Roasting your own vegetables is really easy and the taste really has that WOW factor. there are so many flavors and here on food.com so many recipes to try out as well
EXPERIMENT! Olive oil is the standard, it's easy to grab and reliable. But for flavors, experiment a little. Add a touch of toasted sesame oil. Use peanut oil or safflower oil. Just make sure the oil is fresh, if it tastes musty or stale, choose something else. There are also flavored olive oils that can be purchased including:
Rosemary-Infused Olive Oil
Basil-Infused Olive Oil
Chili Olive Oil
Meyer Lemon Olive Oil
COAT EVENLY with OIL Toss the cut vegetables with olive oil in a bowl, really getting in there with a spatula or even your hands, making sure the pieces are coated on all sides. Save the super-expensive, extra-virgin oils for salad dressings and drizzles; for roasting, any good quality oil will do. I allow a tablespoon of oil per pound of vegetables, it’s plenty, but some times splurge on a couple of tablespoons. Using more oil will shorten the cooking time and will create coveted crusty edges.
SEASONING A vegetable’s own natural and unadorned flavor will emerge when seasoned with just salt and pepper. For gentleness, use kosher salt or sea salt; for sharpness, use freshly ground pepper. But experiment with other seasonings too. Carrot is deepened with thyme, zucchini is brightened by lemon. Dried herbs are fine - just add enough olive oil to coat t he vegetables well.
recipe£162393
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What are your favorite vegetables to roast? any tips you have to share would be very welcome!