If you grew up like me, veggies came from a can and boiled to mush on the stovetop. I ate them because I was supposed to, but I never really enjoyed them. But the first time I tried roasted veggies, I was blown away! They were actually good! Like, as in, I want some more, good! I think cauliflower was the first veggie I tried roasting, but I soon discovered that every vegetable I tried tasted amazing--sooooo much better than boiling or steaming. I haven't tried every veggie, but I'm pretty sure there's not a one that it wouldn't improve.
Below you'll find a list of all the veggies I have tried roasting and some suggestions for how to season them and how long to roast them. I say suggestions because I am frequently too lazy to look up the exact recipe for each veggie, so I just wing it and it usually turns out fine. You want them to caramelize and tenderize, but how much is really up to you. As far as seasoning is concerned, a drizzle of olive oil and a dash of salt and pepper is all you really need, but you can get fancy with other spices and seasonings if you like. If you try roasting something that's not on this list, let me know how it turns out!
Roasted Veggies
Preheat oven to 450 (high heat ensures veggies will caramelize before they overcook.)
Line a sheet pan with foil and coat with cooking spray.
Cut veggies into bite size pieces, drizzle with a tablespoon or two of olive oil (to keep them from drying out) and season liberally with salt and pepper and other spices, as desired.
Spread veggies in a single layer on the sheet pan and roast till browned and crisp tender, stirring occasionally.
If desired, sprinkle with your favorite cheese and return to oven till melted, 3-5 minutes.
Asparagus - garlic, lemon juice - 10-15 min
Broccoli - garlic, Parmesan - 15-20 min
Bell Peppers - garlic, oregano, red pepper flakes - 20 min
Brussels sprouts - bacon - 30-40 min
Cabbage(sliced into discs) - caraway or fennel seeds - 30-40 min
Carrots - honey, ginger, cinnamon - 40-45 min
Cauliflower - garlic, thyme, cheddar - 15-20 min
Corn - chili powder, Cotija cheese - 5-10 min
Edamame(shelled) - Parmesan - 10-15 min
Onions - balsamic vinegar - 30-45 min
Potatoes(no need to peel) - garlic, rosemary, sage, parsley, ranch powder - 40-50 min
Sweet potatoes(peeled) - honey, cinnamon - 40-50 min
Squash(butternut and acorn are my faves) - brown sugar, cinnamon, honey - 40-50 min
