Questions: Do you have a foolproof method for roasting vegetables?
Answers: Cool weather is the perfect time to try your hand at roasting vegetables. Winter produce – such as butternut squash, sweet potatoes, onions and carrots – are perfect for roasting in the oven. The high temperature intensifies the flavors and sweetness. Roasting is a great seasonal alternative to steaming your side dishes. First of all, you have to use high, dry heat, so preheat your oven to 450°F. Make sure it is preheated all the way before you put the vegetables in the oven or they won’t turn out the way you expect.
Another key step is to make sure your vegetables are all relatively the same size so they will cook evenly. And I always coat my vegetables lightly with olive oil, but I also have friends that use an olive-oil nonstick cooking spray to save a few calories. This works as well.
Make sure you spread the veggies out on a cookie sheet in one layer. You don’t want to overcrowd them or they won’t caramelize and brown properly.
Roast for 20 minutes and check with a fork for tenderness. Toss veggies carefully and continue roasting up to 45 minutes depending on desired doneness. Sprinkle with kosher salt if you want. Delicious and works with all kinds of vegetables – even broccoli!