Without further ado, here’s my guide to roasting vegetables.
– Butternut squash
– Sweet potato
Listed above are just a few of my favorite vegetables to roast, but there are so many more that could be added!
Tip #1: I roast all of my veggies at 350℉ and take each tray out when it’s done. Some vegetables, like sweet potatoes and beets, can take longer to cook than others. I simply leave them in longer and take them out once they’re cooked to my liking.
Tip #2: When cooking multiple vegetables on one tray you want to make sure they have a similar cook time. This way you don’t have to take the tray out, remove one type of vegetable, and then put the tray back in. You can check a vegetables cook time by simply googling it, easy peasy.
Tip #3: For vegetables that can be difficult to cut, like butternut squash, I like to place them in the oven to soften a bit so they’re easier to cut into. The amount of times I’ve almost lost a finger because I was cutting a humongous squash is one too many.
Tip #4: For roasting beets, I simply wash them, wrap them in aluminum foil, and then throw them on the rack with the other trays of vegetables. They do take longer to become tender, usually around 45 minutes.
Tip #5: It’s important to use the right kind of oil when cooking your vegetables. Each type of oil has a specific smoke points, the temperature they a oil can reach before the fats are broken down. I like to use avocado oil because it has a very high smoke point, this ensures the quality of the oil is maintained throughout the roasting process.