It only takes 3 easy steps to make the best oven-roasted vegetables every time.
Learn this technique and you’ll be able to roast any vegetable without a recipe.
Mushy, waterlogged, limp veggies are a common result of steaming or boiling your vegetables.
It’s my absolute favorite fail-proof method for delicious vegetables that everyone actually wants to eat.
Smaller pieces cook faster, but cutting large pieces ensures you don’t overcook or burn your vegetables.
Adding balsamic vinegar or another sauce is a great way to add flavor too.
Crowded vegetables just create extra moisture and steam in the pan.
There is no need to cover vegetables when roasting.
Covering them creates steam, so they won’t get as crispy and caramelized.
Don’t forget to stir once or twice while cooking so the vegetables get nicely browned on all sides.
Other than that, you could’t really go wrong.
Your vegetables are ready when they are golden brown and can be easily pierced with a fork.
Best Vegetables to Roast
For starters, most any vegetable that you would cook can be roasted.
There are some foods, however, that become flavor superstars after a trip in the oven.
Cruciferous vegetables, such as broccoli, Brussels sprouts or cabbage, get a little bit sweet.
That natural sweetness helps balance out their natural bitterness.
Root vegetablesthink parsnips, carrots, and potatoeshave their sweetness enhanced as they get roasty toasty.
Here are some of our favorite seasonal vegetables to roast:
Fall:
Winter:
Spring:
Summer:
