How to Perfectly Roast Vegetables
We roast vegetables almost every day…
It takes almost no effort or clean up and you can use whatever is in your fridge. Not to mention in the winter months, warm food feels and tastes better than cold! I love throwing roasted root veggies into a salad to make them heartier. This might seem like a silly post but I think there is definitely a superior way to roast veggies to make them extra delicious. Keep reading for my go to method.
Ingredients:
1-2 (depending on size) of whatever veggie you’re looking to roast. For reference in the photo above this was a small and a medium delicata squash
avocado oil spray (I love this brand) - avocado oil can withstand high cooking temperatures and helps them brown nicely!
sea salt and pepper
Method:
Preheat your oven to 400 degrees
Line a baking sheet with a silpat
Cut your veggies into small/medium pieces if using cauliflower like veggies or into 1/2” pieces if going for squash, etc.
Place them on the cookie sheet and generously spray with avocado oil and sprinkle salt/pepper all over. Toss them to evenly coat.
Arrange them neatly on the sheet so they are evenly space and not too crowded - if they are too close they will steam instead of roast.
Place them on the bottom rack (where the oven is hottest) for 20-25 minutes depending on what veggie you’re roasting.
Take them out and flip the veggies making sure sure they stay evenly spaced.
Place the veggies back in the oven this time on the middle rack and roast for another 10-15 minutes until they are golden brown but not burning.
Take them out and enjoy!
I think the key here is the first half on the bottom rack and the second half on the middle rack. This allows them to get crispy but not over cooked so they’re still soft on the inside. If you try this method and it works for you be sure to tag me on Instagram @AshleyPattenPilates and/or comment below.
xx, Ashley