Roasted veggies?

Question

What veg is best and how long do i roast them for?

Answer 1

most veg are fine for this type of cooking my favourites are parsnip, carrots, baby potatoes, baby corn, courgettes, tomatoes, onions, mushrooms.

Season them with garlic and other spices that you like.

You can add a bit of chicken or veg stock about 15 minutes before they are ready to add to the flavour and it will glaze the vegetable or what I really like is dice some feta cheese and add to the veg while roasting if you like cheese this is Delicious

Answer 2

A great way is to put your fave vegs into a self made foil pocket.

Basically, take a large sheet of foil, fold it in two, place all your veg inside, with a little oil, bay leaf and rosemary (depending on your preference of herbs).

Now, fold up the sides of the foil so its like a parcel and nothing can get out.

Place in the oven on the middle to top shelf, gas 6/7 or about 220, and roast for anything from 30mins to an hour.

When you take it out, just slit the top of the parcel...mmmm, yummy!!

I put in carrot, parsnip, swede, sweet potatoes - anything really!

Answer 3

(L)
Roasted Veggies
Roasted veggies taste great served over a salad or as side dishes and they are very easy to make. For the salad I usually roast sweet and red-skinned potatoes, carrots, peppers, onion, portabella mushrooms and cauliflower. In the summer, you can put a twist on this salad by grilling the veggies instead of roasting them. Great ones for grilling are eggplants, zucchini, and peppers.

To roast veggies, toss each type of veggies one at a time in a bowl with herb garlic olive oil using the following proportions:

2 cups chopped veggies
2 Tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
1 mashed clove of garlic
1/4 tsp herbs of Provence or some other herbs

Spread the veggies on a baking sheet in one layer and roast at 425F. Since the times for roasting vary for different vegetables, toss each vegetable type with oil one at a time and add them to a baking sheet at the appropriate time starting with the veggies that take the longest. You can use several small baking sheets or one big one. Just don't mix different veggie types. In case one type is done, and the others need more time, you can remove the done veggies easily if they are not mixed.

Here are the times for roasting veggies: Red-skinned potatoes cut into eighths 40-50 min
Sweet potatoes cut into chunks about 1" on each side 40-50 min
Carrots sliced 1/2" thick 30-40 min
Cauliflower in small florets 30-40 min
Peppers sliced 20-30 min
Portabella mushrooms whole (slice after roasting) 20-30 min
Red onions sliced 20-30 min

Red-skinned potatoes, sweet potatoes, carrots, and cauliflower should be turned half way through cooking time.

Answer 4

i do this often and i put a little olive oil in a large roasting pan and heat for about 5 minutes then I put into the pan chopped potato. sweet potato, chunks of fennel, black salsify, whole shallots, whole garlic cloves, whole mushrooms, sliced carrot,zucchini, turnip or parsnip just use whatever you have - root vegetables are perfect. bung it back in the oven on about 200, after 20 minutes take out and throw in some brocolli flowerlets, turn everything over and make sure it's coated well in the oil, sprinkle over some natural sea salt and back in the oven for another 10 minutes. delicious, healthy and brilliant for a winter meal accompanied with soup or just on it's own. I like to put a big dollop of thick greek yoghurt and black pepper on top too. so easy and delicious.

Answer 5

Roasted butternut squash

Peel, cut in half and remove all the seeds. Dice into medium sized chunks. Heat up some oil olive in a roasting tin as you would with roast potatoes, roast for 20minutes @ 200c and bast once or twice as with roast potatoes

Answer 6

When I roast a chicken or lamb, I roast Sweet Potatoes,normal potaoes, pumpkin & zucchini. I cut the potatoes into cubes and smother with olive oil, fresh garlic and (preferably) fresh garlic and rosemary. I don't salt them, because that brings out the moisture and makes them soggy. Cook them at a high heat and add the zucchini about 30mins before they're ready.

Answer 7

Sweet potatoes, garlic cloves whole, baby turnips, parsnips, peppers, carrots, courgettes, fresh beetroot cook in olive oil (or goose fat).
Put a fair amount of extra virgin olive oil, rosemary and black pepper into a dish and put in the oven on approx. 170.
When the oil is hot add the vegetables (careful as the oil will spit) shake around so they are coated with the oil.
Roast for approximately 40-60 minutes depending on how you like them.

Answer 8

most veg is good for roasting but it depends what you like, try chopping up peppers and adding them to your selection, cherry tomato's and red onions, even sliced portions of carrot in half or quarters, roast until the skins of the the tomato's and peppers slightly browned in places, can't say a time limit because it depends how much your cooking, just keep a eye on them and suddenly they will be done, you'll know!

Answer 9

Mmmm roasted veggies.....

I use aborgine, courgette, mushrooms, tomatoes, peppers. Pu them all into a roasting dish with garlic and olive oil drizzled on top and roast for about 1/2 an hour! YUMMY!

Answer 10

You can try various combinations. Good ones are: parsnips, potatoes (sweet and normal), pumpkin, swede, butternut squash, carrots, peppers, onions... Mix with some herbs and oil and roast for between 30 minutes to one hour - depending on what you are cooking and how big the chunks are you've cut them into.