Cooking School for Kids: Tips for Roasting Vegetables

Roasting vegetables is pretty hands-off, for a hearty side dish. Thicker, heavier vegetables will take longer to roast than those with a lot of water in them – but you can roast them in stages, so everybody eventually comes out at the same time.

The procedure couldn’t be simpler.

  • Cut your vegetables into evenly-sized pieces
  • Drizzle with olive oil, sprinkle with salt, and toss to coat
  • Lay out on a baking sheet.
  • Roast until done.

That’s it. Basically. (But I also like to give it a squeeze of lemon before serving.)

Things to remember:

  • Roast similar things together: Check the roasting times. Cauliflower and broccoli get along great; tomatoes and carrots, not so much
  • Similar also means size: Cut your pieces into even sizes. Also, smaller pieces will roast faster than larger ones.
  • You can roast in stages: hardest veggies first, pop in the softer, thinner ones later
  • Don’t crowd the veggies: crowding = steaming. Distribute them over two trays if necessary
  • Don’t skimp on the oil: don’t drown it, but remember you need the oil to help achieve roastedness

Vegetable roasting times:

information from The Kitchn

Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
Winter squash (butternut squash, acorn squash): 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
Onions: 30 to 45 minutes, depending on how crispy you like them
Tomatoes: 15 to 20 minutes

Posted by on April 3rd, 2017

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