These five veggie roasting tips will help you get the most from a variety of vegetables. Roast a pan of veggies on Sunday and you’ll have the makings for dishes on the busy work nights ahead. Serve roasted eggplant, fennel, garlic and tomatoes over pasta or couscous topped with shavings of Parmesan. Buy crusty rolls and use the fiber-rich mixture as stuffing for a pita. Heat the mixture and spread it over a frozen cheese pizza.
Roasting is one of the techniques used in many of today’s Sunday Supper vegetable main dishes. The Sunday Supper tastemakers have been busy this week, developing recipes with vegetables as the stars.
Five tips for roasting veggies:
Turn the oven temperature up. Preheat the oven to at least 400 degrees, maybe even 450, for best roasting. At this temperature, the vegetables will cook quickly, in about 20 minutes, and will still brown. High heat sears the vegetables preventing from moisture and flavor from escaping.
Use liquid sparingly. Coat vegetables lightly with oil before roasting. Not the word “lightly.” Too much liquid and the vegetables will steam. Different technique, different result.
Consider sizes and density. Roast similar vegetables together (beets, carrots, potatoes, winter squash or asparagus, green beans, mushrooms). They will cook more evenly if the density is similar. Likewise the size. Vegetables roasted together should be cut in similar sizes so they cook evenly. If you don’t follow these rules, the results will be overcooked and undercooked vegetables at the same time.
Use parchment paper. Line your roasting pan with parchment paper for easy cleanup and to preserve as much flavor as you can. Those tasty bits stuck to the bottom of the pan are tough to remove. They can easily be scooped off the paper lining.
Roast on the edge. Vegetables placed near the edges of the roasting sheet will brown and caramelize better than those spread all over the surface.
Join us at 7 p.m. ET tonight for our weekly Twitter chat, this week hosted by DB Stuntman of Crazy Foodie Stunts. We know it will be a lively discussion. Today’s recipes for vegetables as main dishes:
- Baked Eggplant Parmesan by The Crumby Cupcake
- Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
- Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
- Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
- Easy Veggie Bake by Confessions of a Cooking Diva
- Eggplant Rollatini by A Day in the Life on the Farm
- Eggplant Rollatini by That Skinny Chick Can Bake
- Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
- Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
- Greek Stuffed Baked Zucchini by The Weekend Gourmet
- Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
- Moroccan-style Lentil Chickpea Stew by Food Lust People Love
- Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
- Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
- Portobello Stack by The Freshman Cook
- Pumpkin Cake Cheesecake by gotta get baked
- Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
- Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
- Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
- Stuffed Butternut Squash by Life Tastes Good
- Vegan Sandwich with Fresh Veggies by Healing Tomato
- Vegetable Pizza by Feeding Big and more
- Vegetable Strudel by Palatable Pastime
- Vegetarian Chili by Wholistic Woman
Join the #SundaySupper conversation on twitter on Sundays! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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