Can I use frozen vegetables for roasting?

Fresh vegetables are strongly recommended for roasting. Frozen vegetables contain excess moisture that prevents proper caramelization. If you must use frozen, thaw completely, pat very dry, and be prepared for a slightly different texture in the final dish.

Why aren't my vegetables getting crispy?

Three common culprits: overcrowding your pan (vegetables need space to release moisture), not enough oil (vegetables need a proper coating), or too low oven temperature. Make sure your vegetables aren't touching too much, use enough oil to coat lightly but completely, and verify your oven temperature with an oven thermometer.

How do I know when the vegetables are done?

Perfect roasted vegetables have caramelized, golden-brown edges, vibrant colors, and can be easily pierced with a fork but aren't mushy. Different vegetables cook at different rates, so check individual types rather than assuming everything is done at once.

Can I make these without oil?

While technically possible, oil serves several important functions: it helps vegetables brown, prevents sticking, and improves flavor. If reducing oil, use parchment paper and a good non-stick spray, but expect less caramelization and flavor development.

Roasted Vegetables Recipe - LazyDayRecipes

Description

This roasted vegetables recipe is the perfect side dish for any meal. With a vibrant mix of colorful, nutrient-packed veggies, it’s not only delicious but also versatile and easy to prepare. Roasting brings out the natural sweetness and enhances the flavors, leaving the veggies crispy on the outside and tender on the inside. A fantastic way to incorporate more vegetables into your diet!

Ingredients

Units Scale

Vegetables

2 potatoes (Yukon Gold recommended, but any kind will work)
2 red peppers
1 red onion
1 cup halved Brussels sprouts
3 spears asparagus
1 cup chopped squash

Additional Ingredients

4 cloves garlic, minced
6 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Prep the Vegetables
Begin by cutting all the vegetables into medium-sized, bite-sized pieces. Make sure to halve the Brussels sprouts and chop other vegetables uniformly to ensure even cooking. Preheat your oven to 400°F (200°C).
Prepare the Baking Sheet
Spray a baking sheet with nonstick cooking spray, or line it with parchment paper to prevent sticking and simplify cleanup. Arrange the prepared vegetables and minced garlic evenly on the sheet. Some overlap is acceptable, but aim to spread them out to allow for proper roasting.
Season the Vegetables
Drizzle the vegetables with olive oil and sprinkle them with kosher salt and freshly ground black pepper, adjusting quantities to taste. Toss everything together to ensure even coating with oil and seasoning.
Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 30 minutes. At the halfway point, remove the pan and gently toss or flip the vegetables to ensure even cooking. Continue roasting for another 20-25 minutes, or until the vegetables are crispy and golden on the edges.

Notes

Use parchment paper to prevent sticking and for easier cleanup.
For best results, toss or flip the veggies halfway through the cooking process to ensure even roasting.
Arrange vegetables in a single layer with some space between them to allow for better caramelization.
To save time, tossing vegetables in a bowl with oil and seasoning before spreading them on the baking sheet will ensure they are thoroughly coated.
Roast the vegetables to a slightly crispy texture for enhanced flavor and crunch.

Nutrition

Serving Size: Approx. 1/4 of recipe
Calories: 190
Sugar: 4g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg