Friday, April 24, 2009

Roasted Vegetables

I am not going to take credit for this one- and I think they put it in better words than I did. So, enjoy this recipe. I know I have. I did my vegetables at 400 degrees. I started with my harder veggies four about 40 minutes, then added the softer ones for about 20 additional minutes.

You can find this recipe and others at

How to Roast Vegetables

You might have had roasted vegetables at a restaurant or friend's house that seemed to be nearly as much oil as veggies. But roasted vegetables really don't need to be made with a lot of oil. Here are the four basic vegetable roasting steps:

  • Preheat oven to 400 degrees. Line a jellyroll pan with foil, and coat the foil with canola or olive oil cooking spray. Cut your vegetables into small chunks or hearty bite-sized pieces.
  • Add vegetables in a single layer to the foil-lined pan and spray the top with cooking spray or drizzle with a bit of canola or olive oil (use no more than a teaspoon of oil for every cup of vegetables). If you use oil, toss the veggies about on the pan to coat as much of them with oil as possible.
  • Sprinkle on any desired seasonings, such as rosemary or basil, parsley, marjoram, salt and pepper. Coat the tops of your veggies again with canola or olive oil cooking spray, if desired, especially if you didn't drizzle with oil in Step 2.
  • Bake until veggies are lightly browned in areas, and tender. If your vegetables look like they are starting to dry out during the roasting period, drizzle some broth, apple juice, or low-fat Italian dressing or vinaigrette over the top. Different vegetables require different cooking times. Check your roasted vegetables after 25-30 minutes (this is probably the halfway point), turn them over with a spatula, then cook until they're tender and nicely browned around some of the edges (about 25-30 minutes more.)

How Long Should I Cook Roasted Vegetables?
Keep in mind that these lighter density vegetables have the fastest cooking times:

  • Tomatoes
  • Summer squash
  • Eggplant

These can take as little as 20 minutes to roast at 350-375 degrees. But if you're baking them in a 400-degree oven along with medium and high density vegetables, just cut them in larger, thicker pieces and they will handle the higher temp and longer cooking time just fine.

These medium-density vegetables take a bit longer to cook:

  • Onions
  • Peppers
  • Winter squash

These higher density vegetables, meanwhile, have the longest cooking times:

  • Potatoes
  • Carrots
  • Beets
  • Pumpkins

Medium- and high-density vegetables tend to roast better at 400 degrees and can take up to 60 minutes to cook.

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