When Autumn approaches we find ourselves craving Oven Roasted Vegetables. Flavourful and tender crisp, they pair nicely with a turkey dinner or Sunday evening roast.
Choosing Vegetables for Roasting
Over the last thirty years I have learned how to roast a variety of vegetables mostly through trail and error. We used to know people who would come for dinner who were vegetarians and I loved cooking and roasting vegetables whenever they came over to ensure there was always enough to eat.
When choosing vegetables to roast, here’s a few things to consider.
- Ensure your vegetables are free of blemishes or bruises.
- Wash them well, scrubbing if leaving skins on.
- Ensure the greens and stems on the vegetables are bright and firm.
- Store in a cool, dark room or in refrigerator with roots in a plastic bag in the vegetable crisper until ready to use.
Which ones to roast
This really comes down to personal preference. Pick at least 5 of your favourites, plus some garlic and onion. Plan on at least 1-2 cups per person.
We’ve like to select a variety of vegetables when we roast them although it does come down to what we can find in the stores or markets that looks fresh. This can include rutabaga, Jerusalem artichokes, yams, turnips, radishes (as shown above), even beets.
Here’s a few PRO TIPS to get you started:
- Super important to cut all your vegetables roughly the same size. This ensure they cook the same.
- A sprinkle of fresh chopped parsley on top makes every dish look pretty when serving!
- Season the vegetables well, they can take the salt and pepper.
- Add in other spices like Za’atar to change up the flavour.
- Drizzle balsamic vinegar or pomegranate molasses on top when serving.
- Make this a complete meal by serving a fried or poached egg on top. And bacon.
Other great side recipes:
- Honey Roasted Carrots
- Lemon Roasted Potatoes with Parsley Pistou
- Brussels Sprouts with Candied Walnuts
- Roasted Sweet Potato with Dill
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 1 cup Sweet Potato peeled & cut into cubes
- 1 cup Fennel Bulb trimmed and cut into cubes
- 6 baby potatoes
- 2 Parsnips peeled and sliced into cubes
- 2 carrots peeled and sliced into cubes
- 1 cup small butternut squash peeled and cut into cubes
- 1 cup brussels sprouts halved or quarted if large
- 1 bulb garlic peeled and cloves separated
- 1 cup large turnip peeled and cubed
- 1/2 red onion cut into chunks
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp coarse salt and pepper
- 1/2 cup fresh or dried herbs thyme, oregano, rosemary, sage
- Fresh parsley chopped to sprinkle on top
- 1/2 cup dried cherries, cranberries or fresh pomegranate seeds
- Preheat oven to 425F.
- In a large bowl mix sweet potato through red onion. Toss in olive oil, vinegar, salt, pepper and dried herbs.
- Toss into a large baking pan, spread out and drizzle on a little more olive oil.
- Roast, uncovered for 30-40 minutes, pending size of cubes and tossing occasionally until veggies are lightly browned and tender.