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Organic Bound

Roasting Vegetables 101


December 2013

Make healthy vegetables more irresistible than you ever thought possible. It’s simple to do. It frees up prep and stove space for the rest of your meal.

And it works with just about any vegetable you like. Even frozen.

You know what we’re talking about. Roast your vegetables.
 

Prep your veggies ahead of time. Line a rimmed baking sheet with parchment, a Silpat liner or foil to make cleanup easier. (Or use your trusty cast iron skillet.) Preheat the oven to 400-450 degrees F.

 

Cut the pieces to the same size so they’ll cook in the same amount of time. Toss with just a little extra-virgin olive oil (or canola oil) and sea salt. There’s really nothing else to it.
 

Separating the veggies prevents color bleeding. Don’t crowd the pan! Check at about 20-30 minutes and turn with a spatula, then cook for about 20-30 minutes more. They’re done when browned at the edges and fork tender (or to your taste).

 

Finish with flavor: think fresh herbs, chili oil, honey, sesame oil, Parmesan cheese, aged balsamic or lemon. You’re only limited by your imagination!

Hungry for more? Check out It’s Your Right to Roast (Veggies).

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