This is probably obvious to everyone else out there but me, but recently I discovered the art of roasting vegetables. I can’t believe I’ve gone all these years without doing this!
I’m a vegetarian, so eating veggies is already a huge part of my daily diet. But it seems I’ve always blended, baked or sautéed them. Now that I’ve discovered roasting, it’s my new favorite kitchen trick.
Here’s my super easy process (beware—it’s addicting):
- Line one or two cookie sheets with parchment paper.
- Preheat oven to 350 degrees F.
- Chop all your favorite veggies. If you do potatoes, make sure they are super thinly sliced.
- Coat everything with 1-2 tablespoons of oil, pepper, a pinch of salt (optional), and 3 garlic cloves, minced. You can use a bowl or a gallon Ziploc bag for easy cleanup.
- Place the veggies in a single layer on the cookie sheets and bake 20 minutes or so until done.
That’s it! Once roasted, they’re so versatile. You can sprinkle them inside tortillas, top pizzas and pasta, stir into scrambled eggs or just enjoy alone—whatever works for you.
Here’s a delish recipe for Garlic Roasted Cherry Tomatoes from The Novice Chef blog (see my sis Char’s take in the photo above).
Want to know the best kind of oil for healthy roasting? Check out this great article.
Do you roast veggies? Any tips, tricks or recipes to share?