79 lines
2.5 KiB
Markdown
79 lines
2.5 KiB
Markdown
# Vegetable Roasting Guide
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## General Tips:
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- Always preheat the oven before preparing vegetables
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- Use parchment paper for easy cleanup and to prevent sticking
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- Wash and dry vegetables thoroughly before roasting
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- Allow space between vegetables on the baking sheet to promote even cooking
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## Bell Peppers
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Temperature: 450°F (230°C)
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Time: 20-25 minutes
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1. Cut peppers in half lengthwise, remove seeds and stems
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2. Place cut-side down on parchment-lined baking sheet
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3. Roast until skin is charred and blistered
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4. Transfer to a bowl, cover with plastic wrap for 10-15 minutes
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5. Peel off skin and slice as desired
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Tip: Don't oil peppers before roasting; it makes peeling harder
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## Baby Carrots
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Temperature: 425°F (220°C)
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Time: 20-25 minutes
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1. Toss carrots with olive oil, salt, and pepper
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2. Spread in a single layer on parchment-lined baking sheet
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3. Roast, shaking the pan halfway through
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4. They're done when tender and lightly caramelized
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Tip: For even cooking, ensure carrots are similar in size
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## Broccoli
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Temperature: 425°F (220°C)
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Time: 20-25 minutes
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1. Cut into evenly sized florets
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2. Toss with olive oil, salt, and pepper
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3. Spread on parchment-lined baking sheet, some flat sides touching the pan
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4. Roast, flipping halfway through
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5. Done when edges are crispy and slightly charred
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Tip: Don't overcrowd the pan; use two if necessary for crispier results
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## Garlic
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Temperature: 400°F (200°C)
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Time: 40-60 minutes
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1. Cut off the top 1/4 of the garlic bulb to expose cloves
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2. Drizzle with olive oil
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3. Wrap tightly in foil
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4. Roast until cloves are soft and golden
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5. Let cool before squeezing out roasted cloves
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Tip: Roast multiple heads at once for efficiency
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## Yellow Onions
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Temperature: 400°F (200°C)
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Time: 30-40 minutes
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1. Peel and cut into wedges
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2. Toss with olive oil, salt, and pepper
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3. Spread on parchment-lined baking sheet
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4. Roast, stirring once halfway through
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5. Done when edges are caramelized and centers are tender
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Tip: For sweeter results, roast at a lower temperature (375°F) for longer (up to 1 hour)
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## Tomatoes
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Temperature: 400°F (200°C)
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Time: 20-30 minutes
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1. Cut tomatoes in half (cherry) or quarters (larger ones)
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2. Toss gently with olive oil, salt, and pepper
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3. Place on parchment-lined baking sheet, cut side up
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4. Roast until they start to caramelize and shrink slightly
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Tip: For intensified flavor, roast at 300°F for 2-3 hours (for cherry tomatoes)
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Storage: All roasted vegetables can be stored in airtight containers in the refrigerator for 3-5 days. |