7 Tips for Perfect Roasting Every Time
1. Preheat your sheet pan at 400 F. +
To get that nice browned edge, roast your veggies on a pre-heated pan.
2. Cut vegetables of equal size. +
Try to keep them around 1 inch so they cook evenly.
3. Toss them with oil.
Oil is a necessary ingredient to get the caramelized edges. You can use avocado oil, olive oil, or coconut oil. Use about 1 T. per pound of veg. Toss with your hands.
4. Season with salt and pepper. +
At the very least, season with kosher salt and pepper. But have some fun experimenting with other spice blends.
5. Don't overcrowd the pan. +
Veggies will steam instead of roast if you pack them too tightly. Leave plenty of breathing room.
6. Roast at 400 F for 20-45 minutes.
High heat is required for roasting. Cook heartier veggies longer than more delicate ones. Look for the toasty tips and edges that signify doneness.
7. Stir the vegetables halfway through cooking.
OPTIONAL: When the roasted vegetables come out you can toss them in a roasting vinaigrette to season them. Stir up: 2 Tbsp White wine vinegar + 1 Tbsp Olive oil + 1/8 tsp pepper + 1/4 tsp Salt + 1 tsp honey + 1 medium shallot minced. Toss hot vegetables in vinaigrette.
PRO TIP: Roasting veg is not merely for the standards like potatoes and carrots. Just about every vegetable is fair game! Don't forget to include: radishes (yes radishes!), kohrlabi, peppers, onions, green beans, eggplant, cabbage, turnips, beets, and zucchini!
