Veggie Roasting: Pan Order For Success

Roasting vegetables is a great way to cook them, and it's easy to do. The best vegetables to roast are root vegetables like potatoes, carrots, parsnips, and sweet potatoes, but you can also roast cruciferous veggies like broccoli, Brussels sprouts, and cauliflower. Before roasting, cut the vegetables into bite-sized pieces, toss them with oil and seasonings, spread them out on a baking sheet, and roast at a high temperature (around 400-450°F). The key to getting crispy, caramelized veggies is to give them enough space on the baking sheet and not to stir them too much during cooking. You can also add flavour by tossing the vegetables in an herbed mustard sauce before roasting.

Cut veggies into bite-sized pieces

When preparing veggies to be roasted, it's important to cut them into bite-sized pieces. This ensures even cooking and allows for better browning and caramelization. Here's a guide on how to cut some common vegetables into bite-sized pieces:

Round Root Vegetables (Beets, Sweet Potatoes, Potatoes)

Cut these vegetables into slightly smaller pieces, about 3/4-inch in size, as they tend to take longer to roast. If you're working with potatoes, first peel and remove any eyes. Then, cut the potato in half and then into 3 cm (1.2-inch) chunks. Depending on the size of the potato, dividing it into 4 to 6 equal pieces will usually result in bite-sized portions.

Long Root Vegetables (Carrots, Parsnips)

These veggies also take longer to roast, so cut any thick ones in half lengthwise, and then chop them crosswise into 1.5-inch slices.

Cruciferous Vegetables (Brussels Sprouts, Cauliflower, Broccoli)

For Brussels sprouts, cut them in half and remove the stems. As for broccoli and cauliflower, cut the stems into small rectangular pieces, and slice the florets into pieces that are about 0.5-0.75 inches thick and 1.5-2 inches wide.

Green Peppers

Cut the peppers in half lengthwise, remove the stem and seeds, then chop them into roughly 3 cm (1.2-inch) pieces.

Onions

Cut off the stem and root ends, then remove the paper and waxy layers. Slice the onion in half lengthwise, and then cut each half into about 4 wedges.

Zucchini and Squash

For these vegetables, simply slice them into large pieces.

Remember, the key is to cut the veggies into uniform, bite-sized pieces so they cook evenly. Once you've cut your veggies, toss them with a good amount of oil, spread them out on a baking sheet, and roast away!

Toss with oil and seasoning

Once you've chopped your veggies, it's time to toss them with oil and seasoning. This is an important step as it will help the vegetables cook more evenly and give them a rich flavour. Use enough oil to give the vegetables a glossy coating, but not so much that there are puddles in the bottom of the bowl. One to two tablespoons of oil should be enough. Olive oil is a good choice, but if you're roasting above 400 degrees Fahrenheit, consider using avocado oil, canola oil, sunflower oil, or peanut oil, as these have higher smoke points and won't mask the vegetables' natural flavours.

Get your hands into the mixing bowl and gently toss the veggies until each piece has a light coating. Then, season generously with salt and pepper, and any other seasonings you like. Again, be generous with the seasoning, but don't overdo it. One to two teaspoons of seasoning per eight cups of veggies should be plenty.

Space veggies out on a pan

When roasting vegetables, it's important to give them enough space on the pan. This is because vegetables that are crowded on a baking sheet will steam instead of roast. To avoid this, spread the vegetables out on one or two baking sheets, leaving a bit of space around each piece. If you're using a cast-iron skillet, make sure to spread the vegetables evenly in the pan.

If you're roasting a mix of vegetables that cook at different times, you can use one of these techniques:

• Roast individual vegetables: Cook one type of vegetable at a time. For example, roast potatoes by themselves, then roast onions separately. Combine them when both are cooked.
• Group similar vegetables: Some vegetables have similar cook times, even if they're not quite the same. For instance, potatoes and butternut squash cook at about the same pace, as do onions and bell peppers, and broccoli and cauliflower.
• Cook in steps: Start with the hardiest vegetables, like potatoes. Then add medium-length vegetables, like broccoli and Brussels sprouts, and cook until almost tender. Finally, add quick-roasting vegetables like peppers and peas, and finish roasting everything together.

Use high heat

Roasting vegetables is a great way to cook them, and using high heat can be an excellent method depending on the type of vegetable and the result you want.

First, prepare your vegetables by cutting them into roughly the same size—bite-sized pieces work well. You can peel them if you like, but it's not necessary. Then, toss them with a generous slick of oil—enough to coat them without leaving puddles in the bowl. Season with salt and pepper, and maybe some spices or herbs.

Now, for the high heat! For most vegetables, you'll want to roast them at around 400-450°F. This is a good temperature range for vegetables like broccoli, cauliflower, Brussels sprouts, zucchini, bell peppers, onions, and tomatoes. At this temperature, you'll get some nice charred bits and caramelization on the outside, and the vegetables will still be tender on the inside. Root vegetables like potatoes, carrots, and beets may need a little longer in the oven, but they also benefit from high heat.

When roasting vegetables at high heat, there are a few things to keep in mind. First, don't crowd the pan—this will cause the vegetables to steam instead of roast. It's better to use two pans if needed. Also, make sure your oven is fully preheated before putting the vegetables in. You want that blast of high heat right from the start. Finally, keep an eye on your vegetables as they roast. High heat can lead to burning, so you may need to adjust the temperature or remove the vegetables earlier than expected.

Using high heat is a great way to get delicious, crispy roasted vegetables. Just remember to adjust your technique depending on the type of vegetable and your desired outcome.

Don't remove veggies from the oven too early

Roasting vegetables is a great way to bring out their natural sweetness and make them appealing to picky eaters. However, it's important to avoid removing them from the oven too early to ensure they are cooked to perfection. Here are some reasons why you should let your veggies roast fully:

• Achieving the Perfect Texture: Roasted vegetables are loved for their crispy exteriors and tender, caramelized interiors. Removing them from the oven too early can result in soggy, undercooked veggies that lack the desired texture. By allowing them to roast fully, you'll get that delightful contrast of crispy edges and soft, flavourful centres.
• Enhancing Flavour Development: Roasting at the right temperature and for the appropriate duration intensifies the natural sweetness of vegetables. Giving them enough time in the oven allows the Maillard reaction to occur, creating complex flavours and those desirable charred bits that elevate the taste of your veggies.
• Ensuring Food Safety: Undercooked vegetables may still harbour harmful bacteria that can cause foodborne illnesses. By roasting your veggies thoroughly, you reduce the risk of food poisoning and ensure a safer dining experience.
• Optimising Nutritional Value: Cooking vegetables thoroughly makes certain nutrients more readily available for absorption. For example, roasting carrots increases the availability of beta-carotene, an antioxidant that promotes eye health and boosts immunity. Letting your veggies roast fully can enhance their nutritional benefits.
• Creating Versatility: Fully roasted vegetables can be used in a variety of dishes. Whether you're tossing them into a pasta, adding them to a salad, or pureeing them into a soup, letting them roast completely gives you more options for incorporating them into your meals.

Remember, the key to successful roasting is patience. Allow your veggies to roast fully, and you'll be rewarded with delicious, nutritious, and versatile results.

Frequently asked questions