Roasting Vegetables

 Roasted vegetables are a healthful base on which to build meals (and a great way to clean out the fridge!). Get a jump on the week by roasting a batch on sunday, then refrigerate up to 4 days or freeze up to 1 month.

Roasting Vegetables

Preheat oven to 425°F. Place vegetables in a single layer on a large baking sheet or shallow baking pan. Drizzle with olive oil and season to taste with salt and black pepper (or other desired seasoning); toss gently to coat. Roast until vegetables are lightly browned and desired tenderness is reached, stirring or turning once during baking time. Use timings below as a guide.

ACORN SQUASH

• Halved, seeded, and cut into ¾-inch slices
• ROAST 20 to 25 min.

ASPARAGUS

• Trimmed
• ROAST 10 to 12 min.

BEETS

• Peeled and cut into small wedges; cover pan with foil
• ROAST 40 to 45 min.

BROCCOLI

• Stemmed and cut into florets
• ROAST 10 to 15 min.

BRUSSELS SPROUTS

• Trimmed; halved if large
• ROAST 15 to 20 min.

BUTTERNUT SQUASH

• Peeled, seeded, and cut into 1-inch pieces
• ROAST 25 to 30 min.

CABBAGE

• Trimmed and cut into wedges or ½-inch slices
• ROAST 35 to 40 min.

CARROTS

• Coarsely chopped or cut into sticks (or baby carrots)
• ROAST 25 to 30 min.

CAULIFLOWER

• Cored and cut into florets
• ROAST 20 to 25 min.

CHERRY/GRAPE TOMATOES

• Leave whole
• ROAST 10 to 12 min.

CORN

• Husked and kernels cut off the cob
• ROAST 15 to 20 min.

DELICATA SQUASH

• Halved, seeded, and cut into ½-inch-thick slices
• ROAST 25 to 30 min.

FENNEL BULB

• Trimmed and cut into wedges
• ROAST 25 to 30 min.

NEW POTATOES

• Halved or quartered if large
• ROAST 20 to 25 min.

OKRA

• Trimmed
• ROAST 15 to 20 min.

PARSNIPS

• Peeled and coarsely chopped
• ROAST 25 to 30 min.

RADISHES

• Trimmed and halved if large
• ROAST 30 to 35 min.

RUTABAGAS

• Peeled and coarsely chopped
• ROAST 25 to 30 min.

SUGAR SNAP PEAS

• Trimmed
• ROAST 10 to 15 min.

SUMMER SQUASH

• Coarsely chopped
• ROAST 15 to 20 min.

SWEET POTATOES

• Coarsely chopped or cut into ½-inch wedges
• ROAST 20 to 25 min.

ZUCCHINI

• Sliced
• ROAST 15 to 20 min.

Add More Flavor

Freshen up your roasted veggies each time you use them with a drizzle, dollop, or sprinkle.

• SRIRACHA SAUCE A squirt or more of this bright and spicy Asian sauce adds a little—or a lot—of heat to cooked vegetables.
• SWEET CHILI SAUCE Toss a spoonful of this sweet and mildly spicy sauce over veggies or use it as a dipping sauce.
• TOASTED SESAME OIL A little goes a long way with this intensely nutty oil.
• HONEY OR MAPLE SYRUP These natural glazes enhance the sweet flavor of roasted vegetables.
• YOGURT A dollop of yogurt and sprinkle of spice add a wholesome tang to baked and roasted root vegetables.
• MUSTARD SAUCE Whisk together stone-ground mustard and sour cream, then thin with milk for an easy sauce to drizzle over hot or cold veggies.
• SOY SAUCE Add a hint of umami to any stir-fry vegetables.
• CITRUS JUICE Squeeze a wedge of orange, lemon, or lime over steamed or roasted veggies.
• VINEGAR Drizzle any vinegar variety (balsamic, white or red wine, rice, sherry, herb-flavor) over vegetables and greens.