Roasted Vegetables

This helpful chart provides simple instructions for preparing and roasting all of your favorite vegetables. Mix and match them as we have done in our Roasted Vegetable Focaccia Sandwich, Harvest Cream Soup, and Mediterranean Orzo Salad.

Ingredients

  •  See chart
Vegetable Preparation Roasting Time
Asparagus Cut off woody ends  25-30 minutes
 Bell peppers  Cut into 1-in. strips  25-30 minutes
 Cauliflower  Cut into florets  25-30 minutes
 Eggplant  Cut into ¼-in. slices.  25-30 minutes
 Mushrooms  Trim off stem ends.  25-30 minutes
 Plum Tomatoes  Cut in half.  25-30 minutes
 Red or Yellow Onions  Cut into ½-in. wedges or slices.  25-30 minutes
 Yellow Summer Squash or Zucchini  Cut into ¼-in. slices.  25-30 minutes
 New Potatoes  Do not peel; cut in half.  30-35 minutes
 Russet, Yukon Gold or Sweet Potatoes  Do not peel; cut into ½-in. slices.  30-35 minutes
 Baby Carrots  Leave whole.  40-45 minutes
 Carrots  Cut into ½-in. slices.  40-45 minutes
 Leeks Cut in half lengthwise, then into 2-in. pieces.  40-45 minutes
Squash, such as Butternut or Acorn Peel and cut into 1-in. cubes.  40-45 minutes

 

Directions

  1. Preheat the oven to 450°F (230°C). Prepare the vegetables as directed below. Toss the prepared vegetables in 1-2 tablespoons of olive oil and garlic pressed with the Garlic Press.

  2. Arrange the vegetables in a single layer on a pan, such as the Stoneware Medium Bar Pan (do not crowd vegetables on the pan); season with salt and coarsely ground black pepper, if desired.

  3. Roast the vegetables according to the time indicated on the chart or until tender, deep golden brown, and beginning to caramelize.

Cook's Tips:

Roasting vegetables intensifies the flavor by using high heat and allowing the natural sugars in the vegetables to caramelize. Make sure not to crowd the pan or the vegetables will steam rather than roast.

For variety, create a medley of roasted vegetables by combining 2-3 vegetables from the chart that have the same roasting time.

After roasting, try adding fresh snipped herbs such as basil, oregano, parsley, or chives. For heightened flavor, add a splash of balsamic vinegar.

Present your favorite selection of roasted vegetables on a large platter for a simple and colorful appetizer. Serve at room temperature with assorted cheeses and fresh, crusty bread.

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