Roasted vegetables are both wonderful on their own or as a topper to salads, tacos, and grain salads.
While easy to prepare, vegetables roast at different temperatures and/or durations so it is important to pair things wisely. Dense, low-moisture vegetables like winter squash and root vegetables should be cooked at a low temperature for a longer period of time, while high-moisture vegetables (eggplant, zucchini, Brussels sprouts, onions, and peppers) should cook at a higher temperature for less time. I'd also encourage you to incorporate herbs to keep flavors feeling fresh. Here's a guide to ensure your roasted vegetables are on-point:
Recipe
- 2-3 lbs vegetables (either high or low-moisture)
- 1.5 T oil (such as grapeseed, olive, coconut, or canola oil)
- 1 tsp dried herbs of choosing (thyme and rosemary pair nicely with an assortment of roasted root vegetables; sage pairs nicely with squash)
- Salt and pepper to taste (we dietitians advise going sparingly on the salt)
- Optional: Additional fresh herbs
High-moisture: Chop things evenly. Toss with oil and season to taste. Cook at 450F until evenly browned (15-35 minutes), and stir once within the cooking time to ensure things brown consistently. Cooking duration depends on vegetable varieties and size of chop.
Low-moisture: Chop vegetables evenly. Toss with oil and season to taste. Cook at 425F until evenly browned (35-50 minutes), and stir once within the cooking time to ensure things brown consistently.
Top with additional fresh herbs if desired.