Ideas for How to Roast Vegetables
Roasting vegetables is just ones of those things we start to do in the fall season. It’s rustic, homey, warm and filling. I personally love it because it looks like I put in a lot of effort into making dinner, when I really didn’t.
You can bake everything in the same pan on the same temperature as long as you cut them into the right sizes and keep them all grouped off in their own sections. For example, the other night I roasted celery, carrots, onions, zucchini and potatoes all at 375 degrees for 45 minutes. But because potatoes take longer to cook than the other vegetables, I cut them into small cubes, while I only halved the zucchinis and quartered the onions. The celery I cut into 3 inch pieces, and the carrots into 2 inch pieces.
What I do is season each vegetable differently, so that it looks like I made them all separately. But when you bake them on the same pan, make sure they have their own sections so that the flavors don’t mix together.
Onions and zucchini-I drizzled with olive oil and then sprinkled salt and pepper on top.
Potatoes-I tossed in olive oil, garlic powder and onion powder.
Celery-I tossed in olive oil and BBQ seasonings.
Carrots-I tossed in butter and used a separate pan, so that the butter wouldn’t mix in with the other veggies, but still cooked it the same time the other veggies were.