Roasting Vegetables
The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors. Roasted vegetables are just more tantalizing to the sight, taste, smell, and even touch.Most veggies take a little time to cook and are best served while they still have a little bite, rather than soft right the way through. This is true for all green vegetables. But for potatoes and other root vegetables such as beetroot on the other hand need to be cooked until tender.
Vegetables have a major place in the balanced diet. And, according to the American Institute for Cancer Research, root vegetables also contain substances that fight cancer and help strengthen our resistance to other health problems.
Most of the vegetables respond well to roasting and it is a very easy way to cook a variety of vegetables together, especially if you are roasting a joint of meat or baking a main dish at the same time. Roasting gives vegetables a richer, sweeter flavor without a lot of fat and calories. Roasted veggies have the brown, caramelizing, and crisp look so there is no comparison to steamed ones for me since its just cooked. Choose a selection root vegetables or other vegetable mix such as peppers, courgette, fennel, red onion, carrot, cabbage etc. Here I’m going to tell you a very easy way to roast vegetables.
Things needed:
- Any mixed vegetables
- large roasting tin
- olive oil
- herbs( thyme or rosemary springs)
- 2 to 3 cloves garlic
- salt and paper to taste
Method:
1. Prepare the mixed vegetables according to type and cut them in to large, even sized pieces or keep the baby vegetables as whole.
2. In the large roasting tin arrange the cut vegetables in a single layer and drizzle with a small amount of olive oil and toss the vegetables to coat them in olive oil.
3. Tuck cloves of garlic and herbs between the vegetables, then sprinkle them with salt and pepper.
4. Roast in a pre-heated oven at 220°C (425°F), gas mark 7, for 30 – 40 minutes, or until tender and golden, turning occasionally.
28 Responses to “Roasting Vegetables”
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zoe | July 24, 2009 at 1:15 pm |
This is the simplest most delicious side dish. Thanks for posting this!
Reeni | July 24, 2009 at 3:13 pm |
Veggies are so delicious this way! I don’t make them like this often enough!
The Duo Dishes | July 24, 2009 at 6:22 pm |
Definitely our favorite way to eat veggies.
Faith | July 25, 2009 at 2:23 am |
This is such a healthy and delicious recipe! I love the deep flavor that roasting brings out in veggies!
Erica | July 25, 2009 at 2:45 pm |
That is the best way to cook vegetables!!!!
Parita | July 26, 2009 at 5:26 pm |
I love roasted and baked veggies!
Gera @ SweetsFoods | July 29, 2009 at 10:16 pm |
I’m a meat eater and the roasted veggies are the perfect match always, they’re so yummy
Cheers,
Gera
nora | August 2, 2009 at 3:08 am |
thank you guys for your heart warming comments!!
pigpigcorner | August 2, 2009 at 12:40 pm |
Addicted to roasting vegetables now. So simple yet to flavourful!
Natasha - 5 Star Foodie | August 3, 2009 at 2:39 pm |
I love roasted veggies! It’s a perfect side dish!
Blond Duck | August 8, 2009 at 12:58 am |
Have a wonderful weekend!
Marta | August 8, 2009 at 4:25 pm |
I adore roasted veggies, I think it’s probably my favourite way to have them!
Angie's Recipes | August 9, 2009 at 5:19 am |
Somehow I have missed this post……I haven’t tried roasting any vegetables…when I think of vegetables, I think of “to stir-fry (well, I guess I am too Chinese)” or “eat them as a salad” mainly because my husband is very picky with food (can you image a German doesn’t like to sausages and potatoes? hey, that’s their national food…and he calls cheese as “rotten milk”) and I don’t want to waste money regularly to just get some materials to try, because if he didn’t want to eat, then I probably need to finish the rest in 4 days.
Your roasted vegetables look fantastic to me! I used to have them rather often when I still worked in the hotels. (that’s ages ago…..).
Angie’s Recipes
Blond Duck | August 10, 2009 at 7:21 pm |
That salmon sandwich on the frong page looked great!
Jackie at PhamFatale.com | August 10, 2009 at 10:27 pm |
Absolutely lovely! Roasting root vegetables brings out great flavors. I just roasted some turnips. Check out my navets persillés
Blond Duck | August 11, 2009 at 6:38 pm |
There’s so many cool recipes here to look at!
Cynthia | August 12, 2009 at 3:35 am |
Love the way you describe it – coaxing of flavour.
Blond Duck | August 13, 2009 at 8:47 pm |
I liked your brown rice recipe!
nora | August 13, 2009 at 9:29 pm |
blond duck try some of the recipes and let me know how it turned out.. enjoy!!
cheers!!
Gera @ SweetsFoods | August 13, 2009 at 11:47 pm |
Just passing by to say Hello and send to you good vibes
Cheers!
Gera
Christina | August 14, 2009 at 3:12 am |
You know, I love to roast vegetables all the time, but never think to add herbs also! Thanks for stopping by my blog!
brandi | August 17, 2009 at 3:28 pm |
roasted veggies are my favorite!
I love root veggies roasted, but some of my other favorites are asparagus, broccoli, cauliflower, and mushrooms!
nora | August 17, 2009 at 7:59 pm |
christina and brandi, welcome to ffr!
and brandi they are my favorites too! 
thank you all for the lovely comments! keep in touch!
cheers!
Rosa | August 19, 2009 at 12:25 pm |
I love roasted veggies!
We had great holidays, thanks! We stayed at home and relaxed!
Cheers,
Rosa
Amy (Very Culinary) | August 24, 2009 at 1:40 am |
Whenever I hear someone snub vegetables, I always tell them to grill them or roast them. Can’t go wrong. Yum!
Lorraine @ Not Quite Nigella | September 8, 2009 at 11:56 pm |
I adore the sweetness that comes out in vegetablaes when you roast them!
Hélène | September 14, 2009 at 7:21 pm |
Now I’m addicted to roasted vegetables. I make a big batch and have leftovers for the next day. I like your recipe.
tasteofbeirut | November 2, 2009 at 5:19 pm |
Love that recipe. I think that the simplest things are often the best, don’t you?