9 Roasted Vegetable Seasoning Ideas

Roast veggies taste lightly crisp on the outside and tender and caramelized on the inside. Vegetables are a great source fibre, vitamins, minerals and antioxidants. 

Cutting vegetables for roasting;  

Use a high temperature 200°C (vegetables will begin to lose nutrients if higher). Don't crowd the pan,  vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp). If you are mixing different vegetables on the pan, you will want to make sure they finish cooking in the same amount of time. Here are some tips:

• Round root vegetables (Beets, Sweet Potatoes, Potatoes). Cut these vegetables on the smaller size (about 3/4-inch pieces), as they tend to take longer to roast.
• Long root vegetables - (Carrots, parsnips). Similarly, these veggies take longer to roast. Cut any thick ones in half lengthwise, then cut them crosswise into 1 1/2-inch slices.
• Cruciferous vegetables - (Brussels sprouts, cauliflower, broccoli). Cut brussels sprouts in half, and remove the stems. Cut broccoli and cauliflower stems into small rectangular pieces, and slice florets into pieces that are about 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide.
• Soft vegetables - (Green beans, asparagus). These veggies roast quickly, so you can leave them as is (discard the ends of the green beans and woody stems of the asparagus).
• Capsicum - Core capsicum and cut into 3/4-inch pieces or 1/2-inch strips.
• Onion - Cut off the stem end, then remove the paper and waxy layers. Cut off the root end, then slice the onion in half from end to end. Cut each half lengthwise into about 4 wedges.
• Cherry tomatoes - Leave whole. Line your baking sheet with parchment paper, as the juices will become sticky and caramelize. 

Roasted vegetable seasoning ideas; 

1. Mediterranean roasted vegetables - Season with oregano and rosemary.  Or add sliced olives to the pan. Or sprinkle with feta cheese. Or squeeze lemon juice prior to serving.
2. Spicy roasted vegetables - Season with 1/2 teaspoon chipotle chile powder (more if you like super spicy). Or regular chili powder plus cayenne.
3. Cheesy roasted vegetables -  Sprinkle the roasted vegetables with freshly grated cheddar. Or mozzarella, gruyere, or parmesan cheese. Pop back into the oven for a few minutes to melt.
4. Garlic roasted vegetables - Season with garlic powder or add a few cloves of thinly sliced garlic to the roasting pan.
5. Citrus roasted vegetables - Add thin lemon slices or orange slices to the pan with the vegetables. Finish with a squeeze of fresh lemon juice or orange juice.
6. Pesto roasted vegetables - Toss the vegetables in your favourite store-bought or homemade pesto.
7. Honey roasted vegetables - Add 1 tablespoon honey and an extra pinch of salt. Line your baking sheet with foil or parchment paper for easy clean up.
8. Curry roasted vegetables -  Season with curry powder and a touch of cumin.
9. Balsamic roasted vegetables - Add 1 tablespoon balsamic vinegar prior to roasting. Line the pan with foil or parchment paper for easy clean up.

Thank you for taking the time to read my blog.

Take control of your life, rock on!

Until next month, Evie xx

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