How to Cook Perfect Roasted Vegetables.
Serves 2–4 · Prep: 5 min · Cook: 10–45 min
Make It
Preheat the oven to 425°F (220°C).
Wash and thoroughly dry your vegetables. Chop into evenly sized pieces, around 1 inch.
Toss with 1–2 Tbsp olive oil or avocado oil, sea salt and black pepper.
Spread on a large baking sheet in a single layer with space between the pieces. Use two sheets rather than crowding one.
Roast, flipping once halfway, until tender and caramelised at the edges:
Asparagus and green beans, 10–20 minutes
Zucchini, summer squash, bell peppers, mushrooms, 10–20 minutes
Broccoli, cauliflower, Brussels sprouts, 15–25 minutes
Sweet potato and winter squash, 20–30 minutes
Carrots, potatoes, beets, onions, 30–45 minutes
Notes
Cut size matters more than the vegetable. A potato in ¾-inch cubes takes about 35 minutes, the same potato in ½-inch cubes closer to 25. Cut the dense ones smaller and everything finishes together.
Do not crowd the pan and dry the vegetables first. Crowded or wet vegetables steam instead of roasting.
Throw in a handful of cherry tomatoes. They burst as they roast and their juices season everything else on the pan.
Finish with lemon juice, fresh herbs, chilli flakes, or a little grated cheese.
Grill double and toss the extra into tomorrow's No B.S. Salad or Protein Bowl.
Counts as Non-Starchy Veggies at 2–3 cups, or Complex Carbs at ½–1 cup for starchy ones like potato, sweet potato and winter squash.
