Fall is officially here and it’s brought everything pumpkin spice, salted caramel, and cinnamon apple along with it. Apart from these traditional fall flavors, one of my favorite things to make during the fall season are roasted vegetables. As the air is beginning to cool (especially here in Minnesota!), a pan of fresh roasted vegetables can be a delicious and healthy way to warm up.
The nice thing about roasting vegetables is that once you learn the basic method, you can use your skills on just about anything. For the sake of simplicity, I’ve summarized my veggie roasting process into three easy steps: oil, season, and bake!
Step 1: Oil After peeling, cutting and preparing your vegetables as needed, the first step is to evenly coat your vegetables with a quick drizzle of oil. I personally use olive oil, but vegetable oil or coconut oil, among others, are also perfect to use! Using oil works to elminate burning or sticking to the pan, creates a richer flavor during baking, helps the veggies to cook evenly and lastly, helps hold seasonings onto your veggies during baking. This leads me to step two!
Step 2: Season The sky is the limit with seasonings and roasted veggies! Vegetables are incredibly diverse and can take on any flavor you decide. A sweet potato for example could be seasoned with taco seasoning for a yummy southwest baked potato, or brown sugar, butter and mini marshmallows for a sweet treat. This step is when you get to decide what direction you want to go. I tend to always start with salt and pepper, and sometimes that’s all I add! My recipe for parmesan roasted carrots uses salt, pepper, Italian seasoning and parmesan. Lots of parmesan..
Step 3: Bake There’s no magic number for the temperature to roast veggies, but I tend to roast mine at 400 degrees! I’ve seen recipes instruct to go higher and some that go lower, but this has been working for me for as long as I can remember. I’ve come to the conclusion that as long as you have your oven on, it’ll all work out! (: The one thing that can potentially vary for you while roasting vegetables is bake time. A vegetable that is naturally more tender, like a bell pepper or cherry tomato for example may only roast for 15-20 minutes, while a dense sweet potato will often require 35 minutes to an hour. Consider the tenderness of your chosen vegetables, set a timer for less time than you think you’ll need, and check your veggies periodically. You can always add more time! Similar to the way you’d check a cake for doneness, poke a fork through your veggies to check for tenderness. When they’re fork tender, you’re done!
Now that you know my secrets, grab some veggies during your next trip to the grocery store and apply these three easy steps! If you add oil, season, and bake, you’ll be able to master anything. My recipe for roasted parmesan carrots is the perfect practice recipe. You can find the super simple ingredient list and instructions below (not that you need them, you professional veggie roaster you).
- olive oil
- salt and pepper
- parmesan cheese
- Italian seasoning
- Preheat oven to 400 degrees
- Place carrots on a baking sheet and lightly drizzle with olive oil (about 2 T)
- Roll carrots in the olive oil to evenly coat
- Sprinkle with salt, pepper, parmesan, and Italian seasoning
- Bake for 20-25 mins
If you liked this recipe, don’t for get to pin it for later!
For more veggie roasting practice, check out my recipe for Parmesan Roasted Brussel Sprouts!