How to Roast Vegetables (2 Ways)

How to Roast Vegetables (2 Ways), Weekend Roast Chicken | Hannah & Husband

Winter Sundays are made for roasting things–be they chicken or vegetables. On Saturday, I got a call from my mother-in-law asking me how I roast my vegetables. It’s so simple that it almost doesn’t merit a post, but if one of the best cooks I know called to ask, I thought I should share it with you! So let’s talk about how to roast vegetables two ways. It will make the winter veggies more tolerable until tomato season and you may impress your mother-in-law while you’re at it!

How to Roast Vegetables (2 Ways) | Hannah & Husband

Preheat oven to 425°F

Rinse, don’t peel, your veggies.

Note: If you’re using beets, I suggest scrubbing them really well and then just trimming off any of the little hairy/rootish guys.

Roughly chop into pieces that are all roughly the same size.

Drizzle olive oil and toss the veggies a bit.

Add salt & pepper. You can stop here or add a bit of thyme for Way 1. (This is what I did with those gorgeous yellow beets.)

How to Roast Vegetables (2 Ways) | Hannah & Husband

Roast at 425° for at least 20 minutes. Then, continue to roast until they are just the texture you prefer and are dark around the edges. (See above.) This can take up to 40 minutes but really depends on the size veggies you’re using.

How to Roast Vegetables (2 Ways), Gremolata | Hannah & Husband

Way 2 is a “gremolata.” A gremolata is an Italian condiment, but I came across it in one of my favorite cookbooks (which happens to be British): Veg by Hugh Fearnley-Whittingstall. The gremolata adds a brightness and savory quality that I can’t adequately describe, but I can promise it will smell delicious!

for the Gremolata:

handful of parsley
1 clove garlic
zest of one lemon

Now simply toss the gremolata with your roasted veggies.

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