking tray itself.
- Roast in the oven till the vegetables are roasted and charred on the edges from the outside and soft from inside. Halfway through the baking process, toss the veggies around. This will ensure that they cook on all sides. Roasting time will differ depending on the vegetables – the zucchini and red bell pepper / capsicum will take about 20 – 25 minutes, whereas the sweet potatoes and beetroot will take about 30 - 40 minutes. To check if the root vegetables are done, just pierce with a fork. If it pierces through they are cooked.
- Eat the roasted vegetables right away or serve them with your favourite protein. Leftovers can be kept in the fridge in an airtight container for around 4 – 5 days. To reheat, place them in a preheated oven at 400°F / 200°C (180°C fan-forceuntil hot or use an air fryer, or you can reheat them on a stovetop.
- Leftover roasted vegetables can also be frozen but their texture will be on the soft side once frozen, so they would best be used in recipes such as soups, smoothies or dips.
Notes
Note 1: Guide to roasting vegetables, along with estimated roasting time:
Pretty much all vegetables can be roasted. Here are some of the popular ones, including how to cut them and roasting time guidelines.Root vegetables (sweet potatoes, beetroot, carrots, potatoes, etc): Rinse the root vegetables well, and peel (this step can be skipped though). Cut into 2 cm chunks, or slice in rounds. They will take about 30 – 40 depending on how small they are cut.
Cruciferous vegetables (broccoli, cauliflower, Brussels sprouts): Cut the stalk of the broccoli and cauliflower and cut the florets into large bite sized pieces. Trim the brussel sprouts and cut them in half. They will take about 15 to 25 minutes.
Soft vegetables (zucchini, bell peppers / capsicums): Cut the zucchini in half, and then cut into 2 cm rounds or cubes. Cut the bell peppers / capsicum in 2 cm cubes as well. They will take about 15 to 20 minutes.
Thin vegetables (asparagus, green beans): Trim the ends of the asparagus and green beans, and then cut them into 1 – 2 inch pieces on the diagonal. Roast for around 10 to 20 minutes
Onions: Remove the skin from the onions, and cut the onions into wedges – there is no need to separate the slices. They will take about 25 – 30 minutes.
Tomatoes: Depends on the type of tomatoes used. Cherry or grape tomatoes are small, so they will take about 15 – 20 minutes until the skins burst. Regular tomatoes (roma tomatoes or Italian plum) can be kept whole, or cut in half depending on how big they are. They will take about 35 – 40 minutes until the skin softens and starts to burst.
Note 2: Vegetable Seasoning Options:
If you are roasting vegetables in bulk for use in multiple recipes later on, it’s best to season them with only salt. That way you can add additional flavourings later on. If you are roasting vegetables for specific recipes, then season as required. Some options include:- Garlic cloves – garlic adds flavor and aroma to the vegetables, and the roasted garlic can also be used in other recipes later on. Garlic cloves and minced garlic are also options.
- Italian herbs – fresh and dried herbs both can be used to flavour roasted vegetables. In the case of fresh herbs, hearty herbs like rosemary and thyme can be added right in the beginning, but herbs like basil should be added in the last 10 minutes or so, as they can wilt and burn.
- Dukkah – this Egyptian spice and nut blend is a new favourite way of mine in roasting vegetables.
- Add spice in the form of black pepper, white pepper or chili flakes. Chilli flakes should be added in the last stage of roasting, as the flakes can also burn.
- Vegetables can also be given a Desi kick by the addition of Pakistani and Indian spices such as roasted cumin seeds (bhuna zeera), tandoori paste, tikka masala, or perhaps even garam masala and chaat masala.
- Other – onion powder, poppy seeds, bag
Nutrition
Calories: 88kcal
Tried this Recipe? Tag me Today!Mention @MirchiTales or tag #mirchitales!