There’s something to be said for the magic that happens when you roast vegetables in the oven. With just a drizzle of olive oil, salt, pepper and and high heat, you can turn almost any vegetable into a caramelized treat that is irresistible. We also love to toss roasted vegetables with chutneys and sauces for an extra flavor boost (like our Buffalo Roasted Cauliflower, Harissa Oven Roasted Potatoes and Maple Bacon Balsamic Roasted Vegetable Salad)!
To achieve perfectly golden brown and crispy oven roasted vegetables, there are a few tips and tricks to keep in mind. We sat down with our in-house recipe developer to get the scoop on best practices.
- To start, cut vegetables into equal, bite-size pieces, unless otherwise noted, to maintain even cooking.
- Use a baking sheet with rimmed edges to contain vegetables and keep them from sliding off.
- To achieve a crispy, browned bottom, darker baking sheets work well. We like to use our “well loved” pans for roasting vegetables.
- Lightly coat vegetables with oil. We prefer a light olive oil. Extra virgin olive oil gives a lot of flavor, but has a low smoke point and will not tolerate the high heat required to roast your vegetables to perfection. Season according to taste with salt and pepper.
- Make sure the vegetables are spread out on the rimmed baking sheet. If they are too crowded, the vegetables will not brown and develop the roasted flavor you’re hoping for. Instead, they steam, which results in a very different flavor.
- If roasting multiple vegetables that cook at different rates, try separating them in rows on your baking pan so you can remove the vegetables as they finish cooking.
- Roast your vegetables in a 400-425°F oven for 10-30 minutes, or until the vegetables are crisp on the outside and tender on the inside. Turn them over about halfway through the cook time.
- Serve immediately or at room temperature.
Now let’s get roasting!
Oven Roasted Yams & Potatoes
- 1 pound sweet potato, peeled and cut into 1.5″ cubes
- 1 pound white new potatoes, cut into 1.5″ cubes
- 1 medium yellow onion, peeled, cut in half and then into slivers
- 2 Tablespoons olive oil
- ½ cup Stonewall Kitchen Apple Cranberry Chutney
- Salt and pepper to taste
- Preheat oven to 400ºF.
- In a greased baking dish, combine all ingredients and toss until the potatoes and onion are well coated.
- Bake 30-45 minutes or until the vegetables are tender and golden. Stir several times while cooking and serve immediately.