Today, I had radishes, purple potatoes and some leftover butternut squash. So that's what went into my mix.
Roasted vegetable best practices...
- Preheat your oven to 400.
- I spray or oil my pan...that's just me. Maybe with enough of an olive oil drizzle on your veggies, they won't stick.
- Cut your veggies into roughly the same size or thickness, to allow for even cooking.
- I always include something in the onion family because they sweeten and give the mix a great flavor. I have used garlic cloves, onions, radishes, and leeks.
- I try to mix colors. Try orange yams or purple potatoes or red peppers or purple eggplant.
- Think about a sprinkling of curry powder...it adds such a great flavor.
- I put everything to be roasted in a big bowl and mix before I add my drizzle of olive oil, salt, and pepper.
- Try to keep your veggies in a single layer to allow for caramelizing and avoid steam cooking.
- If you're doing a squash mix, consider adding an apple and a maple syrup drizzle.
- Turn veggies over on the cookie sheet (or whatever you're using) after about 20-30 minutes. If you're only roasting sliced radishes, you don't need as much time...turn after 6-7 minutes.
- You can roast for about 30-40 minutes (depending on how much you're cooking) and shut off the oven. They will continue to cook and soften.
- Roasted veggie soup is so easy from here...put everything in a blender or use an immersion blender in a stock pot with enough veggie, chicken or beef stock and some cream to turn it into soup.
Do you roast vegetables? What are you favorite combinations?