I know, I know, you are thinking “Another roasted veggie recipe. Really?” But hear me out! I’ve been roasting veggies for a long time too, but not until recently did I figure out how to make the perfect roasted veggies, and would like to share with you my tips and tricks.
I took these Perfect Roasted Veggies to a Galentine’s Brunch last week and the ladies were asking me over and over again for the recipe. Some wondered what temperature I roast the veggies for? Others asked if I add salt while roasting? What seasonings did I add? Did I roast all the veggies together? Etc. Etc. In fact my friend Rose sent me a text the next day reminding me “Please share your roasted veggies instructions! 🙏🏼 So this is for you Rose and for all the Galentine’s Brunch friends who asked for it. I hope your roasted veggies turn out as delicious as mine 😊😋🌶🥕.
Tips and Tricks for the Perfect Roasted Veggies
Veggies: Okay, let me get started with the combination of veggies. This is important because I think this combo worked harmoniously together with each vegetable getting a chance to shine. You’ll notice I didn’t add cauliflower or beets or sweet potato. Beets turn the other veggies a pinky hue, while sweet potatoes make the roasted veggie dish more sweet, as for the cauliflower – save it for another roasted veggie dish, in this particular version let the other veggies speak out. What veggies are in it? Potatoes, carrots, broccolini (not broccoli, I’ll explain later why broccolini is better), fennel, and bell peppers. I kept it to just these veggies and I think that’s why this roasted veggie recipe is so good. I prefer broccolini to broccoli because for one broccolini is more firm and holds well to roasting, and second, it has a wonderfully mild flavor that pairs nicely with all the other veggies. Broccoli on the other hand has a much stronger flavor that can overwhelm the other veggies.
Seasoning: Onions and garlic add the fabulous flavor to these roasted veggies. They caramelize nicely releasing a wonderful aroma. Onions and garlic are hands down the best flavor enhancers you can ask for.
Salt and pepper: I kept the seasoning very minimal because really when veggies get roasted they taste so good that I don’t like to add anything that takes away from them. Of course olive oil to roast, and salt and pepper. That’s it for seasoning. I’ve learnt over time that roasting veggies without salt and pepper gives them a better char. Salt releases moisture in the veggies which leads to softer veggies rather then roasted veggies. I now add salt after all the veggies are roasted. Besides, you’ll notice that veggies condense down after they are roasted, so adding salt after makes more sense anyway.
Oven Temperature: I roast the veggies at 425 degrees. I find at this temperature the veggies roast faster while still staying just a little tender. I used to roast my veggies at 350-375 and though they tasted great they were too soft. One of my friends said she roasts her veggies at 475 and found that her veggies burnt. 425 seems to be the right temperature.
Roasting the Veggies: I learnt this tip from acclaimed Chef and Cookbook Author Ottolenghi and celebrity chef Ina Garten. Ottolenghi’s roasted veggies look divine! He recommends roasting veggies individually based on how dense or soft they are. For example, I roasted fennel and carrots together since they are both more dense and take longer to roast. I roasted peppers and onions together since they have a similar softer texture. Potatoes, I roasted on their own. Broccolini and garlic I roasted together as both don’t require much time. And the second tip I learnt is from Ina Garten. She recommends not crowding the veggies on the baking sheet. She mentions that piling veggies and cramming veggies onto the baking sheet steams them rather than roasting. So make sure the veggies are evenly spread out in one layer on the baking sheet.
Not a quick dish to make: Fair warning! To make the Perfect Roasted Veggies it takes time. This is by no means a quick dish to prepare. But I promise you if you take the time to make them this way they will reward you with the most delicious and perfect roasted veggies ever!
And there you go. The Perfect Roasted Veggies! Now for the recipe.
The Perfect Roasted Veggies
- 1 fennel bulb cut into thin slices
- 2-3 carrots peeled and cut into thin 3 inch strips
- 1 bunch broccolini about 8-10 spears cut into florets and stalks removed
- 5-6 garlic cloves thinly sliced
- 4 Yukon gold potatoes cut into long 3 inch chunky slices
- 2 bell peppers cut into thin strips or 10 small bell peppers cut in half
- 1 large red onion thinly sliced
- Olive oil
- Salt and pepper
Cook’s Notes: Folks, I didn’t take any pics of the cut veggies but I hope you get the idea from looking at the final product.
- Preheat oven to 425 degrees.
- Toss the fennel slices and carrots with 2 tbsp olive oil. Bake for 15 minutes. Take out of the oven and toss the veggies around. Place back in the oven and continue to bake for an additional 7-8 minutes. Take out of oven and place in a serving platter.
- Next toss the broccolini and garlic with 1 tbsp olive oil. Evenly spread on the same baking sheet. Bake for 15 minutes, the broccolini and garlic will smell wondergul and after 15 minutes get charred. It’s ready. Place them on the serving platter.
- Next add the onions and peppers and toss with 1 tbsp olive oil. Place them on the baking sheet and bake for 10 minutes. Take out of the oven and toss around a bit, then place back in the oven and bake for 7-8 minutes. Place these in the serving platter.
- Last goes the potatoes! Toss the potatoes with 1-2 tbsp olive oil. Spread on the baking sheet and place in the oven. Bake for 15 minutes. Take out of the oven and toss them around and continue baking for an additional 10-12 minutes until the potatoes are tender. Add this to the platter.
- Season the roasted veggies with salt and pepper. The Perfect Roasted Veggies are ready!