Healthy Oven Roasted Vegetables with Balsamic Vinegar and Rosemary
Roasting adds depth, delicious flavour and yummy texture to vegetables by serving these oven roasted vegetables. Perfect to up the ante of Sunday lunch sides or the ideal colourful summer lunch, spritzed with lemon and topping a bowl of quinoa or couscous.
Once you try oven roasted vegetables, you’ll be hooked for life. It makes healthy eating so much more enjoyable and might even sort out the picky eater(s) in the house.
What vegetables are good for roasting?
You can roast just about any vegetable. Just use the same simple method: Chop, drizzle with oil and balsamic vinegar, season, toss and roast. Toss once or twice through baking as well.
Just keep in mind different vegetables take various amounts of time so it’s always a good idea to have your oven roasted vegetables with the same cooking time together (or give more firm root vegetables — potatoes, parsnips, sweet potatoes, and carrots — a head start and then add others later on).
Spread the vegetables out onto a baking sheet. Crowding will make the vegetables steam instead of roast.
General Roasting Times for Vegetables
Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them;
Winter squash (butternut): 20 to 60 minutes, depending on how small you cut them;
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes;
Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes;
Thin vegetables (asparagus, green beans): 10 to 20 minutes;
Irene Muller is a Mother of 5 and a Grandmother of 8 who loves nothing more than cooking great food for everyone. She writes recipes for several publications and really loves that people can try and enjoy her cooking. Irene Muller Muck Rack Profile, Irene Muller on Flipboard