Vegetables Recipes In English

Knowing how to make Roasted Vegetables well is a life essential! For the best results? Don’t mix root vegetables with high moisture vegetables like eggplant and zucchini. For the garlic, use smashed whole cloves instead of minced so it won’t burn. Finally, roast in a moderate rather than hot oven so the vegetables have time to sweeten and caramelise evenly!

I regard oven-roasted vegetables as a basic cooking skill everybody needs to master. It’s up there with cooking rice, making a soup, and whipping up a simple roast. It’s also a brilliant way to use up lots of vegetable odds and ends you might have lurking in the vegetable crisper at once.

Roasted vegetables is one of those recipes that readers have been asking for years but I kept shelving because I thought it just wasn’t exciting enough or so simple I didn’t have enough information to warrant writing about it. “

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Here is a typical combination of vegetables I use when making a tray of roasted vegetables. I like this root vegetable medley one because there’s a nice mix of colour, texture and flavours. It’s also seasonal and economical, being winter here in Australia. Plus, other than the onion, the vegetables take the same length of time to roast in the oven which simplifies things.

Here are some diagrams illustrating how I cut vegetables for roasting. It doesn’t really matter what shape you cut them in as long as they are:

For parsnip, I cut the thinner end differently from the thick end. Since it’s hard to make them exactly the same size, second best is to aim for batons / chunks that are roughly the same in weight so they cook in the same time.

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I like to cut the carrots on alternating diagonals for a bit of visual interest and also because more surface area = more caramelisation = more flavour!

Cut the red onion into 2 – 2.5cm / 1″ squares. To do this, I cut the onion in half, then each half into 3 – 4 wedges (depending on size). Then I cut the wedges into 3 or 4 pieces.

To make roasted vegetables, I separate the onion and from rest of the vegetables because onions take less time in the oven.

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And while they are excellent as a side, don’t underestimate the deliciousness of a big bowl of roasted vegetables as a meal in itself (and a guilt-free one, no less.) It is literally what I just had for lunch not 1 hour ago! – Nagi x

Recipe video above. Knowing how to make Roasted Vegetables well is a life essential! For best results? Don't mix root vegetables with high moisture vegetables like eggplant and zucchini. Use smashed whole garlic cloves instead of minced which just burns. Same for herbs.

I like this mix of vegetables for colour, flavour and texture. Plus (other than the onion) they roast in the same time which keeps things simple.

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See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.

1. Smashed Garlic – This method of smashing opening garlic releases garlic flavour into the vegetables as they roast but keeps the garlic whole so a) it won’t burn like minced garlic does; and b) you get to squeeze out the slow roasted garlic and eat it – it’s so good!!

2. Herbs – I’ve used Sage and thyme here which are two herbs that do well to impart subtle flavour when roasted. Being a hardier herb, rosemary would also work well here. More delicate herbs like oregano, chives, marjoram, basil etc, can’t withstand oven cooking. Instead, sprinkle over the vegetables once roasted. Dried herbs option – Dried herbs will work just fine too, but they won’t add flavour in the same way fresh herbs do. To use dried herbs, just add when tossing with salt and pepper.

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3. Other vegetables – Of course, other vegetables work! But I do recommend roasting starchy / root / hard veg (potatoes, carrot, parsnip) separately from high moisture / soft vegetables (eggplant, zucchini, capsicum / bell peppers) because they call for different roasting times. Also, nobody wants juice accidentally bursting out from eggplant making their potatoes wet!

Calories: 209 cal (10%) Carbohydrates: 25 g (8%) Protein: 3 g (6%) Fat: 11 g (17%) Saturated Fat: 2 g (13%) Sodium: 492 mg (21%) Potassium: 592 mg (17%) Fiber: 5 g (21%) Sugar: 4 g (4%) Vitamin A: 4261 IU (85%) Vitamin C: 29 mg (35%) Calcium: 47 mg (5%) Iron: 1 mg (6%)

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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