Roasting is my favorite cooking method for vegetables. It enhances their natural sweetness while preserving their natural crunchiness. Roasting vegetables in the oven is an easy and quick way to make the most delicious and elegant side dishes. You can roast vegetables in different pans, such as Pyrex, ceramic, or metal. My favorite tool for this method of cooking is using my Emil Henry baking stone.
Seasoning should be very simple when roasting vegetables, since the idea behind this simple method of cooking is to enjoy their natural flavor. In this matter I would also like to mention that it is important to start with fresh and good quality products to ensure good results.
My basic seasoning is oil, salt, pepper, and granulated garlic. I love to add rosemary, fresh or dry, to the potatoes, and soy sauce to the bell peppers.
There is a long list of vegetables that can be roasted: potatoes, carrots, beets, asparagus, bell peppers, butternut squashes, and delicatas, to mention but a few. There are two ways to make roasted vegetables in the oven:
Baking in a preheated 400F/200C for 20 minutes.
Broiling for 15-20 minutes, depending how big the vegetable pieces are.
Baking is more delicate than broiling, but if you like your vegetables to be seared – broiling is the right way to go. The choice is yours.
The asparagus, carrots and beets in the photos above were baked for 20 minutes. I used broiling for the potatoes, bell peppers, and delicatas. The delicatas were the only vegetable I had to turn in the oven after 15 minutes.