How To Roast Any Vegetable

I love Brussels sprouts.  I make them frequently for a side with my work lunch. I also frequently get  really disgusted looks when I am eating them in the break room.   I get it.  Most people have only had overcooked, mushy,  farty smelling, boiled to death Brussels sprouts.  But there is a way to cook Brussels sprouts, and most other vegetables, that avoids all downfalls of boiled vegetables.  The method is called roasting.

Like most cooking techniques, roasting isn’t hard but there are somethings you need to know to help you be a master roaster.

  1.  Preheat your oven to 425 degrees.  You want to have your oven as hot as possible so turn it on, set it at 425 degrees and let go for at least 15 minutes before adding your vegetables.
  2. Don’t skimp on the oil.  Start drizzling about 1 tablespoon of oil over the vegetables and use your hands to toss the vegetables.  Each individual piece of  vegetable should be slick and glossy with oil.  If you need to add another teaspoon or two of oil.  Avoid having puddles of oil on the bottom of the sheet pan.
  3. Don’t crowd the pan.  Leave some space between the vegetables.  If you crowd the pan, the vegetables will steam rather than roast.  Steaming is a viable cooking method but not what we are going for here.  If you have a lot of vegetables it is better to use two or more pans.
  4. When is it done?  The technical answer is the vegetables are done roasting when they are tender with a bit of char on them.  Char being  the brown, crispy bits that are full of flavor on the vegetables.  The non technical answer is the vegetables are done whenever they are tender enough and charred enough for you.  I find this means different things for different vegetables.  Don’t be afraid to experiment to find out what this means for you.

How To Roast Any Vegetable

1 lb vegetable

1 – 2 olive oil

Preheat oven to 425 degrees.  Clean and trim yourvegetables.  Put the vegetables on a rimmed sheet pan and toss until each vegetable is slick and glossy with oil.  Roast until the vegetables are tender and charred.

Asparagus             10 – 20 minutes

Cabbage                 10 – 20 minutes

Carrots                   30 – 45 minutes

Potatoes                 30 – 45 minutes

Broccoli                  15 – 20 minutes

Cauliflower            15 – 25 minutes

Brussels Sprouts    15 – 25 minutes

Green Beans            10 – 20  minutes

Zucchini                   10 – 20 minutes

Sumer Squash         10 – 20 minutes

Onions                       30 – 45 minutes

Tomatoes                  15 – 20 minutes