Roasting Vegetables - Tips, a Recipe, and Resources

 

What to Roast

Care Connection says we can roast any root vegetables which includes veggies like potatoes, turnips sweet potatoes, onions, carrots, parsnips, cauliflower, broccoli and more!  Some "quick cooking vegetables" include mushrooms, bell peppers, zucchini, summer squash and broccoli as noted in How to Cook Fresh Vegetables, 7 Great ways to Prepare Veggies

Ideas for Serving Roasted Veggies

Tips from Around the Web

How to Roast

  • Heat needs to be high - 400 - 475 degrees (resource suggestions vary)
  • Similar sized pieces
  • Mix the pieces in a bowl in some olive oil
  • Give the pieces room to cook
  • Line pan with sheet of parchment paper or foil (less mess)

Best Herbs & Spices for Roasting

Sage, Thyme, Rosemary, Wild Fennel, Oregeno, Garlic and don't forget cinnamon!

If you roast some butternut squash, cinnamon is a great one to try.

 


Oven-roasted Cauliflower

  • 1 large head of cauliflower, cleaned and divided into individual florets; cut each floret in half to create flat surface
  • 2 tablespoons olive or canola oil
  • Non-stick cooking spray (try a flavored sprays such as olive oil roasted garlic)

Line a baking sheet with foil; coat foil with oil. Arrange pieces, flat side down on the baking sheet. Rub the flat surface of pieces to coat the cut flat surface with oil. Place in a 400 °F oven on the lower rack. Roast for 25–30 minutes, until browned around edges and tender. Start checking after 15 minutes roasting time. Allow a dark brown color to develop and fork tender doneness before removing from oven. Sprinkle lightly with salt and pepper if desired. Transfer to a serving bowl, and watch the florets disappear!

Makes about eight 1/2 cup servings.

Nutrition information per serving: 56 calories, 2 grams protein, 3.5 grams fat, 6 grams carbohydrate, 0 milligrams cholesterol, 32 milligrams sodium, 2.6 grams fiber, 23 milligrams calcium, .5 milligrams iron, 13 IU vitamin A, and 48 milligrams vitamin C

Page 6 of Fresh Ways to Cook Fresh Vegetables from National Food Service Management Institute (NFSMI)


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