The 11 Best Vegetables to Roast in the Oven

Roasting vegetables in the oven is a very useful technique if you eat in the office and have to prepare the food in advance. You can have the whole week’s food ready quickly and easily, with little effort. By roasting a large amount of vegetables at once, you have raw material to prepare other dishes and nourish the tuppers throughout the week with healthy and varied food.

Roasting the vegetables in the oven you easily improve its flavor and texture, allowing you to prepare delicious dishes with little effort. Besides, roasted vegetables keep longerwhich makes it an ideal resource to prevent food from expiring in the fridge and get the most out of your weekly purchase.

How to prepare baked vegetables

Roasting vegetables in the oven is a very simple method, you only need a baking tray. It is not necessary to add oil or spices, but you can if you want.

preheat the oven at 200ºC. Wash the vegetables that you have chosen and place them on the oven tray, preferably whole, with some cuts or pricked with a fork if necessary. Put the tray with the vegetables in the oven at medium height and let them roast for 40-50 minutes.After that time watch them to remove the vegetables when they are well done.Take out your tray of roasted vegetables and let them cool before peeling them. No need to peel them if you don’t want to, vegetable skins are packed with nutrients!

Although roasting vegetables has many advantages, not all can benefit from going through the oven. There are vegetables that do not get along well with this cooking method.

So that you can enjoy all its benefits, we have selected the 11 best vegetables to roast in the oven. You will never run out of options!

Peppers. To make roasted peppers, it is preferable choose the big and meaty ones. You can roast both red and green and yellow peppers. You can package the roasted peppers so that they last a long time or use in ratatouille, sauces, vegetable pates, etc.Sweet potato. Before roasting the sweet potato you just have to wash it and prick it with a fork or cut it in half. The sweet potato is very useful: you can eat it roasted as a side dish, or use it in soups, creams, vegetable pates, vegetable burgers, etc.Leek. To make roasted leeks it is important choose the thickest. Wash them well and put them on the oven tray. If they don’t fit, you can always cut them in half. Roasted leeks work very well in sauces, creams, side dishes, etc.Tomatoes. Choose tomatoes that are large and ripe, you don’t need to pierce them. While the tomatoes are roasting in the oven the skin will soften and let the juices out in the tray. If you don’t want the rest of the vegetables to get soggy with the juice, it’s best to roast the tomatoes separately. Roasted tomatoes work great in sauces, soups, sides, etc.Eggplants. Roasted eggplants are a kitchen classic. you can put them whole or cut in half along. If you put them whole, prick them a few times with a fork to make it easier for them to cook well on the inside. With roasted eggplants you can make vegetable pates, dips, sauces or accompaniments.Artichokes. To roast the artichokes you must remove the hard outer leaves and put the artichokes on the oven tray. You can also cut them in half and remove the central fluff. You can eat the roasted artichokes as is or make accompanimentspates, creams, etc.Onions. Onions are one of the easiest vegetables to grill, you just have to remove dry outer layers before placing the onions on the tray. Roasted onion is very versatile. It is used to make creams and soft sauces, vegetable burgers, Milanese, etc.Cauliflower. You don’t need to cut the cauliflower very much to bake it, just enough to fit a few large florets on the pan. Can prepare a dish of roasted cauliflower, eat it with other vegetables or cereals (pasta, rice, quinoa, etc.), or use it to make vegetable patesaccompaniments, snacks, etc.Carrots. Before roasting the carrots wash and peel them. Put them on the tray preferably in large pieces. You can serve roasted carrots as is or in the form of sides, spreads, soups or sweet creations.Potatoes. The process of roasting potatoes is very similar to that of sweet potatoes. Wash them very well under the tap with a soft brush and put them whole or cut in half if they are very large. You can have the baked potatoes with a little oil and saltas an accompaniment or stuffed or use them to make purees, creams, soups, etc.Pumpkin. We can roast the pumpkin in thick slices (round or in half) with skin and everything. If the pumpkin is very large, you may need to make more than one batch.Roasted pumpkin can be eaten as is or used in many other ways, such as purees, creams, sauces, soups, vegetable burgers, sweets, etc.

How did your vegetables turn out? Tell us your favorite recipe to make with roasted vegetables in the comments section. See you next wednesday!