Roasted vegetables

This recipe can be used for various vegetables, as well as root vegetables.

We should classify them under 3 categories, as roasting temperatures and times are different. In general, dense = lower temp, longer time:
1) root or dense vegetables – e.g. carrots, beets, potatoes, sweet potatoes, turnips,
radishes,rutabaga, winter squashes – roast at 425 deg, 20-40 min, depending on size             of pieces.
2) high moisture vegetables – e.g. eggplant, peppers, zucchini,fennel, onions, brussels
sprouts – Roast at 450 deg, 10-40 mins.
3) hardy vegetables – e.g. broccoli, cauliflower, snow peas, green beans, asparagus,
kale, collard greens, cherry tomatoes – Roast at 450 deg, 7 – 15 mins.


Root/dense vegetables can be cut into slices, wedges, chunks. Other vegetables can be cut into pieces, slices or halved.

Either toss the vegetable with olive oil, or spray/brush the baking sheets with olive oil, spread the vegetables on the sheets and spray vegetables with olive oil.

Season with salt and pepper. Can also season with other spices, like curry powder , for instance.

Preheat oven to 425 – 450 deg. I use  a roast setting on my oven, instead of bake setting.

Roasting time varies.


About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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