Pretty much any vegetable can be roasted if you try hard enough, but the best are ones that are a little heartier and can take the heat. My hands-down top two are brussel sprouts and potatoes but green beans, broccoli, onion, zucchini, mushroom, tomato, squash, peppers, and carrots are a close third through eleventh. Obviously picking a favorite roasted vegetable is like picking a favorite dog breed, they’re all good veggies.
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First and foremost, we need the right tools. Get yourself a higher-quality baking sheet. Not only will it last way longer than the cheap ones, but they also do a much better job at dispersing the heat evenly across the whole sheet and tend to be non-stick. Next, grab some parchment paper or silicone baking mats. The silicone mats help to reduce waste and are dishwasher safe so clean up is a breeze.
Roasting can be pretty universal which means mixing it up is always an easy (and great) idea. Here’s the foundation:
- Heat oven to 415°F (really any number between 400-425° that speaks to your soul is fine).
- Cut up your veg how you see fit and what makes sense for you and your belly (common sense here, people).
- Spread on a baking sheet and toss all veg with a bit of avocado or grapeseed oil and salt and pepper to taste.
- Throw that baby into the preheated oven and roast up for 15-30 minutes. The veggies you choose will determine the time it takes. Just keep checking on it and when you look at them and drool a bit, they’re done.
You don’t have to just stick to salt and pepper. I love paprika and garlic with my green beans, Italian seasoning with my potatoes, and cumin with my carrots. Spices and seasonings are to vegetables like your favorite jeans are to you. They don’t change you, they just enhance what you’re already working with.
Finally, don’t be afraid to let the edges get a little burnt. It adds such a delicious flavor to the veg. Or maybe my mom just burned a lot of my food growing up; that’s for you to decide on your own.