By Erin Huffstetler | 08/07/2018 | 7 Comments
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Roasting vegetables is easy, and it does such amazing things to their flavor. When you expose vegetables to high temperatures, it concentrates their flavors, and turns normally spicy or bitter vegetables sweet. If there’s a vegetable that you don’t like, try it roasted, and you may just discover a new appreciation for it. Roasting is transformative.
Once the vegetables start coming in from the garden hard and fast, roasting becomes a regular part of my dinnertime routine. Just chop some vegetables up; toss them on a cookie sheet with some olive oil and salt; pop them in the oven; and you have a side dish that everyone is happy with. It’s cooking at its simple best.
Since different vegetables have different roasting times, I always found myself racing to my computer to look up the recommended roasting time for this vegetable or that vegetable, and that had begun to get old. Being a fan of simple solutions, I decided to create my own vegetable roasting chart to keep in the kitchen. It now lives on the side of the fridge next to my vegetable blanching times chart. Between the two, there’s not a vegetable I can’t tackle.
Everyone has a different opinion about the right temp and roasting time for vegetables, so I created my own standards based on my experience and a ton of research. If you follow the roasting times in my chart, you should get great results every time.
Since vegetables come in all sizes, you’ll see I’ve recommended a range of cook times for each vegetable. If you’re cooking smaller veggies, stick to the lower end of the range. If you’re cooking bigger veggies, go with the higher end of the range.
To keep things as simple as possible, all times are based on a 425 degree oven, and you’ll see that I’ve even included instructions on how to cook veggies with different cook times together.
Sound handy? Here’s my vegetable roasting chart.
Like to Freeze Veggies?
Then, be sure to print a copy of my vegetable blanching chart, while you’re at it. It lists the blanching times for just about any vegetable you could think of freezing.
Tip: Laminate both charts, so they’ll be easy to clean, if you spill on them. That kind of thing happens in the kitchen (or at least it happens in mine).
More Kitchen Printables:
- Pan Substitutions Chart
- Family Recipe Book
- Recipe Card Template
- How I Plan to Use My Harvest Printable
- Canning Jar Labels
- From the Kitchen Of Gift Tags
- Extract Labels
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