191 lines
4.9 KiB
Markdown
191 lines
4.9 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 for even cooking.
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- Toss vegetables in olive oil (unless specified) and season with salt and pepper before roasting.
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- **Storage:** Roasted vegetables last 3–5 days in airtight containers in the fridge. Reheat in a 350°F oven for best texture.
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---
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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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### **Preparation**
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1. Cut peppers in half lengthwise; remove seeds and stems.
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2. Place cut-side down on a parchment-lined baking sheet.
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### **Roasting**
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- Roast until skin is charred and blistered.
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- Transfer to a bowl, cover with plastic wrap, and steam for 10–15 minutes.
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- Peel off skin and slice as desired.
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**Tip:** Avoid oiling before roasting—it makes peeling harder.
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---
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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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### **Preparation**
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1. Toss with olive oil, salt, and pepper.
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2. Spread in a single layer on a parchment-lined sheet.
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### **Roasting**
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- Roast, shaking the pan halfway.
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- Done when tender and lightly caramelized.
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**Tip:** For even cooking, ensure carrots are similar in size.
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---
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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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### **Preparation**
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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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### **Roasting**
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- Spread on a parchment-lined sheet with some flat sides touching the pan.
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- Roast, flipping halfway, until edges are crispy and slightly charred.
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**Tip:** Don’t overcrowd—use two pans for crispier results.
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---
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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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### **Preparation**
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1. Cut off the top ¼ of the bulb to expose cloves.
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2. Drizzle with olive oil and wrap tightly in foil.
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### **Roasting**
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- Roast until cloves are soft and golden.
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- Let cool before squeezing out cloves.
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**Tip:** Roast multiple heads at once for efficiency.
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---
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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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### **Preparation**
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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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### **Roasting**
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- Roast, stirring halfway, until caramelized and tender.
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**Tip:** For sweeter results, roast at 375°F for up to 1 hour.
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---
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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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### **Preparation**
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1. Cut in half (cherry) or quarters (larger tomatoes).
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2. Toss gently with olive oil, salt, and pepper.
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### **Roasting**
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- Place cut-side up on a parchment-lined sheet.
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- Roast until caramelized and slightly shriveled.
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**Tip:** For intense flavor, roast cherry tomatoes at 300°F for 2–3 hours.
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---
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## **Brussels Sprouts**
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**Temperature:** 425°F (220°C)
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**Time:** 25–30 minutes
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### **Preparation**
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1. Trim ends and halve (or leave whole if small).
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2. Toss with olive oil, salt, and pepper.
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### **Roasting**
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- Spread cut-side down on a parchment-lined sheet.
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- Roast until crispy outside and tender inside.
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**Tip:** Drizzle with balsamic glaze in the last 5 minutes.
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---
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## **Sweet Potatoes**
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**Temperature:** 400°F (200°C)
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**Time:** 25–35 minutes
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### **Preparation**
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1. Peel (optional) and cut into 1-inch cubes.
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2. Toss with olive oil, salt, pepper, and paprika (optional).
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### **Roasting**
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- Spread in a single layer, turning halfway.
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- Done when caramelized and fork-tender.
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**Tip:** Soak in cold water for 30 minutes before roasting for crispiness.
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---
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## **Zucchini / Summer Squash**
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**Temperature:** 425°F (220°C)
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**Time:** 15–20 minutes
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### **Preparation**
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1. Slice into ½-inch rounds or spears.
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2. Toss with olive oil, salt, and garlic powder.
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### **Roasting**
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- Roast until golden and slightly shriveled.
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**Tip:** Avoid overcooking—they can turn mushy.
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---
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## **Cauliflower**
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**Temperature:** 425°F (220°C)
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**Time:** 25–30 minutes
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### **Preparation**
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1. Cut into even-sized florets.
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2. Toss with olive oil, salt, turmeric, and cumin.
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### **Roasting**
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- Roast until edges are browned and crispy.
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**Tip:** Sprinkle with Parmesan in the last 5 minutes.
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---
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## **Beets**
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**Temperature:** 375°F (190°C)
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**Time:** 45–60 minutes
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### **Preparation**
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1. Scrub and trim tops (no need to peel).
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2. Wrap individually in foil with a drizzle of oil.
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### **Roasting**
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- Roast until fork-tender.
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- Rub off skins with a paper towel after cooling.
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**Tip:** Wear gloves to avoid staining hands.
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---
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### **Seasoning Pairings**
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- **Potatoes:** Rosemary + garlic
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- **Carrots:** Cumin + honey
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- **Cauliflower:** Curry powder + paprika
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- **Brussels Sprouts:** Balsamic + bacon |