With your oven, you can roast just about any food.
But vegetables lend themselves particularly well to dry heat and high oven temperatures.
With baking, their aromas become more intense, and the natural sugars caramelize.
Yum ! The problem is that some people dread roasting vegetables in the oven for fear of messing up the cooking.
Don't worry, because there are easy tricks to achieve perfect cooking every time!
Here is the practical guide to making perfectly roasted vegetables in the oven every time . Watch:
Click here to easily print this guide in PDF.
1. Preheat your oven to 210°C. If possible, set your oven to "convection" mode. With this type of cooking, the heat is evenly distributed in your oven. This allows your vegetables to cook perfectly.
2. Coat your cut vegetables with a little olive oil before put them in the oven . Rather than drizzle them with oil on the dripping pan, toss your vegetables in a bowl with a little oil. And, if you wish, add aromatic herbs and spices. Count 1 tablespoon of olive oil for each kilo of vegetables.
3. Lay out your vegetables in a single layer leaving a little space between the pieces, if possible. If your vegetables touch each other, they may steam.
4. Do your vegetables have roughly the same cooking time? So, feel free to cook them together . In order to obtain perfect cooking, stir your vegetables from time to time when they are cooking.
5. Be inspired by our seasoning suggestions to serve tasty and easy to prepare meals. Your guests will love it!
Preparation: cut the heels (too hard parts at the base of the upper).
Cooking time: 10 to 15 minutes
Seasoning: sprinkle the roasted asparagus with freshly grated lemon zest (1 teaspoon).
Preparation: cut into rounds about 15mm thick.
Cooking time: 20 to 25 minutes
Seasoning: drizzle with a tablespoon of extra-virgin olive oil before serving.
Preparation: remove the tops and put your beets in the oven whole, unpeeled and pricked with a fork.
Cooking time: 1 hour
Seasoning: Once the beets are roasted, peel and dice them. Salt, pepper and sprinkle with freshly grated orange zest (1 teaspoon).
Preparation: cut the end of the stem and peel it; cut the florets into pieces about 5cm wide.
Cooking time: 10 to 15 minutes
Seasoning: once roasted, sprinkle your broccoli with a little grated Parmesan.
Preparation: cut into 2-3 cm pieces.
Cooking time: 30 to 40 minutes
Seasoning: before baking, drizzle the carrots with a drizzle of olive oil. Sprinkle with coriander, cumin and sprinkle with seeds (squash, sesame, etc.). Season with salt and pepper.
Preparation: remove the leaves and cut off the hard part of the stem. Cut into florets about 5cm wide.
Cooking time: 20 to 30 minutes
Seasoning: once roasted, sprinkle the cauliflower pieces with 2 tablespoons chopped fresh parsley.
Preparation: cut off the stems and remove the damaged outer leaves. Cut the Brussels sprouts in half, lengthwise from the stem.
Cooking time: 15 to 20 minutes
Seasoning: once roasted, sprinkle with salt, pepper and serve immediately.
Preparation: cut your squash into pieces of about 5 cm. Click here to find out how to easily cut a butternut squash.
Cooking time: 40 minutes
Seasoning: before roasting them, mix the pieces of butternut squash with 1/2 teaspoon of dried and chopped rosemary.
Preparation: remove the stem and cut each zucchini in half, widthwise. Then, cut each half into quarters of about 2 cm.
Cooking time: 15 to 20 minutes
Seasoning: sprinkle with grated parmesan (1 tablespoon).
Preparation: cut each fennel into 12 small wedges, lengthwise.
Cooking time: 35 to 40 minutes
Seasoning: once roasted, sprinkle the fennel with a little lemon juice. Season with salt and pepper.
Preparation: hull the green beans.
Cooking time: 20 to 30 minutes
Seasoning: once roasted, toss the green beans with grated parmesan (2 tbsp). Otherwise, simply add salt, pepper and a pinch of Espelette pepper.
Preparation: Remove the ends of the turnips, peel and cut into 6 wedges.
Cooking time: 45 to 50 minutes
Seasoning: mix with 1 teaspoon of paprika and garlic and 1 pinch of salt before putting them in the oven. Add fresh chives when serving.
Preparation: cut each onion into small wedges, lengthwise.
Cooking time: 20 to 30 minutes
Seasoning: Once cooking is complete, caramelize your onions by brushing them with a mixture of brown sugar and cider vinegar. (1 tablespoon of brown sugar + 1 teaspoon of cider vinegar) Then brown the onions in the oven for 5 minutes.
Preparation: cut the sweet potatoes in half, widthwise. Then, cut each half lengthwise to make quarters of about 3 cm.
Cooking time: 30 minutes
Seasoning: before putting in the oven, mix with fresh chopped rosemary (2 tablespoons).
Preparation: Cut the peppers into strips about 2 cm wide. Click here to discover the chef's tip for cutting a pepper.
Cooking time: 30 minutes
Seasoning: before serving, garnish with 3 large leaves of fresh basil, finely chopped.
Preparation: without peeling them, cut the potatoes into 5 cm pieces.
Cooking time: 40 to 45 minutes
Seasoning: before putting in the oven, sprinkle with paprika and Provencal herbs. Season with salt and pepper.
