Roasting in the oven is an ideal way to prepare vegetables. When boiling (and even when steaming) vegetables a lot of the flavour leaks into the boiling water. With roasting no flavour is lost, but in fact the flavours develop due to caramelization. Also, slight overcooking does not result in a flavourless soggy mush.
How to Roast Vegetables
To roast vegetables, cut them into even-sized pieces (some are better off halved or even whole) and place in a baking dish or on a baking parchment. To prevent drying out most vegetables (except for pumpkin and whole eggplant) should either be brushed with oil or wrapped in aluminium foil.
Oven temperatures used for roasting vary between 350F-440F (175C-225C). Higher temperatures result in more caramelization and browning, but if the vegetable is a slower-cooking variety or if the pieces are large, they may not have enough time to cook thoroughly before heavy browning.
It is difficult to list concrete roasting times, because it depends on the size of the vegetable pieces - and personal preferences. Generally if something can be pierced with a fork, it's done.
Using Roasted Vegetables
Roasted vegetables usually don't need much seasoning besides salt and pepper. Of course herbs (dried herbs tend to work better than fresh ones) and other spices can be added. Soy sauce and balsamic vinegar can be used for a marinade, but it's important not to add too much liquid, or the veggies will boil instead of roasting.
Roasted vegetables are delicious on their own, but they can also be used in e.g. salads, pasta sauces and soups. They also make for a delectable vegetable broth.
Roasting Root Vegetables
Potatoes are a traditional food item to roast, either whole or cut into wedges. Sweet potato is equally tasty. It can be roasted whole or in slices.
Carrots and beets are delicious roasted. Roasted beets have even become somewhat of a food trend, especially in salads. Those who aren't fond of parsnip or who don't know what to do with it should try it roasted for a real treat.
Other root vegetables can also be roasted - yams, turnips, swede/rutabaga, celeriac, Jerusalem artichokes...
Other Traditional Veggies to Roast
Pumpkin is a traditional roasting vegetable. Some people just halve a whole pumpkin, others prefer to cut it in smaller chunks to allow for more caramelization. Roasted zucchini is also delicious.
Roasted garlic is a classic, especially good in soups, dips and spreads, but onions and leeks also taste great roasted. Roasted leek even makes a great main dish when served with a flavourful sauce, such as lemon sauce.
Roasted peppers make for delicious spread, sauces, salads and sandwiches. Chili peppers can also be roasted, though because of their thin pulp they burn very easily.
There are different ways to roast tomatoes: some people like whole tomatoes roasted into a mush while others slice them and roast for longer in low temperatures for something slightly reminiscent of sun-dried tomatoes.
Eggplant is usually roasted in slices, but it can also be roasted whole (for about 45 minutes) and pureed with garlic, lemon juice and tahini for a delicious dip known as baba ghanoush.
Other Veggies
Roasted asparagus is a well-kept secret. For added flavour one can add a few drops of sesame oil to the brushing oil.
Brussels sprouts haters should definitely try them roasted, because the flavour is quite different from boiled or steamed ones. Cauliflower and broccoli also work well. Because of of its mild taste roasted cauliflower goes great with Indian spices, such as turmeric, cumin, garam masala and coriander.
Almost any vegetables can be roasted: corn cobs, fennel, okra, artichokes - even green beans. Even some salads turn lovely in the oven, particularly Belgian endive/chicory. Those who have a dislike for certain veggies should certainly try them roasted.
See Also
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