I never do my roasted vegetables differently. Lazy? Maybe. I just know this way works well and it always tastes good. Perhaps I’ll try different ways down the track but for now this way is foolproof. You can roast a batch of veggies early in the week and keep them in a container for salad and pizza toppings! Yum yum!
You can use any vegetables. You just need them to be a similar thickness in relation to their cooking time. For example. roasting carrot and mushrooms. Mushrooms cook much quicker than carrots so they need to be cut thicker than the carrots.
There is a simple formula for roasting vegetables the super quick way:
vegetables + drizzle olive oil + mixed dried herbs –> baked at 180C/350F until tender (approx 30 mins depending on veg used) = delicious roasted vegetables
For one small container (pictured above) I roast 1/8 butternut pumpkin, 1 carrot, 1 onion and 4 mushrooms.
Foolproof roasted vegetables
– vegetables washed and sliced according to cooking time (thin carrot slices, thick mushroom slices, etc.)
– extra virgin olive oil to drizzle
– dried mixed herbs to season
– salt and pepper to taste
1. Preheat oven to 180C/350F and line a tray with baking paper.
2. Slice the vegetables place on a tray. It’s ok to overlap but if you layer them, you need to increase the cooking time.
3. Drizzle over oil oil and sprinkle the herbs over.
4. Season with salt and pepper.
5. Place in the oven for 30 minutes. Check half way and give the veggies are turn. Cook until tender.
5. OPTIONAL: cover with foil. I don’t use foil, I like my veggies getting a bit crispy on top.