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
rotate the baking sheet: some cake recipe mention to turn the baking sheet around half way bake; I tend to do that with my veg too. I have a 8 year old oven but in good shape, still all little things help.
stir the veggies: for an even roast you may want to stir the veggies around mid-way roasting time.
remove before too cooked: I tend to pop them out of the oven just a few seconds before they are perfect as the baking try is hot and will remain cooking them for a few extra seconds.
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