Best Way to Roast Vegetables

Sheet pan dinners are the best way to load up on vegetables, prep for your week of meal planning, or relax after a long day at work yet still make a killer dinner. You can make almost anything in a sheet pan. Chicken for your salads, Salmon for your rice bowls, and vegetable medleys for various meals. My favorite use of sheet pans is by far, using them to roast vegetables.

Tips for roasting vegetables on a sheet pan:

Season the vegetables with salt, pepper, and any other spices you like.

Roast the vegetables for 20-30 minutes, or until they are tender and caramelized. Stir them occasionally to ensure even cooking.

Serve the roasted vegetables hot, garnished with fresh herbs or a sprinkle of cheese, if desired.

Tips and tricks for roasting vegetables on a sheet pan:

1. Use a rimmed baking sheet: A rimmed baking sheet will help prevent the vegetables from falling off the pan and also make it easier to toss the vegetables while they are roasting.
2. Preheat your oven to 425°F. This high temperature will help the vegetables caramelize and get a nice, crispy exterior.
3. Cut your vegetables into uniform sizes to help them cook evenly
4. Use a small amount of cooking oil to help them get crispy.
5. Don't over crowd your pan. Arrange the vegetables in a single layer on the sheet pan. Laying the vegetables on top of each other will prevent the vegetables from roasting properly and steam them instead.
6. Roast the vegetables for 20-30 minutes, or until they are tender and caramelized. toss them occasionally to ensure even crisping
7. If using green vegetables and root vegetables, be sure to roast them separately, or add the greens midway through. Root vegetables like potatoes or carrots will take longer to cook than broccoli or asparagus. Keep this in mind when planning your meal.

Using Sheet Pan Roasted Vegetables to add flavor to any meal:

1. Choose a variety of vegetables: Roasting a mix of vegetables will add flavor and color to your dish. Some good options include carrots, parsnips, potatoes, sweet potatoes, onions, bell peppers, and broccoli.
2. Mix and match your seasonings: Feel free to experiment with herbs and spices until you find a combination that compliments the other components of your meal.
3. Try adding a sprinkle of nuts or seeds, a drizzle of balsamic vinegar, or a sprinkle of cheese for added flavor.

Temperature to Roast Vegetables

The temperature you roast vegetables at can depend on the type of vegetable and your firm or soft you prefer your vegetables. In general, roasting vegetables at a high temperature 400-450°F will give you tender vegetables with a caramelized exterior. Here are some recommended temperatures for certain vegetables:

• Root vegetables (carrots, parsnips, potatoes, sweet potatoes): 400-450°F (200-230°C)
• Cruciferous vegetables (broccoli, cauliflower, Brussels sprouts): 400-450°F (200-230°C)
• Bell peppers and onions: 400-450°F (200-230°C)
• Green vegetables (asparagus, green beans, zucchini): 375-400°F (190-200°C)
• Tomatoes: 400-450°F (200-230°C)
• Eggplant: 400-450°F (200-230°C)

Always adjust the cooking time based on the size of your vegetable and your preferred level of tenderness.