Nail the Timing on Perfectly Roasted Vegetables with This Infographic

    As much as we know that getting plenty of veggies in our diet is good for our health, sometimes we just don’t feel like a pile of plants will hit the spot.

    For many vegetables, boiling, microwaving, or even steaming can leave them bland and unappetizing. If you ever had Grandma’s boiled-to-death broccoli, you know what we mean.

    Roasting, on the other hand, is an excellent way to help veggies shine for the healthy, satisfying delights they really are.

    The caramelization process that takes place at high temperatures brings out a tasty sweetness and pleasing crunch that together are irresistible.

    To get started now and roast your veggies for the perfect amount of time — alone or as a combo — stick to this guide:

    roasted vegetables
    For more details, follow these 5 steps for delicious roasted vegetables
    1. Preheat oven to 425°F (218°C)

    Though vegetables can be roasted at various temperatures, keeping a steady temp helps streamline the process if you want to roast multiple veggies together.

    2. Give your vegetables some flavor

    Wash and prep your veggies. Then drizzle or toss with olive oil and season with salt, pepper, and other flavorings. Here are some of our favorites:

    Vegetable Preparation Suggested seasonings
    Asparagus Trim woody bottoms off spears. Garlic, lemon juice, red pepper flakes, Parmesan
    Broccoli Slice into florets. Soy sauce, lemon juice, balsamic vinegar, ginger
    Brussels sprouts Slice in half. Apple cider vinegar, garlic, thyme
    Butternut squash Peel, remove seeds, and cut into 1 1/2-inch chunks. Cumin, coriander, thyme, rosemary
    Carrots Peel, halve lengthwise, and slice into 2- by 1/2-inch sticks. Dill, thyme, rosemary, parsley, garlic, walnuts
    Cauliflower Slice into florets. Cumin, curry powder, parsley, Dijon mustard, Parmesan
    Green beans Trim ends. Almonds, lemon juice, red pepper flakes, sage
    Red and white onions Peel and slice into 1/2-inch wedges. Garlic, rosemary, balsamic vinegar
    Parsnips Peel, halve, and slice into 2- by 1/2-inch sticks. Thyme, parsley, nutmeg, oregano, chives
    Potatoes Peel and cut into 1-inch chunks. Paprika, rosemary, garlic, onion powder
    Summer squash Trim ends and cut into 1-inch chunks. Basil, oregano, Parmesan, thyme, parsley
    Sweet potatoes Peel and cut into 1-inch chunks. Sage, honey, cinnamon, allspice
    3. Consider timing when roasting combos

    Spread them in a single layer on a baking sheet. Start with those that cook for longer, adding others that cook for less time later.

    4. Stir

    Put the tray in the oven to roast. For best results, don’t forget to stir at least once during cooking.

    5. Cook until they’re just right

    To check for doneness, look for patches of browning and a texture that’s crispy on the outside and tender on the inside. Enjoy!

    Source: Healthline 

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