Roasting Vegetables

Roasting vegetables is a great way to prep ahead for busy days. Vegetables can be roasted and stored in the fridge. Then:

  • Rewarm in a 325˚ oven
  • Toss into pasta
  • Toss into salads
  • Stir into risotto
  • Stir into stuffing
  • Stir into soup

Here's how:

Preheat oven to 375˚ - 450˚

Wash and drain veggies well & pat dry. Cut into similar size. Toss lightly in olive oil, coconut oil or melted ghee depending on the flavor profile of your vegetables. Sprinkle lightly with salt and place on parchment-lined sheet pan. Do not crowd. Roast until tender. Check by poking with a sharp knife. Test for seasoning adding s&p and a drizzle of flavored oil such as truffle oil, nut oils, olive oil and a sprinkling of fresh herbs.

Great veggies for roasting:

  • Winter veggie 
  • Asparagus
  • Green beans
  • Summer squash
  • Winter squash
  • Root veggies, carrots, turnips, parsnips...
  • Tomatoes, halved
  • Onions, halved, cut side down
  • Shallots, peeled
  • Sweet potatoes, leaving skin on make “steak fries”
  • Japanese eggplant halved lengthwise
  • Cauliflower and broccoli, cut into florets
  • Not good: leafy vegetables

Flavors: Sprinkle before roasting with~

  • “Hearty” herbs such as thyme, oregano or rosemary
  • Smoked or sweet paprika 
  • Mexican spices: oregano & cumin
  • Indian spices: curry powder, turmeric, pepper
  • Chinese five spice with sweet veggies
  • Moroccan: Cumin, coriander, cinnamon
  • Drizzled honey (go lightly)

Flavors: Sprinkle after roasting~

  • Minced “fresh tender” herbs such as cilantro, parsley, tarragon, chives
  • Add pitted Kalamata or dry cured olives into the oven the last 5 minutes of roasting
  • Pecans, hazelnuts, walnuts added to oven last 4 to 5 minutes to toast
  • Capers
  • Toasted breadcrumbs
  • Citrus zest

My favorite topping for Thanksgiving Vegetables: Pecan Gremolata~

  • 3/4 cup pecans
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh minced parsley
  • 1 Tbls. lemon zest
  • 1 smallclove garlic, minced

Place pecans on a sheet pan and toast lightly while veggies are cooking, 4-6 minutes. Chop pecans until coarsely ground. Transfer to a bowl and add remaining ingredients. Season to taste and drizzle over veggies.