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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
Vegetables to roast (butternut squash, potatoes, carrots, green beans, artichokes, asparagus, beets, broccoli, brussels sprouts, cauliflower, fennel, leeks, mushrooms, onions, sweet potatoes, sunchokes, turnips, winter squash...)

neutral-tasting oil (grapeseed, peanut, or canola work well)

salt

Directions:
Directions:
You can roast nearly any thickly-textured vegetable, and the process will be the same for most of them.

1. Preheat oven to 425. To prepare vegetables, cut into pieces of roughly the same size-- you don't want some to remain underdone while other pieces burn. Toss the pieces with enough oil to coat them, then season with salt.

2. Spread vegetables on a baking sheet, ensuring they are in a single layer (not on top of each other), and ideally with a bit of space between each piece so that they can all caramelize evenly.

3. Roast until tender. The cooking time will depend on how small the pieces are and what type of vegetable you are cooking. Check in on them after 12 minutes and rotate the pan to ensure even browning. Most vegetables will take about 25-30 minutes to finish roasting, but larger, thicker vegetables (such as a whole potato) can take longer, and small pieces (like sliced carrots) can be done in a much shorter time. When you can easily pierce the vegetables with a fork, they're done. Or just taste one and judge for yourself.

Number Of Servings:
Number Of Servings:
whatever
Preparation Time:
Preparation Time:
about 30 minutes
Personal Notes:
Personal Notes:
Samin Nosrat's book Salt Fat Acid Heat changed the way I cook. Instead of relying on recipes, now I can create my own variations based on the techniques and tips she lays out. This is a simple, one-size-fits-all approach to roasting vegetables that works every time! For a special side dish, I prepared roasted sunchokes with herbed yogurt (see recipe) for Shadow and Angie while visiting once, and it's a go-to side dish for me now.

 

 

 

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