Roasting is an essential cooking method that uses hot, dry temperatures to cook food. It is an indispensable cooking skill to have as it is fast, simple and yields incredibly flavorful foods. Although there are several different types of food you can roast, vegetables are a great option. When roasted, vegetables take on an entirely new, richer flavor. For this recipe, I’ve used beets, carrots and potatoes, and while they make a great combination, feel free to substitute other veggies that you like or ones that are in season. This simple and fast recipe makes the perfect, healthy side dish to any meal.
1 bunch of beets (3-4 beets will do)
5 small potatoes (or 2 larger ones)
½ onion, chopped
5 cloves of garlic, minced
1-2 sprigs of rosemary
¼ cup olive oil salt and pepper (to taste)
1. Preheat your oven to 425 degrees.
2. Wash and peel your vegetables. If you are using a bunch of beets, you will need to remove the stems as well.
3. Cut your veggies into bite-size (around 1 inch or so) pieces. Your veggies don’t have to be perfect but make sure they are similar in size so they cook evenly.
4. Mince your garlic, and chop up a sprig or two of rosemary.
5. Toss your veggies in olive oil, garlic, rosemary, salt and pepper. To cut down on dishes, you can line your roasting pan with aluminum foil, and toss your veggies right in the pan instead of in a separate bowl.
6. Spread your veggies out evenly in your roasting pan, and roast them in the oven for 45 minutes. Pull them out at the 20-minute mark to quickly toss them with a spatula or spoon. You’ll notice that they will take on a golden, brown color and shrink slightly as they roast.
7. Once you pull your veggies out of the oven, let them cool slightly, serve and enjoy! Other roasting tips: Make sure not to overcrowd your pan as this can affect the way your veggies cook. High temperatures (400 – 450 degrees Fahrenheit) are ideal for roasting.
Feel free to experiment and add in your own seasoning and herbs. Other herbs like basil or thyme would be delicious with a veggie roast too. Dried seasonings such as garlic powder, cayenne pepper, onion powder, etc. provide a nice kick to your vegetables as well. Root vegetables like carrots, rutabagas, beets, etc. are great for roasting.