No matter how much experience you have in the kitchen, roasting vegetables is a simple technique that anyone can master. Whether you love broccoli or potatoes, cabbage or cauliflower, this recipe (and the accompanying tips) can be used year-round.
1 to 2 pounds of vegetables (such as Brussels sprouts, broccoli, cauliflower, potatoes, and cabbage)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Arrange a rack in the middle of the oven and heat the oven to 425°F.
To prep the vegetables, peel (if needed) and chop into uniform pieces so they cook evenly. Toss the vegetables in a large bowl with olive oil until evenly coated and season with salt and pepper.
Spread onto a parchment-lined baking sheet or sheet pan in a single layer, making sure the vegetables do not touch. If needed, use multiple baking sheets.
Cooking time varies based on the vegetable. Items like cauliflower and Brussels sprouts cook in about 20 minutes, while carrots and potatoes take 30-40 minutes. If you are cooking assorted vegetables, it is best to group items that will cook for the same amount of time in the same pans.
Roast vegetables until tender or until vegetables begin to char. Once the vegetables are cooked, transfer them to a dish for serving.
P.S. Roasted vegetables can be doctored up in so many ways based on the season. Some of our favorite toppings include reduced balsamic vinegar, lemon zest, vegan parmesan cheese, dried cranberries, fresh herbs, and pine nuts. You can also use different spices before roasting. The possibilities are endless!