Roasting vegetables is one of the simplest yet most rewarding cooking methods, transforming humble ingredients into a vibrant dish bursting with flavour. This guide will show you how to achieve perfectly tender roasted vegetables that can be tailored to suit your taste preferences.
Why Roast Vegetables?
Roasting vegetables not only enhances their natural sweetness but also brings out a depth of flavour that you won’t find in other cooking methods. The high heat caramelises the sugars in the vegetables, resulting in a delightful combination of crispy edges and tender centres. Plus, you can easily adapt the recipe to include your favourite vegetables or whatever you have on hand.
Recipe Overview
- 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- 2 cups broccoli florets
- 2 cups cremini mushrooms
- 2 cups chopped butternut squash
- 1 zucchini, sliced and quartered
- 1 yellow squash, sliced and quartered
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (or more, to taste)
- 4 cloves garlic, minced
- 1 ½ teaspoons dried thyme
- Kosher salt and freshly ground black pepper, to taste
Equipment Needed
- Baking sheet
Instructions
1. Preheat the Oven: Begin by preheating your oven to 220 degrees Celsius (425 degrees Fahrenheit). Lightly oil a baking sheet or coat it with non-stick spray to prevent the vegetables from sticking.
2. Prepare the Vegetables: In a large mixing bowl, combine the broccoli florets, mushrooms, butternut squash, zucchini, yellow squash, bell pepper, and red onion. Ensure the vegetables are cut into similar sizes for even cooking.
3. Seasoning: Drizzle the olive oil and balsamic vinegar over the vegetables. Add the minced garlic and dried thyme, then season with kosher salt and freshly ground black pepper to taste. Gently toss everything together until the vegetables are well coated.
4. Roasting: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Place the sheet in the preheated oven and roast for 12 to 15 minutes. Keep an eye on them, as baking times may vary depending on the thickness of the vegetables. They should be tender and slightly caramelised when done.
5. Serve: Once cooked, remove the baking sheet from the oven and serve the roasted vegetables immediately. They make a fantastic side dish or can be added to salads, grain bowls, or pasta dishes.
Roasting vegetables is a wonderfully versatile cooking method. Feel free to swap out any of the vegetables listed above for your personal favourites—carrots, Brussels sprouts, or sweet potatoes can all make delightful additions. This recipe not only simplifies the roasting process but also maximises flavour, making it a go-to method for any home cook.
Try this easy technique, and you’ll find yourself enjoying the vibrant tastes of roasted vegetables in no time!
