Not clear on what roasting is? It's baking at a high temperature -- like 400 or above. How to roast most veggies: toss with a little olive oil and generous sprinkle of salt & pepper, lay out in a single layer on a baking sheet, and roast at 425 or 450 until the edges of the veggies are brown & a little crispy, and the insides are soft. The timing will depend on what veggie you're roasting. Some examples:
- Asparagus: 12-15 min
- Broccoli florets: 17-20 min
- Cauliflower florets: 35-40 min
- Chopped kale or other greens: 3-6 min
- Zucchini chunks: 30-35 min
- Butternut Squash chunks: 30-35 min
- Snap Peas: 10-12 min
- Fingerling potatoes: 30-35 min
- Sweet potato chunks: 30-40 min
- Frozen corn (rinse kernels under hot water to thaw first, drain well): 12-15 min
- Apple or pear chunks (not a veg, but yes, roast them!): 15-20 min
- Garbanzo Beans (not a veg, but yes, roast them!): 20 min
- Tofu cubes (not a veg, but toss with your fave sauce & roast it!): 20-30 min
- Make sure all your veggie chunks are the same size, so they're done cooking at the same time.
- Don't overload the baking sheet -- a single layer is key for the veggies to brown. If you overload, the veggies will steam each other and you'll get a big pile of mush.
- Amount of olive oil you use is up to you, but to get the vegetables to brown/caramelize, they need to be well-coated. Not swimming in oil, but coated. This will also prevent sticking.
- Lay a piece of foil (shiny side down) on your baking sheet to reduce clean-up time.
- Sprinkle dried herbs of any kind along with your salt & pepper to boost flavor of the veggies.
- Experiment with different kinds of salts & peppers -- these can bring out different flavors in the veggies. And don't skimp on the salt--it makes all the difference in the taste of the veggies.
- Try adding some minced garlic to the olive oil before you toss the veggies in it--your house will smell divine, and you'll think you've become a gourmet cook!
Roasted Fingerling Potatoes with dried thyme
My new favorite thing to roast: chopped greens. Toss with olive oil and minced garlic,
then roast for 6-8 minutes until the edges are crispy. So good!!