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Roasted Veggies

Roasted veggies are a delicious life saver. A few basic rules help you maximize flavor and really nail the right crunchiness:

Chop into even pieces so they cook uniformly

Salt AFTER roasting to avoid sogginess

Spread out on pan with enough space

Don't use too much oil because this could contribute to sogginess

Slice onions or entire cloves of garlic are always a good idea

Roast heartier herbs like thyme, lemon thyme, oregano, marjoram, rosemary, bay leaves, tarragon, and sage (add softer herbs after because they will burn)

A little grated Parmesan and/or drizzle of balsamic reduction or squeeze of lemon at the end goes a long way!

Roasting times vary from 10-60 minutes, so don't roast very different veggies on the same pan.

My favorite veggies to roast are butternut squash, delicata squash, sweet potato, white potato, brussels sprouts, broccoli, kale, cauliflower, carrots, but there are so many possibilities to explore!

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