roasted vegetables are a simple side dish to make any night of the week.
With these easy tips, you’ll have perfectly seasoned and cooked vegetables in no time.
I love roasted anything — chicken, beef, salmon, vegetables, fruit, you name it! When I host dinner parties, there is almost always a roasted vegetable. Why?? Because it is a no brainer, and so simple. It’s what I call a “Toss it and forget it!” method of cooking, and one every home cook should know. Roasted vegetables are a staple for meal prep, or any meal side dish.
To achieve the best roasted vegetables there are a few rules — Roasting Rules
A 425˚ oven. And nothing lower — seriously.
Accurate knife cuts — all the same size.
EVOO + Salt & Pepper
Roast long enough to brown and crisp properly.
These four simple rules will help guide you to roasted vegetable heaven in a matter of minutes. Vegetables like the ones pictured: zucchini, onions, potatoes, and carrots take about 20-25 minutes. You can even throw in whole cloves of garlic — fish them out, and smash into butter for the most delicious garlic butter you’ve ever tasted!
A secret rule to roasting — DO NOT PEEK. Do not open the oven, not only are you lowering the heat each time, there is no reason to open the oven over and over. This “recipe” is almost foolproof, and you really can’t burn the veggies. Unless you forget about them…. YIKES! Set a timer for 20 minutes to begin, and then open the oven to see how it’s going.
Begin by chopping your vegetables, and dumping into a large bowl. Swirl a few glugs of the EVOO (Extra Virgin Olive Oil) bottle around the bowl — followed by a sprinkle of kosher salt and freshly ground pepper. Toss with your hands, and dump onto a sheet pan. Another secret rule: ONE LAYER. Don’t crowd your sheet pan — let the vegetables have room to breathe.
Place in the oven and shut the door! 20 minutes later, open the door (watch out for the steam that will escape!), and give the pan a shimmy shimmy shake. Once brown and crispy, remove from pan onto serving platter and serve immediately!
Here’s a printable recipe for you!
- 4 large carrots, cut 1/2," on the bias
- 2 yukon gold potatoes, cut into chunks
- 2 medium zucchini, cut into crescents
- 1 small yellow onion, cut into small slices
- 1 large shallot, cut into small slices
- 2 tablespoons+ Extra virgin olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Preheat your oven to 425˚
- Chop vegetables, and toss with EVOO, salt and pepper in a large bowl. Pour out on a half sheet pan, and roast for 20-25 minutes. Serve immediately.
How do you roast vegetables?? Any secrets you have??
Don’t forget to save this to your favorite Pinterest board!
Cheers, Sweet Friends!