Oven Roasted Vegetables

A simple and tasty dish

Ingredients :

• 1 medium red onion, cut into 3/4-inch wedges
• 1 medium fennel bulb, core removed and cut into 3/4-inch wedges
• 1 small sweet potato (170 g), cut into 1.9 cm cubes
• 2 small potatoes (waxy or similar) (230g), cut into 1.9cm cubes
• 2 medium carrots, halved lengthwise and cut into 1-inch pieces
• 2 cloves garlic, coarsely chopped
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes

Knowing how to make sheet pan roasted vegetables is an essential cooking skill. It's as easy as scrambling an egg, whipping up a salad dressing, or cooking a packet of pasta .

Just like these basic techniques, roasted vegetables are a dish that can be adapted and customized to your tastes . The best part? They're simply delicious! Even friends who aren't big on vegetables enjoy them best when they're crispy and golden, hot out of the oven, and just salty enough to make you want more.

At home , oven-roasted vegetables are a regular dish almost year-round. They are suitable for both simple weeknight dinners and entertaining guests.

How to Make Oven Roasted Vegetables

The method for preparing roasted vegetables couldn't be simpler:

1. Cut the vegetables into uniform sized pieces .
2. Arrange them on a baking sheet .
3. Add olive oil , salt and seasonings of your choice.
4. Roast them in a very hot oven .
5. Serve them hot .

It's that simple.

The best vegetables to roast

As for vegetables to roast, the options are endless. This recipe features vegetables that are available year-round and cook at roughly the same rate, including red onion , carrot , fennel , sweet potato , and potato .

I love the balance of sweet and earthy in this combination, but feel free to change it up depending on what you have in your fridge. Here are some other vegetables to consider:

• Other root vegetables , such as beets , parsnips and turnips .
• Winter squashes , such as butternut squash, honeydew squash, and acorn squash .
• Cruciferous vegetables , such as broccoli , cauliflower , and Brussels sprouts .

Whichever vegetables you choose, remember that heartier varieties will take longer to cook than lighter, more watery ones, so keep an eye on your vegetables as they cook.

How to season vegetables

Oven-roasted vegetables lean heavily on your spice collection without being too hot. The seasonings in the recipe include cumin , turmeric , coriander , paprika , and a hint of hot pepper — all flavors that pair well with root vegetables.

You can easily substitute this blend with others, such as ras el hanout. Herbs work well too, such as a few teaspoons of roughly chopped fresh rosemary or thyme , or a teaspoon or two of dried Italian blend or herbes de Provence .

Some valuable advice

To achieve a perfectly roasted sheet pan of vegetables, here are some important points to consider:

• Size: There is no single "right" size for cutting vegetables for roasting. What really matters is sticking to the size you choose. If the vegetables are cut evenly, they will cook in about the same amount of time. If you have large pieces and small pieces, the small pieces will burn before the large ones are cooked through .
• Oven temperature : I find 220°C is the ideal temperature for roasting vegetables if you want them tender on the inside with a crispy exterior.
• Plenty of space : Don't overcrowd the baking sheet. You don't want all the vegetables piled on top of each other. They need room for hot air to circulate and for them to crisp up rather than steam. When in doubt, use a second baking sheet.
• Make cleanup easier: If you want to make your life easier, place a piece of parchment paper or aluminum foil on your baking sheet. Cleanup will be a breeze.

Make Magic with Oven Roasted Vegetables

These roasted vegetables make a great accompaniment to many main dishes. Serve them alongside almost any meat, chicken or fish dish with a fresh salad to round out the meal. Alternatively, you can try:

• On Greek yogurt seasoned with salt , lemon juice and zest.
• Rolled in an omelette with crumbled goat cheese .
• Served in a shallow bowl drizzled with the tahini dressing from this recipe.
• Stuffed into corn tortillas with cheese, salsa and sour cream for vegetarian tacos .
• Poured over farro or rice with sliced ​​avocado and this delicious dressing .
• Topped with a poached egg for brunch.
• Mixed with chickpeas , a drizzle of olive oil and lemon juice to make a vegetarian main dish .

Preparation and storage in advance

This recipe offers make-ahead options. First, you can cut the raw vegetables and store them in the refrigerator for a day or two before roasting. Stack them in a container, cover the surface with a damp paper towel, add a lid , and place them in the crisper drawer of your refrigerator.

You can also roast the vegetables ahead of time, let them cool, and refrigerate them in an airtight container , where they'll be tasty for up to four days. Keep in mind that they'll lose their crispiness, but the flavor will still be there, and they'll be delicious reheated in the oven or microwave.

Stage

1. Preheat the oven:

Preheat your oven to 220°C.

2. Season the vegetables:

Stack the red onion , fennel , sweet potato , potatoes , carrots , and garlic in the center of a large baking sheet . Drizzle with olive oil . Then add the salt, cumin , coriander , turmeric , paprika , and red pepper flakes. Use your hands to toss and coat the vegetables evenly with the oil and spices .

Spread them evenly on the baking sheet. If the vegetables are crowded together, use a second sheet. It is normal for the vegetables to touch, but they should not overlap.

3. Roasting vegetables:

Bake the vegetables for 20 minutes. Remove the baking sheet from the oven and use a large spoon or spatula to stir the vegetables.

Spread them out again in an even layer and continue roasting until the vegetables are tender and starting to brown, about 25 more minutes.

Nutritional information:

• Calories: 186
• Lipids: 7 g
• Carbohydrates: 29 g
• Protein: 3 g

I hope you enjoy this delicious cooking recipe ! Feel free to leave a comment.

Alison.B

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