How to Make Crispy & Delicious Oven Roasted Vegetables
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These Oven Roasted Vegetables are an easy way to consume more produce throughout your day. They are quick to prepare and come out crispy & delicious every time!
How to Prepare Different Vegetables
Oven roasted vegetables tend to be on our dinner menu at least once per week. They’re not only quick and easy to make, but they’re a great way to use up vegetables that are coming to the end of their shelf life.
When it comes to making oven roasted vegetables, you’ll want to make sure they all finish cooking at the same time. Review the tips below to ensure they come out perfect every time.
Bell peppers such as green, yellow, red and orange bell peppers add such a beautiful variety of color. Core the peppers and cut into 1/2-inch strips.
Onions such as yellow, sweet, red and white onions are a culinary luxury. Slice both ends of the onion, removing the outside layer. Then slice the onion in half, cutting each half lengthwise into about 4 wedges.
Tomatoes such as roma, grapevine or cherry tomatoes can add flavor to any meal. Cut the larger tomatoes into quarter pieces, and the cherry tomatoes into halves.
Cruciferous vegetables include broccolini, cauliflower, and brussels sprouts. Be sure to cut the broccolini and cauliflower into small pieces, about 3/4 inch thick. Prepare your brussels sprouts by cutting them in half and removing the stem.
Root vegetables may include potatoes, carrots, parsnips, and radishes. Be sure to cut these into small 1/2 inch pieces, as they tend to take longer to roast.
Top Four Tips for Preparing the Best Oven Roasted Vegetables
- Use high temperature when cooking – the best temperature is 400˚ F.
- Don’t layer the vegetables – be sure there’s only a single layer on the baking sheet.
- Use enough avocado oil for the vegetables to carmelize. I like to sprinkle some sea salt on top, to exemplify the flavors – a simple but delicious combination!
- Be sure to toss and rotate the vegetables halfway through cooking them.
Oven Roasted Vegetables
Ingredients
- 1 bunch carrots sliced
- 1 pound baby red potatoes diced
- 1 bunch broccolini
- 2 tablespoons avocado oil
- ⅛ teaspoon sea salt
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Prepare all your vegetables, cutting them into bite-sized pieces.
- On a baking sheet, toss all your vegetables in avocado oil and sea salt. Spread them out into an even layer on the baking sheet.
- Bake in the oven for 25 minutes, or until edges are crispy and slightly browned. Toss halfway through. Serve immediately. Enjoy!
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