I love most vegetables…except maybe beets. I eat a combination of cooked and raw to get the nutrition from each form. Some nutrients become more active when cooked (lycopene in tomatoes) while others decrease…so I eat both.

Roasting vegetables is one of my FAVORITE ways to prepare them (grilling is a favorite too, but it’s not as convenient for me!).

The flavors get concentrated and the vegetables develop a delicious caramelized flavor.  I roast eggplant, green beans, asparagus, tomatoes, broccoli, cauliflower, carrots, potatoes, Brussels sprouts…an ongoing list for sure!

Here is an article from Martha Stewart on how to prepare the veggies for roasting and how long to cook them.  So simple. 

Roasting means you will cook at a high temperature…425 – 450 degrees, so pay attention to make sure the vegetables don’t burn.

The article says…

1. Use shallow pans (such as baking sheets) and don’t overcrowd vegetables. This allows them to brown rather than steam.  Use 2

pans if you need to.

2.  Toss vegetables as they roast; they’ll stay coated with oil and won’t dry out.  And don’t use too much oil to begin with…start

with about 2-3 teaspoons and add more if you are cooking more veggies.

Here’s a list of vegetables that roast well:

Quick-Roasting 

- Asparagus 

- Corn 

- Mushrooms 

- Tomatoes (unless you follow my favorite recipe)

Somewhat Quick-Roasting 

- Bell peppers 

- Broccoli 

- Cauliflower 

- Eggplant 

- Fennel 

- Onions 

- Zucchini and summer squash

Slow-Roasting

- Beets 

- Carrots 

- Onions 

- Parsnips 

- Potatoes 

- Sweet potatoes 

- Turnips 

- Winter squash