We’ve all opened the oven to a sad, steamed affair of veggies instead of deliciously golden ones. Here’s how to roast them well every single time.
- Get out the big guns. Using a big enough tray is essential – packing vegetables too tightly together or on top of each other will cause them to steam, not brown. Rather distribute loosely in one layer, with a bit of breathing space between veg, or divide them between two trays if necessary.
- Get those (clean) hands dirty – toss vegetables in oil and seasoning, don’t just drizzle or sprinkle on top. This ensures an even coating, meaning that heat will be more evenly distributed.
- Turn up the heat! I recommend a high heat of about 200°C, roasting for about 30-40 minutes. (Scared it won’t cook through before burning? Cover your tray with foil to cook vegetables through after they’ve browned well, just make sure they don’t go soggy.) It also goes a long way to put the tray on a high oven rack. Just keep a close eye on it, though.
- Fight the urge to poke, prod and flip it. In fact, set aside your utensils completely and simply shake a pan if needed. This is perhaps my favourite part of roasting veg – you don’t have to do much to it.
Now that you’re on your A-game, toss the roast veg with pasta and pesto or toast in a wrap with feta. It also works a charm with a grain salad of quinoa, barley or buckwheat.
