Need more veggies in your life? Pop some plant matter in the
oven and make a tray of Whole30 roasted vegetables!
Tips For Perfect Roasted Vegetables The Formula
The formula is simple: use a hot oven, toss similarly sized and
textured vegetables (or cut-up pieces of vegetables) in healthy
fats and seasonings, arrange them in a single layer on a rimmed
baking sheet, and roast until tender inside and slightly charred on
the outside. That’s it!
Need more specifics? Then keep reading!
What Temperature Should I use?
I normally recommend a hot oven, 400°F to 450°F. If I’m
roasting something that cooks quickly (e.g. asparagus) and I have
time to monitor it, I pop the tray under the broiler. Got a
convection oven? Use the convection function because the fan in the
back of the oven will ensure that the hot air will circulate and
cook the veggies faster and more evenly!
How long do I roast vegetables?
Here are some general roasting times for various veggies:
- Cruciferous vegetables, cut in florets (e.g. broccoli,
cauliflower, romanesco, etc): 20-30 minutes
- Thin vegetables (asparagus, green beans, sliced bell peppers,
etc.): 10 to 20 minutes
- Root vegetables, cubed (sweet potatoes, beets, carrots, etc.):
35 to 45 minutes
- Winter squash, cubed (kabocha, butternut, delicata, acorn,
etc.): 25 to 50 minutes
Rotate the tray at the halfway point, and toss the veggies once
there is a good char on the bottom. Monitor the veggies as they
roast and use your eyes and nose as a guide. If the veggies smell
and look done, they probably are ready to eat!
Should I line the baking sheet?
There are pros and cons to lining a baking sheet with parchment
paper. If you want quick and easy clean-up, you should use
parchment paper or foil as a barrier between the veggies and the
pan. However, your veggies will brown better if they are in direct
contact with the hot pan.
What Cooking Oil/Fat Should I use?
My preferred cooking fats are avocado oil, extra virgin olive
oil, melted coconut oil, or melted ghee. If you recently baked
some bacon, you can also use the rendered bacon grease to coat
your veggies! Don’t be skimpy on the fat—use enough to
adequately coat all of the veggies, but not so much that the oil
pools around them.
What Seasoning Should I use?
At a minimum, you should season your veggies well with salt and
some freshly ground pepper (if desired). I also routinely use
Magic Mushroom Powder (in place of salt and pepper) or Primal Palate’s Adobo seasoning.
Pick a spice blend of your choice and season away!
Don’t overcrowd the pan!
Make sure you place the vegetables in a single layer on the
rimmed baking sheets. Otherwise, the overcrowded veggies will start
to steam and won’t brown properly.
Can I combine different vegetables?
Yes, but it’s better to combine vegetables that will finish
cooking at the same time. You may need to cut up the hard
vegetables into smaller pieces so they will finish cooking when the
softer ones are done.
How do I perk up the veggies?
I almost always add some sort of acid and minced herbs to my
roasted vegetables at the end to punch up the zing and flavor. Some
great options are fresh lemon or lime juice or vinegar (e.g.
balsamic, apple cider, sherry, rice vinegar, etc.). A shower or
fresh herbs (e.g. chives, parsley, chervil, basil, scallions,
cilantro, etc.) will also add a pop of brightness to the
My Favorite Whole30 Roasted Vegetable Recipes
Kabocha: Have you tried kabocha squash? When cooked, this
Japanese pumpkin has the taste and texture of roasted
Whole Roasted Cauliflower: This showstopper
is budget-friendly, ridiculously simple to make, and guaranteed to
impress guests either as a centerpiece or side. Even your
vegetarian friends will dig it!
Roasted Portobello Mushrooms: Roasted portobello mushrooms are
insanely easy and delicious to make at home. Plus, they make great
Broiled Prosciutto-Wrapped Asparagus: These porky spears make
a quick and delicious Whole30 appetizer!
Curried Cauliflower: Looking to kick up your roasted
cauliflower? The curry gives it a nice smokiness and the lime
gives it a tasty kick.
Green Beans: I love these umami-packed roasted green
beans—they’re tender yet toasty, and a spritz of citrus ties
- 2018 Whole30 Day 14: Big-O Bacon
- 2017 Whole30 Day 14:
Prosciutto-Wrapped Mini Frittata Muffins
A note to my Nomsters: This is one of a series of daily blog
posts I’m writing in the month of January 2019 to help those
doing a Whole30 to kick off the New Year. Not sure what the Whole30
is, or want info on how to get started? Read my Whole30 prep
post—and then come back to Nom Nom Paleo every single day for
recipes to inspire, delight, and sustain you on your
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll
also find exclusive recipes on my
iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food
for Humans (Andrews McMeel Publishing 2013) and Ready or
Not! (Andrews McMeel Publishing 2017)!
Source: FS – All – Food and Nutrition Blogs
Whole 30 Roasted Vegetable Recipes