Roasting Vegetables Revision as of Wednesday, 26 June 2024 at 10:57 UTC
My new favorite thing.
Preparation
Set oven to heat to 425F. In the meanwhile, cut veggies and make sure they’re:
- Coated well in olive oil (spray works if you’re lazy)
- Are spread apart as well as possible
- Are at least dusted with salt and pepper
You can add other awesome things like paprika, a bit of turmeric, red chili powder, basil, rosemary… whatever you’d like!
Now bake them for a good 25 minutes. Then check on them and turn them over. Bake for another 10-15 minutes. They should have given up a good deal of moisture and be shriveled. I like crispy edges 😋. You do you.
A Table
Found this on my internet searches. I cook all my veggies in a medley and haven’t yet had the time to try these recommendations.
| Type | Duration (mins) |
|---|---|
| Tomatoes | 15-20 |
| Crucifers (broccoli, cauliflower, brussels sprouts) | 15-20 |
| Onions | 30-45 |
| Root Veggies (potatoes, carrots, beets) | 30-45 |
| Soft Veggies (bell peppers, zucchini, squash) | 10-20 |
| Thin Veggies (asparagus, green beans) | 10-20 |