Everyone knows about roasted vegetables but not everyone knows how to do it right. You may think that every vegetable is meant for roasting but some are just better than others. We’ve unlocked the secret to intensely flavoured, caramelised and slightly sweet but still salty vegetables. Yup, you know what we’re talking about.
400°F, 20 minutes
Cut your broccoli into bite-sized florets. We like to shave the stalks and either cube and add them to the roast or, cut the florets along the stalk to make extra-long florets. Drizzle with olive oil and season with garlic salt and black pepper. Roast until the edges become charred. The broccoli will be nutty and delicious.
400°F, 20 minutes
Halve your brussel sprouts so that there is more surface area to become caramelised. Place cut-side down, drizzle with olive oil and season with salt and black pepper. Similar to broccoli, the bottom and edges of the sprouts should become brown and the vegetable itself should be fork-tender.
350°F, 15 minutes
For crispy, roasted kale, tear the leaves off the stalk and separate. After washing, you can dry the leaves quickly in a salad spinner or lay on a towel and dry. Lightly drizzle with olive oil and season however you would like. When roasting, the kale will shrink and become slightly dehydrated. Toss with slivered almonds and serve.
400°F, 25 to 30 minutes
Slice the eggplant in ½-inch pieces or cubes. Add sliced onions, drizzle with olive oil and balsamic vinegar and sprinkle brown sugar, salt and black pepper. Toss and roast. The eggplant will become caramelised and slightly sweet. Serve with lamb or fish.
375°F to 400°F, 60 minutes
Slice your tomatoes in ¼-inch pieces and lay flat on a baking sheet. Drizzle with olive oil and season with thyme leaves or rosemary and salt. Roast for 40 minutes initially at 375°F. Toss the tomatoes and increase the oven temperature to 400°F. Roast for another 20 minutes. The tomatoes should be sweet and chewy. Toss with pasta or serve over fish and chicken.
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