It only takes a few simple steps to roast vegetables in the oven in a perfect way. First, cut them into evenly sized pieces and season them to make them tastier. It is important to remember that harder vegetables, such as carrots and potatoes, require a longer cooking time than softer ones, such as broccoli and cauliflower. You will know the vegetables are cooked when they are crisp on the outside, soft on the inside and lightly browned on the edges.
Steps
Part 1 of 3: Cutting and Seasoning the Vegetables
Step 1. Turn on the oven to 200-230 ° C and let it heat up
Generally 220 ° C is the perfect temperature for roasting vegetables, but it can vary slightly depending on the oven. The high heat allows them to become soft in the center and caramelize on the surface. If the temperature is too low, the vegetables will be ready before they have had time to brown on the outside. In the case of frozen vegetables, it is best to cook them at 230 ° C.
Step 2. If necessary, wash the vegetables before peeling them
Rinse them under cold running water to remove any impurities. If you want to flavor the vegetables with onion or garlic, peel them manually first and then prepare a mince. Remove the peel from vegetables with a vegetable peeler or knife, for example from aubergines or potatoes.
Step 3. Cut the vegetables into small pieces
For aesthetic reasons it would be good to cut them into even pieces, but you must consider that the harder vegetables require a longer cooking time than the more tender ones. If you intend to cook them in the same pan, cut the harder vegetables into smaller pieces than the others; in this way you will be sure to obtain an even cooking.
- Use a sharp knife and cut the vegetables into small pieces or cubes.
- Unlike potatoes and other vegetables with a firm, compact texture that must be cut into small pieces, more tender vegetables, such as cauliflower and broccoli, can be left in large pieces.
Step 4. Season the vegetables
You can put them in a bowl or plastic bag and season them with 1-3 tablespoons (15-45 ml) of extra virgin olive oil, depending on the amount. Add the salt, a sprinkle of pepper and your favorite spices and herbs.
Extra virgin olive oil is the most common choice, but if you prefer you can use sunflower, sesame, safflower oil or another variety of your choice
Step 5. Stir the vegetables to evenly distribute the seasonings
If you used a bowl, you can gently swirl it to distribute the oil and spices evenly over the vegetables. If you put them in a plastic bag, seal it and gently shake it to season them.
The vegetables must be well seasoned, but not soaked in oil
Step 6. Use a metal pan to prevent the vegetables from sticking together during cooking
In order not to have difficulty cleaning it, you can line it with parchment paper or foil. It is important that the pan is made of metal because it guarantees a more uniform cooking of the vegetables and it is preferable that it has low edges, so that the humidity can evaporate easily.
Vegetables need to have ample space to cook properly, so you may need to use more than one pan, depending on the amount
Part 2 of 3: Arrange the Vegetables in the Pan
Step 1. Make sure the vegetables have enough space to cook
Regardless of how you plan to divide them, they will need a lot of space to have the texture and flavor typical of roasted vegetables. Do not overlap them and leave at least half a centimeter of distance between them.
If they are too close, they will have the flavor and texture of boiled rather than roasted vegetables
Step 2. Spread all the vegetables in the pan if you intend to cook them at the same time
If you are short on time and want all the vegetables to roast quickly, after seasoning, distribute them evenly in the pan. If you want to use this method, it is best to choose vegetables that require a similar cooking time.
- Check the vegetables often to make sure they are cooking properly and evenly.
- If the vegetables are mixed, remember that the harder ones should be cut into smaller pieces than those with a tender texture.
Step 3. Match vegetables that have the same cooking time for more control
If you want to serve a large amount of different vegetables, use two baking sheets and separate them according to the consistency. Put the toughest vegetables in one pan and the softer vegetables in the other. This way you can remove them from the oven at two different times, depending on the cooking time required.
For example, put the asparagus and green beans in one pan and the carrots and Brussels sprouts in the other
Step 4. Add vegetables gradually to monitor cooking
If you want to cook all the vegetables in one pan, but want to make sure you get a perfect result, you can start with the toughest vegetables. Place them in the pan and let them cook for long enough to soften them slightly, then add the more tender vegetables.
The advice is to let the harder vegetables cook for about 10-15 minutes, then add those with a softer consistency
Step 5. Cook the vegetables individually for perfect roasting
This method takes time and some extra effort, but it ensures that you have full control over how the vegetables are cooked. Cook the potatoes in one pan, the peppers in another, and the green beans in yet another.
- This method is recommended for all occasions when you need to cook large quantities of vegetables with different cooking times.
- If possible, place more than one pan in the oven at a time to speed up the time.
Part 3 of 3: Roasting the Vegetables in the Oven
Step 1. Place the vegetables in the hot oven
It is best to wait until it has reached at least 200 ° C before putting the pan in the oven. If you cook the vegetables in the oven while it is still cold, they will not become crunchy.
Step 2. Stir the vegetables after 10-15 minutes of cooking
Use a flat spatula or similar utensil and turn the vegetables in the pan to help them brown evenly. After 10-15 minutes they should be ready to be mixed (if it is very tender vegetables, it is better to mix them a few minutes before).
When mixing the vegetables, make sure they are cooking properly and evenly
Step 3. Pay attention to when the vegetables are browning on the edges to know if they are cooked
Depending on the variety, it will take 15 to 45 minutes for them to begin to brown and darken at the edges. Tenderer vegetables may only take 15-20 minutes, while harder vegetables take around 30-45 minutes to fully roast.
More tender vegetables, such as courgettes and aubergines, take only 15-20 minutes to cook, while the harder ones, such as parsnips and sweet potatoes, will be ready after about half an hour
Step 4. Skewer the vegetables with a fork to see if they are cooked
They should be soft in the center and crunchy on the outside. Remove the pan from the oven and pierce one of the vegetables with the fork. If it penetrates easily and feels soft even in the center, but crunchy and slightly toasted on the surface, you can turn off the oven.
