Roasting vegetable can be implemented when you want to pull water out of vegetable and concentrates its
natural flavor. Roasting method uses dry heat, whether it comes from open flame, oven or other heat source.
This method usually causes caramelization on the food surface, which is considered a flavor enhancement.
Basically, it is applicable to most of vegetable, even the greens. But it works best to
root vegetables, such as carrots, turnips, potatoes and onions. It is also good for bulb vegetables that
contain a great deal of moisture, such as tomatoes and mushrooms.
For the best result, there are some basic steps on roasting vegetable that you should be walked through
as well as pay attention to:
- Preheat oven to between 375 to 475 of Fahrenheit temperature degree (or 180 on
Celsius grade)
Basically, the temperature depends on size and resilience of vegetables are roasting, and equipment is being
used (i.e. oven, roasting pan). Ideally, it should be hot enough to evenly brown all the ingredients
without burning them by the time the veggies perfectly tender.
The 425-temperature degree is a good point to start roasting vegetable, but still, your experience and
little experimentation will be useful to help you deciding on this oven temperature matter. Try to
roasting vegetables in different cut thickness and various items, then you will find out which temperature
of your oven is the “right” one. Please refer to temperature suggestion for some veggies below under
baking section.
By the way, it is important to keep an eye on the vegetables as they are being cooked. It will need
some appropriate action from your side, if the veggies are getting soft without browning simply turn the
oven temperature up, in the contrary, if they are browning to quickly, turn it down.
- Coat the vegetables with oil
In roasting vegetables, oil helps to conduct the oven’s heat and seal the flavor. Melted butter is also
used for roasting vegetable, but for some reason oil is more widely used for this purpose.
In some old days, the choice between oil and butter are primarily about flavor. Butter is obviously has
better taste than oil. As people know and care about the healthiness of food they are consumed, they prefer
to choose oil – canola oil or olive oil is best for roasting vegetable. Besides of the healthiness, another
reason are melted butter tend to brown faster even the veggies are not tender enough yet, and also butter
can solidify unattractively on vegetable’s surface when it cools.
- Spread vegetables in a single layer on a metal roasting pan or on a heavy cookie
sheet
I do not advise you to use glass or earthenware baking dishes since they will not crisp the veggies, even
may crack at the heat.
Set up the rack up high in the oven. You may find a little extra browning on the bottom of the veggies where
they touch the pan. Cook them until just done then transfer from the sheet to a room temperature platter. Do
not leave them on the heated pan unless you will overcook them.
- Sprinkling with salt and any spices for seasoning
You can add salt and spices while you are coating the pieces with oil alternately, however, for allowing
more control I suggest you to select the first option. Some veggies may not need salt to be added, such as
tomato since it tend to be salty or carrots that has their own natural sugar taste to be enhanced and adding
salt will just mess up the flavor.
Do not be afraid of doing some experiments on roasting vegetable. You can always adjust the recipes or
cooking directions until you find which works best for your family taste.
Consider adding some strong herbs such as cinnamon or cloves that perfectly matched for this method and will
give your food an exotic taste as well as aroma.
- Bake until done through and nicely brown. Serve immediately
Now, you can place in the oven and then toss the veggies every fifteen minutes and so to ensure the heat
evenly browning every pieces you have on you pan. Depending on the pieces and type of vegetable is being
roasted; the cooking time will vary between 30-50 minutes. Please see below of roasting vegetable time
suggestion for some vegetables that common cooked by roasting.
It is smart to spare the veggies by the time they consume until evenly cooked and brown. Roasting the items
with longer roasting time first and follow them with the rest of shorter roasting time veggies when the first
part are half done. This way, you will never have some parts of your vegetbles are being roasted are half done
or overcooked than the others.
The following are basic preparation including roasting time and temperature suggestion for some vegetables
that common cooked by roasting:
Asparagus
Amount: 1 lb.
Preparation: Halve and seed, place, cut side up, on pan
Temperature:
450 F
Roasting time: 12-15 min
Beets
Amount: 2 lbs.
Preparation: Leave whole, scrub well
Temperature: 400 F
Roasting
time: 60-90 min
Remark: When it is cool enough to handle slip off the skin
Green Beans
Amount: 1 lb.
Preparation: Trim well
Temperature: 450 F
Roasting time: 15
min
Remark: Stir halfway through cooking
Sweet Potatoes
Amount: 2 pieces of medium size
Preparation: Peel, cut into ¼ inch-thick slices,
cover with foil
Temperature: 425 F
Roasting time: 20-25 min, uncover and roast 10 min more
Acorn Squash
Amount: 1-2 pieces of medium size
Preparation: Halve and seed, place, cut side up,
put on pan
Temperature: 450 F
Roasting time: 50 min
Bell Peppers
Amount: 3 pieces of medium size
Preparation: Cut into thin strips
Temperature:
450 F
Roasting time: 12 min
Buttercup Squash
Amount: 1 medium size
Preparation: Peel and cut into 1 inch-chunks, cover with
foil on pan
Temperature: 450 F
Roasting time: 10-12 min
Carrots
Amount: 1 lb.
Preparation: Cut into ½-inch sticks
Temperature: 425 F
Roasting
time: 10-20 min
Corn
Amount: 4 whole ears
Preparation: Soak in water for 1 hour, place directly on oven
rack
Temperature: 425 F
Roasting time: 8-10 min
Eggplants
Amount: 1 medium size
Preparation: Cut into ½-inch slices, brush with 1-tbs.
Oil
Temperature: 450 F
Roasting time: 20 min
Red Onions
Amount: 2 medium size
Preparation: Unpeeled, halve, place, cut side down, on pan,
cover with foil
Temperature: 450 F
Roasting time: 25-30 min
Shallots
Amount: 1 lb.
Preparation: Peel, leave whole
Temperature: 450 F
Roasting time: 20
min
Tomatoes
Amount: 2 lbs.
Preparation: Leave whole
Temperature: 425 F
Roasting time: 20-25
min
Remark: Turn halfway through cooking
Zucchini
Amount: 2 lbs.
Preparation: Halve lengthwise and cut into 1½ inch-chunks
Temperature:
425 F
Roasting time: 20-25 min
Remark: Stir halfway through cooking
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