Roasted Vegetables

April 3, 2023

Roasted Vegetables are so versatile because you can add any seasoning you want to complement your main dish. The flavors created are endless.

Roasted Vegetables are my favorite way to eat vegetables. I do not like cooked carrots but I tried roasting them and much to my surprise I’ll eat them roasted. I still don’t like carrots cooked in any other form. Andrew only likes cauliflower roasted. If you have not tried roasting vegetables start today!

You can season roasted vegetables any way you like. I usually do salt and pepper but on occasion I will add other seasonings to complement a dish. Be creative and don’t be afraid to try a new combination of something.

Equipment

Half Sheet Pan

Quarter Baking Sheets

Colander Set

Flavored Olive Oil

Flavored Balsamic Vinegar

Prep Your Vegetables

Don’t over crowd your tray or you will end up steaming your vegetables versus roasting them.

Oil –

I like to add between 1 teaspoon and 1 tablespoon depending on the amount of vegetables I have on the sheet pan.
It’s best to eye ball it. Don’t soak your vegetables but give them a light coating.
I also like to use flavored olive oils to my vegetables. I pair the olive oil with the flavors we are eating. This can replace seasoning.

Seasoning –

I like to sprinkle with salt and pepper. I tend to start with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
If it is a large sheet pan full of vegetables I will start with 1 teaspoon of salt and 1 teaspoon of pepper.
Depending on the dish I am making I will add different spices. Check out some of our homemade spice blends.

Balsamic Vinegar –

You can add a ton of flavor with a little balsamic vinegar or dressings. I like to toss my vegetables after cooking.
If you are looking to cut back on oil then skip the oil and add the vinegar. Be sure to watch the cook closely so the vegetables do not burn.