I find Autumn the perfect season for roasting vegetables in the oven. I love that warm heat from the oven, the scent the roasted vegetables spread in the kitchen and easy peasy-ness of cooking that way. But do you wonder what the roasting times are of vegetables and how to get the perfect roast?
Let me share a few tips and tricks on how to roast vegetables.
STEP 1: Pre-heat the oven: often the latest state-of-the-art ovens don’t require a long pre-heating anymore. I tend to choose 180 C for all my vegetable roasting.
STEP 2: chop the veggies and toss with olive oil and seasoning. Seasoning can be salt, pepper or any fresh or dried herb.
STEP 3: Spread them on a baking sheet and roast in the oven.
10 to 20 minutes : all soft vegetables like tomatoes, green asparagus, courgette, green beans
20 to 30 minutes: all medium soft vegetables like broccoli, butternut squash, parsnip, beetroot, fennel, onions
30 to 40 minutes: all harder vegetables like carrots, celeriac, potatoes