Mixed baked veggies - Emily Skye

Mixed baked veggies

Mixed baked veggies

When we talk about roasting vegetables most people automatically think of root vegetables. Which is understandable, because roasting is a delicious way to prepare veggies such as potatoes, turnips, parsnips, carrots and beetroot.

But did you know that you can roast most vegetables, including leafy greens?

In the cooler months of winter I often opt for roasting when it comes to preparing my veggies, because there is something warm and comforting about the delicious taste that can be achieved simply by popping veggies in the oven. Roasting manages to really enhance a vegetable’s natural, sweet flavours..

Some of my favorites include cauliflower, broccoli, mushrooms, capsicum, eggplant, tomatoes and zucchini.

Different vegetables take different amounts of time to cook, but to be honest you don’t even need a recipe to achieve great results!

Here are some simple tips to cooking delicious roast vegetables:

  • Separate vegetables that are going to require different lengths of time. For example, root veggies, including onions, will take the longest to cook, and as long as you cut them into similar sizes, they will all take similar lengths of time. Cauliflower and eggplant will take a medium amount of time, depending on the size you cut them, whilst tomatoes, broccoli, zucchini and mushrooms will usually require the least amount of time. If you wish to roast a combination of vegetables on the same tray just add the ones that will take the longest first, wait until they are partially cooked, before adding the rest.
  • Pick your oil wisely. Depending on how high you have the temperature, will affect which oil you choose, but it is safest to stick with an oil that can handle medium temperatures (of between 160-200c) so that it doesn’t turn carcinogenic. Some good options include coconut oil, avocado oil and peanut oil, though olive oil is great as long as you are not roasting at above 180c. Some veggies will require a little more oil than others to stop them from drying, and for the best results lightly coat all the surfaces.
  • Give your veggies space! They need to become wrapped in heat for the best roasting affect, so make sure not to pile them on top of each other. Give them space to breath!
  • Roast until they start to toast. With root veggies it is best to start low and then turn the heat up once they are cooked through, just to give them that crispy taste and texture. The general rule when it comes to timing your roast vegetables it to cook them until they start to look crispy!
  • Natural seasoning is best. I prefer to stick with natural, unprocessed forms of seasoning, such as whole garlic, fresh herbs like rosemary and thyme and rock salts and cracked pepper.

If you follow these 5 tips for baking, you are on your way to creating your own delicious roast veggies using all your favourite types!

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