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Roasting Vegetables |
Back to the Vegetables Index |
Vegetables that are good boiled or steamed can be absolutely wonderful roasted instead.
You want to cut them into identical-sized pieces so they cook evenly, then toss them with a little melted butter or olive oil, salt, pepper, and perhaps a little minced garlic or an herb such as oregano or thyme.
When they're done roasting you might like to sprinkle them with grated parmesan, or drizzle a little fresh lemon juiice or balsamic vinegar over them.
| Vegetable | Roasting Temperature | Roasting Time | Notes |
| Asparagus | 450°F | 8–10 minutes | Use fat spears |
| Green Beans | 400°F | 20 minutes | |
| Broccoli | 425°F | 18 minutes | |
| Broccolini | 350°F | 15 minutes | |
| Brussels Sprouts | 425°F | 20–25 minutes | Trim them, cut them in half, and give them a stir after 15 minutes of cooking |
| Cabbage | 400°F | 25–30 minutes | Cut into 0.5" slices, sprinkle with olive oil, pepper, and thyme, place them on a baking tray and roast for 20 minutes, flip and sprinkle generously with grated parmesan and roast for 10 more minutes. |
| Cauliflower | 425°F | 30 minutes | Cut into florets, cook for 20 minutes, stir, sprinkle generously with grated parmesan and roast 10 more minutes. |
| Mushrooms | 350°F | 35–40 minutes | |
| Parsnips | 425°F | 30 minutes | Cut them into 2" sticks and stir them around half-way through |
| Zucchini | 450°F | 15 minutes | Oil them, salt and pepper them, and then dust them with cornstarch. Cut them to whatever size you want and stir them around half-way through |