oven roasted vegetables

One of the healthiest and most delicious ways to prepare fresh vegetables is to roast them.  The Flour Girl Kitchen baking mat makes this easy and fun to do.

First, some Pro Tips for roasting vegetables that will make them even more enjoyable.

Pro Tips

#1 Wash vegetables thoroughly

Primarily for safety but also to remove any dirt and other stuff that may be on them.

#2 Cut Evenly

This is so everything is roasted evenly otherwise some may be either over or under roasted.

 #3  Use Flour Girl Kitchen baking mat

This will prevent the vegetables from sticking to the pan as well as allow for even heat distribution.

#4 Coat evenly with olive oil

Use 1 teaspoon of oil per pound of vegetable. If preferred, use more oil (up to 2 teaspoons per pound of veggies). Using more oil will shorten the cooking time and create those coveted crusty edges. Too much oil will make the vegetables soggy.

#5 Avoid using liquid seasonings prior to baking

It will soften crisp edges during baking Use spices such as rosemary or thyme. These can stand up to the high heat of the oven. Liquid spices and additional seasonings can be added after baking.

Standard Recipe

Ingredients
  • 1 pound vegetables (the same type or various of same size and thickness)
  • 1 tablespoon olive oil (or more, to taste – see Pro Tip #4 )
  • Kosher salt
  • Freshly ground pepper
Directions

Preheat oven to 400F. Wash the vegetables well under running water. Trim the vegetables, cutting away stems and roots and any rough edges. If needed, peel. Cut the vegetables into pieces of even size, smaller pieces for faster cooking, larger pieces for longer cooking.

As they’re cut into pieces, collect in a big bowl. Add the oil and turn the vegetables with your hands or a spatula several times to evenly coat with oil. Season with salt and pepper and turn again.

Place a clean Flour Girl Kitchen baking mat into a rimmed baking sheet. Arrange the vegetables in a single even layer, separating the pieces to allow for airflow between.

Place in the oven. Roast for 30 – 60 minutes  (depending on size of vegetables), checking halfway through to toss and check on doneness, after that check every 5 minutes until done. The vegetables are done when they are cooked through, the centers soft and creamy and the outer edges golden and crispy.

Remove vegetables from baking tray using a spatula or by carefully picking up the mat by the edges with oven mitts and tilting it over your serving dish. The vegetables will slide right off the mat and onto the dish. Add additional seasonings if desired.

Serve hot as a side dish. Leftovers can be saved and used for topping salads and adding to soups.