Quick and Easy, Roasting Vegetables

While there are many different ways to cook vegetables, here are few that work well with batch cooking. If you’re planning to use the vegetables again in another recipe undercook them the first time so they don’t get too mushy.

Roasting Place vegetables on a rimmed baking sheet, you’ll want to toss them with a little healthy fat (such as olive oil or cold-pressed canola oil, both of which can withstand high heat) olive oil, salt, and pepper before roasting at 425°F. 

The oil allows for the caramelization from roasting that is so delicious without adding a lot of flavor to overpower the taste. Stir once about halfway through roasting time. You’ll know when your vegetables are done when they start with caramelize, and are tender when pierced with a fork. You can season with salt and pepper or leave plain. 

If avoiding oil, nonstarchy vegetables can be roasted directly on a sheet pan with seasoning. Starchy vegetables such as potatoes and carrots can be lightly steamed, then roasted without oil. Roasted vegetables are so versatile you can add them to pastas, sandwiches, salads, grain bowls, and tacos. You can add them to omelets for breakfasts as well.