Roast Vegetables

When it comes to Roast vegetables, there is something really transformative about the entire process. Many people assume that roasting vegetables is as simple as adding chopped vegetables to a baking tray and switching the oven on. Well, technically it is, however there are a very techniques that will create a richly flavored dish that requires little seasoning, more heat and olive oil.

There’s actually a science to roasting vegetables. During the Maillard process, the amino acids and sugars merge together under high heat. This creates a caramelization of flavors which enhance the sweetness of the vegetables. Roasting is a very different process compared to boiling or steaming vegetables. In the process of roasting vegetables, there is a reduction of moisture in the vegetables which results in naturally sweet and soft vegetables. So, even to the most discerning eater, roast vegetables can be quite appetizing, especially when paired with Grilled meat or Roast chicken.

How do you Choose the Right Vegetables?

Root vegetables work beautifully in Roast vegetable dish. Consider using carrots, parsnips, turnips, sweet potatoes and baby potatoes for best results. You can also use regular potatoes. On the other the cruciferous vegetables such as broccoli, cauliflower and Brussels sprouts when roasted become nutty with golden edges.

Roasting time for Different Vegetables

Cruciferous vegetables such as Broccoli, Brussels Sprouts and Cauliflower must be cut into halves and uniform in shape to bake evenly. It requires 20 to 25 minutes in the oven at a temperature of 425°F (220°C),

Root Vegetables like Parsnips, Turnips, Carrots, Sweet Potatoes, Potatoes should be cut into chunk size bites for a rustic look. These vegetables require extra time in the oven. For best results, roast at at 400°F (200°C) for 30-40 minutes.

Lastly, let’s look at high moisture vegetables such as Cherry tomatoes, bell peppers, onions, zucchini. These vegetables need the least amount of time in the oven. It is optimum to bake for 15 to 25 minutes at a temperature of 400°F (200°C).

What do you Need to Make Roast Vegetables?

Carrots, Baby Potatoes, Red Onions, Beetroot, Red Bell Pepper, Turnips and Sage.

Instructions

Preparation: Begin by preheating the oven to 400°F (200°C). Wash and peel the carrots with a vegetable peeler. Cut the carrot at an angle. This will help the carrot cook properly in the oven. The next step is to peel the red onion and cut it into four pieces. Do not peel the baby potato, this is a rustic roast vegetable side-dish. The skin has plenty of nutrients, it also adds its own unique flavors. Chop the Turnip and Red Bell Pepper into cubes. Peel the beetroot and cut into cubes.

Bake: Arrange the Turnips, Baby potatoes, Beetroots on the baking tray. Generously drizzle olive oil, salt and black pepper. Add it to the oven. Bake for 30 minutes.

Add high-moisture vegetables: After 30 minutes, add the high moisture vegetables such as red onion, red bell pepper. Bake for 60 minutes.

How to Store Roast Vegetables?

After the roast vegetables have cooled down. Place it in an airtight container and store in the fridge for three to five days. Freezing Roast vegetables is possible. However, it is important to take into consideration that the texture of some vegetables will lose its crispiness. Root vegetables such as potatoes and carrots will freeze well. Other vegetables such as the Red pepper can become mushy.

What to Serve with Roast Vegetables?

Roast vegetables are considered a standard side-dish for most family gatherings. Loaded with nutrients and a vibrant collection of root vegetables, this hearty dish pairs with most main meals. Consider serving alongside Grilled Steak, Grilled fish or your favourite Pasta dishes or Salads.

Expert tips

Avoid overcrowding the baking sheet, if necessary use two different baking sheets, especially when you are making a large amount of roast vegetables. Remember overlapping vegetables will prevent proper roasting and caramelization. It is important to wash, peel and dry vegetables prior to the roasting process. Cutting vegetables into uniform sizes will ensure success. Keep the seasoning simple, in most cases, salt and pepper will suffice.

However, add other spices and herbs if that is your preference. Make sure to add different vegetables in according to the required roasting time to ensure success. If you add in the high-moisture vegetables in the beginning of the process, it will result in the onions, red bell peppers becoming dried out and possibly burnt at the edges.