How To Make Amazing Roasted Vegetables

The last few weeks have raised conversations about roasting veggies and how to get that mythic, caramelized flavor we all crave. How can you avoid dry veggies?  Why would your veggies turn soggy?  And how  can you prevent burned and toasty mess from taking over your oven? After I figured out how to roast my vegetables, the kid gloves were off.  It is actually simpler to work this magic in your oven than it is to do this on the stove.  The oven doesn’t have to be watched quite as carefully, which frees you up to work on something else, take in your favorite book, or make some tea!  To quote the always infamous Julia Childs, “approach the oven without fear!”  There are some specific things you should keep in mind to get crispy-yet-tender veggies.

Here are the most common ways you pull off those veggies with style. Throw your winter vegetables in the oven like a pro!

1. Cut your veggies the same size so they’ll evenly cook

 When roasting starchy vegetables like sweet potatoes, yams or squash, dicing them into 1 1/2″–2″ pieces will make sure they don’t cook too quickly or too slowly. But when possible, roast smaller vegetables whole.  Carrot stalks and baby carrots are so pretty when roasted whole. I love getting heirloom varieties! And stalks of broccoli or cauliflower are great just split lengthwise when they’re roasted. 

2. Make sure to give your veggies a coat of oil

When you’re finished cutting them, make sure to give your veggies a coat of oil—but don’t assume they all need the same amount.  Vegetables with porous flesh, like mushrooms, need a little more oil than, say, root vegetables.  My chef friends hold have said the rule to use two tablespoons of olive oil per sheet pan of veggies, but add a bit more if you’re including something that sucks up moisture. Just don’t use too much—you don’t want your vegetables to turn out greasy.  A well oiled veggie should be a just little shiny, and evenly coated.  Add your seasonings first and then add oil second. 

3. The right hardware for your software! 

Although you *can* use a baking dish to roast your veggies, a sheet pan is your best bet.  Vegetables have a high water content. When they cook and that water evaporates, you need to give that water an escape route or else your vegetables will steam instead of roast.  Basically, your veggies might come out a bit mushier than you intended if you use a baking dish. If that is what you want, go ahead! 

4. Give your vegetables space!

This is related to pointer # 3. Your vegetables will give off steam while they cook, and they’ll turn out mushier if they’re all up in each other’s business. Make sure there’s a little space between each piece, and they’ll brown and crisp up a lot better. If you plan to puree your veggies, then close together is fine. 

5. Roast vegetables at about 400-540 degrees. 

It’s counter intuitive, I know.  But the way you get that nice caramelized and crispy outside, and a just-cooked-through inside is to not cook them too low.   If you roast them on too low a temperature, they won’t brown as nicely and get mushier.  Of course, this is fine if you are wanting to puree or mash them. The roasting will bring out the caramelization which does come out in your mash!

6. Toss them the love about halfway through

To ensure even cooking and browning, you’ve gotta give your vegetables a nice toss while it’s in the oven. You want pretty veggies. You don’t want one side of your vegetables to be super dark, and the other sides to have no color. You should be roasting your vegetables for 35-45 minutes total; give them one or two stirs throughout.

Now, try to roast anything you come across, your imagination is your only limitation!