Roasting Veggies 101

By: Chef Carrie Walters | Culinary Director
On: November 02, 2015

Now that fall is officially here, it’s time to crank up your oven and roast. There are a ton of autumn vegetables right now in our markets. One of the best ways to show them off in your kitchen and on your plate is by roasting them. It’s easy, simple, and delicious, so let’s get started.

Roasting brings out the best in some of the non-popular vegetables that don’t get a lot of play at dinner time. If turnips, parsnips, rutabagas, and beets are foreign words at your dinner table, then it’s time to get out your vegetable peeler and learn how to roast them! It’s not just root vegetables that work well with this method of cooking, but vegetables like broccoli, cauliflower, Brussels sprouts, and even green beans are delicious roasted.

Remember to roast your vegetables in high heat. So don’t be afraid to crank up your oven temperature. I like to start off at 425°F and go from there. In this type of roasting, you want a lot of color and caramelization to happen.

How long does it take to roast? It really depends on how you choose to cut the vegetables. The smaller the size, the faster they will cook. Roasting vegetables caramelizes and browns the outside surface while the inside concentrates and sweetens up their natural flavor. The roasted veggies are done and ready to enjoy when they are tender.

No recipes are really needed for roasting vegetables—just a good baking pan, a little oil, and some salt and pepper to taste. It doesn’t get any easier than this! With the extra flavor that roasting gives vegetables, you really don’t need to add a lot of any other ingredient. Sometimes I will add a splash of fresh lemon juice or apple cider vinegar right before I eat the roasted vegetables to brighten up the flavor a bit. I encourage you to taste them first when they are right out of the oven before adding anything else, then go from there. Enjoy how perfectly flavored they are with so little effort!