Roast vegetables

Preparation info

    • Difficulty

      Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Method

Different vegetables require different cooking times, so I’m afraid you can’t mix them up on the same baking tray. If you have to put them on the same baking tray, you will need to arrange them with their own kind so that you can take the peppers out before the butternut and so on.

Use baking paper on a flat, shallow-sided baking sheet to prevent sticking. A flat baking sheet will give much more exposure than a deep baking dish.

A single layer of vegetables is what you are aiming for and not too much intimacy: give the cut vegetables space for maximum heat exposure. Too much moisture and you’ll get stewed instead of roasted vegetables – you need just enough oil to coat and get them going in the oven.

Vegetables roasted with honey or sugar need to be watched carefully since they can easily catch and burn if not monitored closely. Blast roast vegetables for 25–35 minutes until they have deep colour and are slightly blackened in places.