The reason I like to bake/roast my vegetables is because it is healthier than stir frying or deep frying them. Also, roasted vegetables get a caramelized effect on them and they taste super delicious.
The caramelization takes place because the open heat caramelizes the sugars within the vegetables and the inner flavours come out. Also, roasting helps keep the nutrients in the vegetables to a large extent.
So, if you’re someone like me who prefers roasted vegetables but do not know how to roast them perfect and if not, you’re someone planning to make the switch, then here’s a detailed explanation on how to roast different types of vegetables perfectly.
How to Roast 21 Types of Vegetables Perfectly
1. Baby Artichokes
Baby artichokes need to be baked covered with a little liquid for 45 to 60 minutes at a temperature of 350 degrees.
2. Asparagus
Trimmed. Asparagus needs to be baked uncovered for 10 to 15 minutes at a temperature of 450 degrees. Sprinkle with 1 tsp freshly grated lemon peel after roasting.
3. Beetroots
Use Whole, unpeeled, pricked with a fork, then peeled after roasting. Beetroots should be baked covered for 30 to 60 minutes at a temperature of 450 degrees F. Chop. Sprinkle with salt, pepper and 1 tsp. freshly grated orange peel before serving.
4. Broccoli Florets
Trim and peel stem; split florets into 1 1/2- to 2-in.- wide pieces. Broccoli florets need to be baked uncovered 8 to 14 minutes at a temperature of 450 degrees F. Toss with 1/2 tsp grated lemon zest, drizzle lemon juice, add salt, pepper. Optional serve with pine nuts, and grated parmesan.
5. Brussels Sprouts
Trim and peel stem; split florets into 1 1/2- to 2-in.- wide pieces. Brussels sprouts need to be baked uncovered 15 to 20 minutes at a temperature of 450 degrees. Drizzle with truffle or olive oil & sprinkle with salt & pepper after roasting. Or 1 tsp grated lemon peel, cayenne pepper, salt & pepper after roasting.
6. Carrots
1-in. pieces or cut in half lengthwise. If thick enough, cut in quarters. Carrots need to be baked uncovered 30 minutes at a temperature of 450 degrees. Toss with parsley, dill or mint after roasting. Sprinkle with salt.
7. Cauliflower Florets
Cut in 11/2-in. florets. Cauliflower florets need to be baked uncovered 20-30 minutes at a temperature of 450 degrees. Roast with fresh garlic and smoked paprika. Toss with 1/2 tsp grated lemon zest after roasting. Optional: sprinkle with grated parmesan.
8. Corn on the Cob
Corn on the cob needs to be prepared as for grilling and baked 15 to 20 minutes at a temperature of 450 degrees.
9. Eggplant
1/2-in.-thick slices. Eggplant cubes need to be baked uncovered 20-25 minutes at a temperature of 450 degrees. Toss with 1 tbsp chopped, fresh thyme before roasting. After roasting, brush with olive oil and sprinkle with salt before serving.
10. Garlic
Garlic should be baked wrapped in foil for 20-30 minutes at a temperature of 450 degrees.
11. Green Beans
Trimmed. Green beans need to be baked uncovered 20-30 minutes at a temperature of 450 degrees. Toss with 2 tbsp fresh lemon juice and fresh dill after serving. Optional- can toss in some marcona almonds.
12. Button Mushrooms
Wiped clean and stems trimmed. Button mushrooms need to be baked uncovered 20 minutes at a temperature of 450 degrees. Combine with unsalted butter, 2-3 cloves of garlic in a roasting pan. Sprinkle with salt and fresh parsely before serving.
13. Onions
2lb Onions, Trimmed and each cut into 12 wedges. Onions made into quarters need to be baked uncovered 20-30 minutes at a temperature of 450 degrees. Combine 2 tbsp balsamic vinegar, 1 tsp dijon mustard, 3-4 tbsp olive oil, fresh parsley and thyme. Brush onions with dressing & roast for 5 more minutes.
14. Cubed Parsnips
Cubes of parsnips need to be baked uncovered 45 to 50 minutes at a temperature of 425 degrees.
15. Sweet Peppers
cut into 1-in-wide strips. Peppers need to be roasted 30 minutes at a temperature of 450 degrees. Sprinkle with 3 large fresh basil leaves, thinly sliced, after roasting.
16. Whole Potatoes
Whole potatoes need to be baked uncovered 45 to 50 minutes (pierce with a fork all over before baking) at a temperature of 450 degrees. Toss with 5-6 sprigs of fresh rosemary. Sprinkle with salt before serving.
17. Cubed Rutabaga
Cubes of rutabaga need to be baked uncovered 25 to 30 minutes at a temperature of 425 degrees.
18. Butternut Squash
cut 2 lbs butternut squash into 2inch pieces. Butternut squash should be baked uncovered 40 minutes at a temperature of 450 degrees. Toss with freshly sliced sage and butter before roasting. Sprinkle with finely grated parmesan before serving.
19. Winter Squash
Winter squash needs to be baked uncovered 45 -60 minutes at a temperature of 450 degrees.
20. Sweet Potatoes
Cut crosswise in half, then lengthwise into 1-in. wedges OR cut in 1/4 inch medallions. Sweet potatoes needs to be baked uncovered 30 minutes at a temperature of 450 degrees. Sweet: Toss with 2 tbsp olive oil, 2 tbsp honey, 2 tbsp lemon juice before roasting. Sprinkle with salt before serving. Savory: Toss with 2 tbsp olive oil, paprika, optional cayenne pepper and salt/pepper before serving
21. Tomatoes
Cut in half. Tomatoes need to be baked uncovered 30 minutes at a temperature of 450 degrees. Roast with cloves of garlic. Top with fresh thyme or rosemary.
22. Fennel
Trimmed and each cut into 12 wedges. Toss with olive oil and drizzle with balsamic vinegar before roasting.