• Home
  • About
    • New? Start Here
    • My Life
    • Press
    • Contact
    • LEGAL
  • Recipes
    • All Recipes
    • Appetizers
    • Beverages
    • Big Daddy’s Dish
    • Breads
    • Breakfast
    • College Student Recipes
    • Desserts
      • Cobblers
      • Pound Cake Recipes Reviewed
    • Dressings & Sauces
    • Entree
      • Beef
      • Pasta
      • Pork
      • Seafood
      • Poultry
    • Encore
    • Healthy
    • Recipe Collections
    • Salads
    • Sandwiches
    • side dishes
    • Soup
    • Snacks
  • Resources
  • Extras
    • Crafts/DIY
    • Fit & Fab
    • Housekeeping
    • Travel
    • Local Eats
    • View My Instagram
    • Videos
  • Shop
    • SHOP MY FAVORITES
    • PHOTOGRAPHY ESSENTIALS
    • Amazon Favorites
    • Kitchen
    • Home + Candles
    • Shop Beauty Favs
    • Shop Gift Ideas
  • Recipe Box
  • Stay up to date. Subscribe to receive blog updates in your email inbox.

Call Me PMc

Cooking. Creating. Sharing

HOW TO ROAST VEGETABLES

May.posted by Paula 13 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Roasting vegetables in a very hot oven caramelize the outside and bring out the natural sweetness. By roasting you’re also keeping all the nutrients inside the vegetables versus washing them away in cooking methods such as boiling.

roasted veggies

how-to-roast-vegetables

potatoes

Roasting vegetables brings out the natural sugars in them giving a caramelized exterior, but allows the inside to remain moist. I love roasting onions, carrots, squash, and zucchini and eating them on lettuce as a salad or mixed with pasta and a spoonful of pesto.

Try roasting Yukon gold potatoes with salt and rosemary. Potatoes are a good starting place if you have never roasted vegetables. 

Roasted Vegetables

Remember these tips when roasting vegetables:

  • Roast vegetables between 400 and 450 degrees
  • Cut vegetables the same size
  • Coat with oil (I use olive or canola)
  • Season  (I just use salt and pepper)
  • Don’t crowd to closely
  • Toss and turn (I turn after 15 minutes, then every 10 minutes until done)
  • Most vegetables will be cooked at 30 minutes, potatoes may take longer depending on size

Roasted Vegetables

how to roast vegetables

How to Roast Vegetables

  • Preheat your oven to 450 degrees.
  • In a large bowl, add your vegetables, pour olive oil over and toss to coat.
  • Spread your vegetables so that they’re not touching, more surface area means more caramelization.
  • Roast for 30 to 35 minutes in the preheated oven, stirring after 15 minutes then every 10 minutes, or until vegetables are cooked through and browned.

Roasted Vegetables

For more scrumptious recipes, fun projects, and exciting news, subscribe to Call Me PMc
Facebook, Twitter, Pinterest, Google+, Bloglovin’

Paula
« Easy Honey Bun Cake
FRESH STRAWBERRY SAUCE »

Comments

  1. Jessie says

    05.29.13 at 11:43 am

    Yes! great post! Will be doing soon 🙂

    Reply
    • Paula says

      05.29.13 at 12:53 pm

      Thank you!

      Reply
  2. Adelina Priddis says

    05.26.13 at 2:30 pm

    Great tips! Thanks for sharing on Foodie Friday

    Reply
  3. Heather says

    05.24.13 at 12:56 pm

    Paula! I meant Paula!

    Reply
    • Paula says

      05.24.13 at 1:24 pm

      lol, it’s ok, you’d be surprised how many people do it. I have done them on the grill, but you know, I forget to do them like that. I think I’m concentrating on getting everything else together when we grill.

      Reply
  4. Heather says

    05.24.13 at 12:55 pm

    Hey Pam! We love roasted veggies. We also like to put ours in tin foil on the grill. So easy and so healthy!

    Reply
  5. Rosey says

    05.24.13 at 10:52 am

    Roasted veggies always taste better! Love them, especially like you said, the potatoes!

    Reply
    • Paula says

      05.24.13 at 12:30 pm

      You’re right. I love them, and I love the fact they’re easy to make and clean up!

      Reply
  6. lisa@cookingwithcurls says

    05.23.13 at 9:43 pm

    I love roast vegetables! Is that a whole clove of garlic still in the skin? I will have to try that:)

    Reply
    • Paula says

      05.24.13 at 12:31 pm

      Throw it all on there together Lisa. 🙂 My clove was on the small side so it all cooking together nicely.

      Reply
  7. Leslie Lambert says

    05.23.13 at 7:57 pm

    This is a fabulous post…thanks for sharing! This would be great to link-up to my Create It Thursday Post…it’s live on my blog now!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




The Big Pound Cake Review

60 pound cake recipes

Featured Categories

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Entrees
  • Side Dishes
  • College Student Recipes

Search specific recipes

Search specific recipes

Archives

Old Fashioned chocolate Crinkle Cookies

Old Fashioned Chocolate Crinkle Cookies

Easter Sand Art Brownies

Easter Sand Art Brownie Recipe

Cinnamon Chips with Daiquiri Dip

CINNAMON CHIPS with DAIQUIRI DIP

Chocolate Chess Pie

Chocolate Chess Pie

Favorites

Chorizo Baked Beans

SPICY CHORIZO BAKED BEANS

Southwest Blackened Chicken Salad

Southwest Blackened Chicken Salad

blackened chicken plated

Southwest Skillet Blackened Chicken

Hawaiian Loco Moco, regional recipe for hamburger steak

Hawaiian Loco Moco {Hamburger Steak}

lettuce Wraps

BLTA Wraps

Chocolate Chip Snickers Cookies

THICK CHOCOLATE CHIP SNICKERS COOKIES

profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
read more
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS

DISCLOSURE

Call Me PMc is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases at no cost to you. 

Read my Privacy Policy.

COPYRIGHT

© 2012 – 2023 All recipes & images are original & the sole property of CallMePMc.com All Rights Reserved. All content is for your personal enjoyment & content herein is in no way to be used for commercial purposes. Other than linking to a page, do not copy or otherwise use images or original recipes without my written permission. Republishing posts in their entirety is prohibited. Use of this site automatically constitutes your agreement to these terms.

SUBSCRIBE TO OUR NEWSLETTER

Stay up to date. Subscribe to receive blog updates in your email inbox

  • Copyright © 2023 Call Me PMc. Design & Development by Melissa Rose Design