Kate’s Kitchen #25 | Roasted Vegetables 3 Ways

Here’s a time saver that your whole family is sure to enjoy! Roast your harvest vegetables in advance and you’ll have a secret ingredient all week long for amazing soups, salads, and pastas. This week Kate shows us 3 dishes in 12 minutes that will help get more delicious, nutritious vegetables into your diet!

YIELD: VARIES

Ingredients

  • Hard & Root Vegetables (Roast 40 to 50 minutes): Carrots, Onions, Parsnips, Beets, Garlic, Sweet potatoes, Squash, Cabbage, Brussels sprouts, Broccoli/cauliflower
  • Softer Vegetables (Roast 15 to 25 minutes): Tomatoes, Eggplant, Peppers, Zucchini, Mushrooms, Green beans, Asparagus

Method

  1. Preheat oven to 425°F.
  2. Cut chosen vegetables into similar-sized pieces/wedges.
  3. Toss vegetables with olive oil, salt and pepper, and seasonings of your choice.
  4. Spread vegetables evenly over a parchment-lined baking sheet, making sure they don’t touch each other.
  5. Bake in preheated oven for the recommended time, until they are deeply coloured on the outside and tender on the inside. Turn once halfway through. Remember: hard and root veggies will take 10 to 15 minutes longer to cook than soft veggies.

Tips

  • Make sure not to overcrowd the pan. Vegetables that are packed together end up steaming instead of roasting up nice and crisp.
  • Don’t roast your vegetables too long: A little browning makes them sweeter, but if they get too dark, they will taste bitter!