Tips On How To Roast Vegetables

Hello all! One of my favorite ways to cook vegetables is roasting them in the oven. It doesn’t take much and I think the flavors come out better than any other type of method of cooking. Of course vegetables that are green and leafy might not be the best to roast, however, any root vegetable, broccoli/cauliflower, cabbage/brussel sprouts, bell peppers, asparagus, green beans, etc. are great to roast in the oven!

If you are trying to get more vegetables in your diet and trying to find ways to cook them and like them, here is a simple start! Most of the time you just need a small amount of oil and salt and pepper if you desire. Anything else like additional seasoning, or tossing it with a small amount of cheese, is up to you.

Photo by Sara Dubler on Unsplash

Here are a few tips I’ve learned and love to do when I roast my vegetables.

Gallon Bag Toss

Get a gallon size bag and use that to distribute the oil and seasoning. You use less of both and everything is evenly distributed.

Don’t want to use plastic? Put your chopped veggies in a bowl with the oil and seasoning and use a cloth or a reusable cover and toss it around.

I usually start with about 1 tablespoon of oil and if it needs more depending on how much I’m making, I’ll use more. But for the most part, that’s about all you’ll need.

Leave The Skins On!

If you are roasting carrots, beets, potatoes… anything with a thin skin that you can use a peeler on, leave it on! Scrub them to clean them off, but by leaving the skins on you preserve not just nutrients, but flavor. Test it out! Peel a few carrots and the others leave the skin on and see which one has more flavor and sweetness.

Leaving the skin on also helps protect it from burning too quickly and can then be roasted to make sure it’s cooked all the way through.

Don’t Crowd Them

When you spread your vegetables out on the baking sheet, don’t crowd them. Give them room so the heat can be distributed and their juices can evaporate. Otherwise you’ll get mush on the outside and hard in the middle. If you give them room it should all cook evenly and be crispy on the edges.

Roasting Vegetable Chart

So what are you going to try first?



Author: Amanda Arroyo

My name is Amanda Arroyo. I am a Nutrition and Wellness Consultant, certified by AFPA. I am here for you to be your support, accountability and guide to help you find your own personal healthy, or how I like to say you own "Different Beet".

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