How to Roast Vegetables
Cooking is very much a learned skill for me. I didn’t really grow up cooking at a young age. It wasn’t until I was in my late twenties that I even started really “cooking” dinners for myself and Dan (then boyfriend, now husband).
So there isn’t any shame in admitting that I often had to google how to cook the basics. The amount of times I had to google “how to make rice” will astound you.
That’s why I am sharing these tips for roasting vegetables along with this recipe for Fall Roasted Veggies. Simply because maybe cooking isn’t something that comes naturally to you, it certainly didn’t for me.
Roasting veggies is one of my favorite ways to prepare them, especially in the fall and winter months. I like that they all roast in the oven together and the slow cooking method brings out a deep flavor that is warm and hearty.
Roasting means the act of cooking something in the oven or an open fire. Pretty straightforward but we’ve picked up some tips along the way to ensure delicious veggies every time.
Tips for Roasting Vegetables
The first step is figuring out what kind of vegetables you want to roast. Almost any veggie can be roasted, however there are a few that roast either faster or slower than the rest. This makes is a bit tricker to cook them all together to ensure an even cook.
This Roasting Time Sheet is a great resource for determining which veggies go well together in terms of similar roasting times.
Once you’ve selected your ingredients, use our tips below to ensure a great roast every time –
- Try to cut your veggies into equal size pieces. This will help ensure an even cooking time
- Season your veggies in a large bowl before placing them on the baking sheet. This will help ensure your spices get evenly distributed
- Don’t skimp on your seasoning
- Use a pan large enough for all the veggies to be spread out in a single layer. If need be, use two pans to give each veggie their space
- Let you pan heat up in your oven while you preheat, it gives the surface of the veggies a nice little bit of color
- Flip your veggies halfway through to ensure browning on all sides
Fall Roasted Vegetables Recipe
This is a simple recipe but stunning to look at and fantastic to eat! You can mix up the vegetables all you want, but we encourage you to try some new ones. There are some really great squashes available this time of year that roast really nicely.
Fall Roasted Vegetables
Ingredients
- 1 medium delicata squash
- 1 onion, peeled and cut into chunks
- 2 bell peppers, cut into 1 inch chunks
- 1 cauliflower, cut into florets
- 4-5 garlic cloves, peeled and smashed
- 1/3 cup extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried parsley, plus more for garnish
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees F
- Place large baking sheet (or two if needed) in oven while it preheats
- To prepare the delicata squash, simply cut the end of each side. Use a sharp knive and cut the squash in half lenthwise. Use a spoon to scoop out the seeds. Cut each half into 1 inch half rings
- Place the cut squash, onion, bell peppers, cauliflower and smashed garlic into a large mixing bowl
- In a small dish or jar, combine olive oil, oregano, parsley, cinnamon, salt and pepper. Stir to combine
- Pour the olive oil mixture over the cut vegeables and mix well to combine
- Carefully remove the warm baking sheet from the oven and evenly spread the vegetables in a single layer on the pan
- Return to the oven and roast for 30 minutes, flipping the vegetagles halfway through.
- Garnish with additional dried parsley if desired
