Roasting Vegetables

Roasting vegetables in the oven or toaster oven concentrates flavor and is a very easy way to cook vegetables. You can roast them ahead of time since roasted vegetables are good eaten cold, room or hot temperature. They are wonderful addition to any meal.

HOW TO ROAST ANY VEGETABLE

Cut vegetables into roughly equal size pieces. Toss them with 1 to 2 tablespoons of olive oil and a few pinches of sea salt. Roast on a baking sheet in a pre-heated oven. See the time table below for approximate cooking times. That’s it!  

COOK’S NOTES

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  • Spread out the pieces evenly and leave some space.
    If the baking sheet is overloaded, the vegetables will steam instead of roast. 

  • Give the pan a stir or a shake at the half way point for more even browning, especially for the kale chips.

  • Line your baking sheet with parchment paper for quick and easy clean up.

  • How do you know when it’s done? That depends on how you like your vegetables -- still a little crunchy or tender. You can pierce them with a knife or fork to check for doneness. With practice, you’ll know to adjust your cooking time to get to YOUR perfect texture. 

  • It’s always a good idea to finish with a spritz of lemon.

USING THE TIME TABLE

  • Cooking times in the table are approximate. You may need to adjust the time depending on the size of each piece and your preference.

  • If you want to add more flavor, experiment with some of the ingredients mentioned under FLAVORINGS. Add the flavorings when tossing the vegetables with the olive oil and salt.  

  • There are also some ideas for finishing a dish with more flavor or texture under GARNISH or you could use any leftover Minted Chimichurri, Chermoula or Pomegranate Olive Mint Salsa.

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You now have permission to play with your food!


Here’s a roasted vegetable recipe that uses herbs and spices.

Golden Roasted Cauliflower

MAKES 4 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 20 minutes

1 medium head of cauliflower (about 2  1/2 to 3 pounds), cut into florets
2 tablespoons of extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon turmeric
1 tablespoon minced garlic
1 teaspoon lemon juice
1 tablespoon finely chopped parsley or cilantro 

Place the rack in the middle of the oven and preheat to 425°F.  Line a baking sheet with parchment paper.

Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic.  Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 20 minutes.  Toss with spritz with fresh lemon juice and parsley or cilantro.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.