Everyday Tips for Healthy Living: Roasting Vegetables

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If you’re going to turn the oven on to high temperatures for roasting, make sure to take advantage and roast as many vegetables as you can at the same time.

Place more delicate vegetables like zucchini, eggplant and summer squashes onto one sheet pan – these can be removed after about 20 minutes. Place heartier vegetables like chopped carrots, parsnips, potatoes, sweet potatoes, and winter squash on another – remove after 45 minutes. Halved winter squashes and pumpkins will roast for 45-60 minutes.

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A good temperature for roasting is 400 degrees. Chop the vegetables and place them on a sheet pan that has a 1/2-inch side. Try to avoid casserole dishes, as the sides are too high and the food will steam more than it will roast. Toss with a touch of olive oil and fresh or dried herbs if desired. Salt after removing the veggies form the oven.

Copyright Alison Anton. All rights reserved. 2009.