Roasting vegetables is simple but can often be a hit and miss affair. From trial and error, I have discovered the dummies guide to perfectly roasting vegetables. It’s fool-proof.
Dummies guide to perfectly roasted vegetables
The preparation is basic but the tricks lie with the amount of time you roast the vegetables and the oven temperature. Using these two simple techniques will guarantee you have perfectly roasted vegetables time and time again. Vegetables will be crisp on the outside and soft and fluffy on the inside.
These roasted vegetables are the perfect accompaniment to a main meal OR can be the main meal. They are simply delicious eaten cold the following day.
Ingredients 1 x Bunch Asparagus
3 x Medium Potatoes
6 x Petite Parsnips
1 x Carrot
1 x Zucchini
Black Pepper, Oregano, Rosemary and Virgin Olive Oil to season
The choice of vegetables is endless
Pre-heat oven to 200 degrees
Cut all vegetables into mid size chunks (the asparagus should be cut in halves)
Place all vegetables (except for the asparagus) into a baking dish
Season vegetables with black pepper, oregano and rosemary. Drizzle the best virgin olive oil you have over the vegetables. Mix thoroughly ensuring all the vegetables are evenly coated with the seasoning.
Place the vegetables into the pre-heated oven.
At the 30-minute mark, stir the vegetables to enable the other side to brown.
At the 50-minute mark, add the asparagus.
After 60-minutes, you will end up with perfectly browned and crispy vegetables that have soft and fluffy insides.
Perfectly roasted vegetables
Cutting the vegetables into too small a chunk will cause the vegetables to burn
Not having the oven hot enough (anything less than 200 degrees) will make the vegetables steam rather than roast.
Spread the vegetables evenly in the baking dish, overcrowding or vegetables layered on top of one another causes moisture to get trapped, so you end up steaming the vegetables instead of roasting.