Roasted vegetables make a gorgeous side or additon to pasta or salad. What vegetables you roast may depend on the time of year and what you have on hand. Some of our favorites include roasted carrots, roasted tomatoes, roasted potatoes, and roasted asparagus. Here's how to get started roasting your own veggies!
Preparing to Roast Vegetables
- Clean the vegetables with cool water and pat dry. Cut into bite-size wedges, cubes, strips, or florets. The pieces should be similar in size to promote even cooking. Plan on 6 cups raw vegetables for six to eight side-dish servings. Roasted Vegetables Tip: For green beans, precook the beans in boiling water before roasting to keep them from getting dry and shriveled (roasting time: 8 to 10 minutes).
- If desired, oil and season your vegetables before roasting. Oil helps to prevent roasted vegetables from drying out and encourages the browning that adds flavor and beauty. For roughly 6 cups raw vegetables, use about 1/4 cup olive oil or cooking oil. You can season the oil simply with salt and ground black pepper or as desired. Find our favorite seasoning mixtures below.