Roasting Veggies: Electric Pan Style

Roasting vegetables is a great way to cook them, bringing out their natural sweetness and making them appealing to picky eaters. You can roast just one type of vegetable or a mix of different veggies. The best temperature for roasting vegetables is 400 degrees Fahrenheit, but anywhere from 375 to 425 degrees Fahrenheit should work well.

When roasting vegetables, it is important to not skimp on the oil. Use enough oil to give the vegetables a slick, glossy coating. This will help them cook more evenly and crisp up in the oven, while also adding a rich flavor. You can use olive oil, coconut oil, or another oil of your choice.

It is also important to not crowd the pan. Vegetables should be spread out in a single layer with a bit of space around them. If you crowd the pan, the vegetables will steam instead of roast. If you are roasting a mix of vegetables with different cooking times, you can roast them separately and combine them after, pair vegetable friends that have similar cooking times, or add different vegetables to the pan at different times.

In terms of specific vegetables, root vegetables such as potatoes, carrots, parsnips, sweet potatoes, and beets tend to take longer to roast, so cut them into smaller pieces. Cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts also take a bit longer. Softer vegetables like zucchini, summer squash, bell peppers, and green beans roast more quickly, so you can leave them whole or in larger pieces.

Choosing the right veggies

When selecting vegetables to roast, consider the following:

• Choose vegetables that have similar cooking times. For example, potatoes and butternut squash cook at a similar pace, as do onions and bell peppers, and broccoli and cauliflower.
• Cut the vegetables into uniform sizes so they cook evenly. Smaller pieces will cook faster, while larger pieces will take longer.
• If you're mixing different vegetables, cut them into similar sizes to ensure they finish cooking at the same time.
• Starchy root vegetables and onions generally take longer to cook, while softer vegetables like zucchini, bell peppers, and asparagus cook more quickly.
• If you're roasting a mix of vegetables with different cooking times, you can roast them individually, pair "vegetable friends" with similar cooking times, or roast them in stages, adding quicker-cooking vegetables to the pan later.

Chopping and preparing

• Uniform Size: Cut your vegetables into roughly the same size pieces to ensure even cooking. Smaller pieces will cook faster, while larger pieces will take longer.
• Peeling: You can skip peeling most vegetables like potatoes, eggplant, and carrots. Just make sure to wash them thoroughly before cutting.
• Moisture: If your vegetables are still damp after washing, pat them dry as much as possible. The drier the vegetable, the better it will roast.
• Advance Chopping: Chopping your veggies ahead of time can save you prep time when you're ready to cook. Store them in an airtight container in the refrigerator until you're ready to roast.
• Oil: Coating your vegetables with a thin layer of oil is essential. It helps them caramelize, become tender, and brown evenly. Use enough oil to give them a glossy coating, but not so much that it pools at the bottom of your bowl. Olive oil, coconut oil, or any mild-flavoured oil works well.
• Seasoning: Don't be afraid to season your veggies! Add salt, pepper, and any other spices or herbs you like. You can also try more exotic seasonings like curry powder, rosemary, thyme, or a squeeze of lemon or orange juice.
• Don't Crowd the Pan: When placing your veggies on the roasting pan or baking sheet, make sure they are in a single layer with a little space between them. Crowding the pan will cause the vegetables to steam instead of roast. Use multiple pans if needed.

Oil and seasoning

Oil is an essential component when roasting vegetables. It helps the vegetables caramelize, become tender, and brown in the oven, resulting in an "umami" effect. The amount of oil used depends on the number of vegetables being roasted. The goal is to have the vegetables nicely coated, but not swimming in oil. A good rule of thumb is to use enough oil to give the vegetables a slick, glossy coating. This usually amounts to around one to two tablespoons.

The type of oil used is also important. Oils with a high smoke point, such as regular olive oil, avocado oil, canola oil, vegetable oil, peanut oil, grapeseed oil, and coconut oil, are ideal for roasting vegetables. Extra virgin olive oil can also be used if a strong flavour is desired, but it has a lower smoke point and a stronger taste that may disrupt the flavour profile of the vegetables.

In addition to oil, various seasonings can be used to enhance the flavour of roasted vegetables. Here are some ideas for seasonings:

• Salt and pepper
• Spices such as paprika, smoked paprika, cumin, chili powder, garlic powder, onion powder, turmeric, garam masala, and crushed red pepper flakes
• Fresh or dried herbs such as rosemary, sage, thyme, dill, basil, and parsley
• Citrus flavours such as lemon, lime, or orange juice
• Vinegar, especially balsamic vinegar
• Pesto
• Honey or maple syrup (add closer to the end of cooking to avoid burning)
• Cheese such as Parmesan, cheddar, fontina, Gruyere, feta, goat cheese, or blue cheese
• Salad dressings such as balsamic vinaigrette, basil vinaigrette, or Italian dressing

When adding seasonings, it is important to consider the cooking time of the vegetables. For example, garlic can burn if added too early, so it is best to add it towards the end of cooking or use whole garlic cloves that can be chopped up and added after roasting. Similarly, honey and maple syrup can burn, so they should be added towards the end of cooking.

Roasting times and temperatures

• Root vegetables such as potatoes, beets, carrots, and onions typically take longer to roast, around 30-45 minutes at 400-425°F.
• Cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts will take around 15-25 minutes at 400-425°F.
• Soft and/or thin vegetables, including bell peppers, zucchini, eggplant, green beans, and asparagus, will cook more quickly, usually in 10-20 minutes at 400-425°F.
• Winter squash, such as butternut squash and acorn squash, can take a wide range of time, from 20-60 minutes at 400-425°F, depending on their size.
• For a mix of vegetables, it is best to cut them into similar sizes so they cook evenly. You can also add faster-cooking vegetables to the pan later or roast them separately.
• For crispy vegetables, it is important not to crowd the pan, as this will cause them to steam instead of roast. Using two pans or baking sheets can help ensure proper spacing.
• While the exact temperature depends on the vegetables and desired doneness, a range of 400-425°F is generally recommended for roasting vegetables.
• For tender but not crispy vegetables, you can cover them with foil and bake at a lower temperature, around 375-400°F for 20-30 minutes.
• To reheat roasted vegetables, it is best to use an oven at 450°F for 5-10 minutes to maintain crispiness; avoid using a microwave, which can make them soggy.

Sauces and pairings

Roasted vegetables are a delicious and healthy side dish, but they can be taken to the next level with the right sauce. Here are some mouth-watering sauces and pairings to try with your roasted veggies:

Mustard Garlic Sauce

A creamy and tangy sauce that pairs well with roasted vegetables. Combine mayonnaise or Greek yogurt with Dijon mustard, minced garlic, lemon juice, honey or maple syrup for sweetness, and season with salt and pepper to taste. You can also add fresh herbs like parsley or chives for an extra kick of flavour.

Tahini Lemon Sauce

A creamy and flavorful condiment made from tahini (sesame seed paste), lemon juice, garlic, and olive oil. It's perfect as a dip or dressing for roasted vegetables. Simply combine tahini and lemon juice, add garlic, season with salt, and slowly whisk in olive oil until smooth. You can also add Greek yogurt or mayonnaise for an even creamier texture.

Chimichurri

Chimichurri is an herby sauce originating from Argentina. It is made by blending fresh parsley, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes. This sauce adds a vibrant and complementary touch to roasted vegetables.

Chili Almond Dressing

A creamy, nutty, and slightly spicy dressing, Chili Almond Dressing is perfect for drizzling over roasted vegetables. Simply blend blanched almonds (or other nuts like cashews or walnuts) with olive oil, garlic, red pepper flakes, and season with salt and pepper. You can also add fresh herbs for an extra kick of flavour.

Aioli

Aioli is a Mediterranean condiment similar to mayonnaise but with an added garlic kick. To make spicy aioli, blend garlic, egg yolk, and olive oil, then add your favourite hot sauce or chili pepper flakes. This sauce pairs well with roasted vegetables as a dipping sauce.

Creamy Cilantro Lime Dressing

A tangy and creamy dressing, perfect for drizzling over roasted vegetables. Combine mayonnaise, freshly squeezed lime juice, and chopped fresh cilantro, then season with salt and pepper. For an extra kick, add minced garlic or jalapeno peppers.

Maple Balsamic Dressing

This sweet and tangy vinaigrette is a delicious way to dress up roasted vegetables. Simply whisk together balsamic vinegar, pure maple syrup, olive oil, garlic, Dijon mustard, salt, and pepper. You can also add fresh herbs like thyme or rosemary for an extra flavour boost.

Tomato Sauce

A classic condiment, tomato sauce is a great pairing for roasted vegetables. Simply sauté onions and garlic in olive oil, add canned or fresh tomatoes, and herbs like oregano or basil. Simmer until thickened, and season with salt and pepper.

Spicy Salsa

A zesty dip for roasted vegetables, spicy salsa is made by combining diced tomatoes, onions, jalapeno peppers, cilantro, garlic, lime juice, sugar, and salt. You can also add mangoes, roasted corn, black beans, or avocado for a sweet and creamy twist.

Pesto

A traditional Italian sauce, pesto is made with fresh basil, garlic, olive oil, pine nuts, and Parmesan cheese. Simply blend these ingredients until smooth, and toss with your roasted vegetables for a flavourful and elevated dish.

Other Pairing Ideas:

• Cheesy roasted vegetables: Sprinkle grated cheddar, mozzarella, gruyere, or Parmesan cheese over your roasted veggies and pop back into the oven to melt.
• Garlic roasted vegetables: Season with garlic powder or add thinly sliced garlic cloves to the roasting pan.
• Citrus roasted vegetables: Add thin lemon or orange slices to the pan and finish with a squeeze of fresh citrus juice.
• Herb roasted vegetables: Toss with dried or fresh herbs like rosemary, oregano, or basil.
• Honey roasted vegetables: Drizzle with honey and a pinch of salt for a sweet and savoury flavour.

So, there you have it! A variety of sauces and pairings to transform your roasted veggies into an unforgettable meal. Happy cooking and enjoy your delicious creations!

Frequently asked questions