How to Guide for Roasting Vegetables. Roasting brings out the sweetness of a vegetable when it caramelizes in the oven. This Roasted Butternut Squash makes the perfect side dish or can be used in another recipe that calls for roasted butternut squash. YUMMMMM!
This one is for you. You know who you are.
When I hear the dreadful phrase, “I don’t like vegetables”, or “I’m a picky eater… I’ll only eat corn and peas”. My head starts to spin, and it makes me want to just run straight to the kitchen to whip up some absolutely scrumptious roasted veg, and bring that picky eater a plate.
Roasted veggies are like candy I tell ‘ya. Munching on broccoli hot off the pan, ooooo man. Roasting a pile of vegetables is a staple in our house, if you can’t tell from the recipes on this blog.
Now for the back story, I didn’t grow up on these things either. My mama, love her dearly, is a true southerner, so we at lots of canned vegetables and really stuck to the basics, corn, peas, and green beans. Now she will likely say that’s because we “wouldn’t eat it other vegetables”, and would only eat broccoli (frozen of course) if it was smothered in cheese. Bless her heart.
We’ll when I experienced roasted broccoli for the first time. Yes. It is an experience. Bye bye cheese. That cruciferous vegetable was taken to a whole new level. Like celeb status.
I’m a pretty staunch roasted veggie snob and look Eric is too! I think it tastes best when it’s pretty basic, almost recipe-less…. oil, sea salt and freshly ground pepper.
It’s just plain goodness. Roasting brings out the sweetness (yes sweetness) of the vegetable when it begins to caramelize in the oven.
And for that, I’m not only going to show you how to roast a butternut squash. We’re also going to talk about #alltheroastedveggies.
I have 2 rules when roasting vegetables. I know, snobbish?
1. Parchment Paper. This is a MUST. While I love that my rimmed baking sheet has pretty brown “rustic” looking marks. My tush does not want to be scrubbing a roasting pan all.night.long. Parchment paper, go get some.
2. Space. Don’t over crowd the pan. Those veggies need room to roast and get all crispy. If the vegetables are too close together, it will take longer and you will get more of a steamed vegetable vs roasted.
Okay… onto the recipes.
Adjust the recipe for roasted butternut squash below below by subbing in desired vegetable.. the only thing that changes is the cooking time (oh and sub in any oil, I usually rely on olive oil to do the trick, oh and no cinnamon on most veg… I just add a sprinkle of that to butternut squash and sweet potatoes if I’m feeling fiesty). The veggie is fully roasted when it’s a bit brown on the top (not burned), dehydrated a bit, and slightly crispy.
Cook Time for Roasted Vegetables
25 minutes. Broccoli florets, Cauliflower florets, Green Beans, Brussels Sprouts (halved), Zucchini, Squash, Asparagus, Cherry Tomatoes
35 minutes. Extra Firm Tofu, Carrots, Parsnips
45 minutes. Butternut Squash, Potatoes, Sweet Potatoes, Beets, PumpkinPrint
How to Guide for Roasting Vegetables. Roasting brings out the sweetness of a vegetable when it caramelizes in the oven. This Roasted Butternut Squash makes the perfect side dish or can be used in another recipe that calls for roasted squash. YUMMMMM!
- 1 large butternut squash, peeled and cubed
- 1 tablespoon coconut oil
- 1/4 teaspoon cinnamon
- freshly ground pepper
- pinch of sea salt
- Preheat oven to 425 degrees F.
- Line rimmed baking sheet with parchment paper.
- Arrange squash on baking sheet, and drizzle with oil, cinnamon, pepper, and salt.
- Roast for 45 minutes.
What is your favorite veggie to roast?
Got the basics? Give these roasted recipes a try…
Hi I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on Love & Zest, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.
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