Tips for roasting vegetables Roasting vegetables is a no-fuss way to add pop to your dinner plate.

By Joelene

Tips for roasting vegetables

Roasting vegetables is a no-fuss way to add pop to your dinner plate. Follow these basic steps for no-fail roasted vegetables.

• Most hard, solid vegetables are suited for roasting. Good choices include root vegetables, such as onions, turnips and carrots, rutabagas, peppers, squash and zucchini, brussels sprouts, potatoes, eggplant, fennel and asparagus.

Different vegetables require different cooking times, so if roasting several kinds at once, pair those with similar roasting times, such as turnips, sweet potatoes and carrots, eggplant and bell peppers or turnips and parsnips.

• Always wash vegetables well, then dry.

• Cut vegetables into uniform pieces, small chunks or bite-size pieces. Peel if desired.

• Preheat oven to 400 degrees.

• When oven is hot, place roasting pan or a large rimmed baking sheet in the oven. It's best to place vegetables in a hot pan to roast. Make sure the sheet is big enough to hold a single layer of vegetables. Do not crowd. Vegetables brown best the less crowded the pan.

• Once the pan is hot, lightly spray it with non-stick cooking oil.

• Drizzle with a small amount of canola or olive oil, no more than a teaspoon for every cup of vegetables. Toss veggies on the pan to coat them evenly with the oil.

• Season with salt and pepper. For more flavor, sprinkle on seasonings, such as dried rosemary, basil and parsley.

• Roast vegetables, stirring midway, until they're tender and golden brown, from about 10 minutes for bite-size turnips to 50 minutes for beets, potatoes, onions and carrots.

• Cut quicker-cooking vegetables, such as turnips, in larger pieces and longer-cooking vegetables, such as carrots, in smaller pieces.

Ingredients

• Veges

Preparation

Step 1

See 1st page