Photo Credit: James Ransom
Roasting vegetables is a simple pleasure. Chop and dress them, throw them in the oven, shake the pan a few times, and you've got caramelized, soft-yet-crispy bites ready to complement any meal, from roast chicken to salad. Once you're comfortable with the technique, they're practically impossible to mess up.
From winter to spring to fall, most of our favorite vegetables -- potatoes, asparagus, squash, radishes -- can be dressed up by just a hot oven, a drizzle of oil and a sprinkle of salt. Commit these easy steps to memory, and you'll be roasting everything in sight.
1. Wash your vegetables and pat them dry. Cut into uniform pieces, or leave them whole if they're small and you're lazy.
2. Drizzle with oil. Sprinkle liberally with salt. Add herbs and spices in any combination you fancy. Stir it all around with your hands, making sure to coat each piece.
3. Send your veggies into the oven on a parchment-lined pan. Roast somewhere between 400 and 450 degrees. Part way though cooking, flip your vegetables -- or at least stir and shake.
4. Your vegetables are done when crispy on the outside and soft on the inside -- they will easily give way to a knife or fork. Hardy root vegetables cut into 1 1/2 in cubes will take roughly 45 minutes at 400 degrees. Serve at any temperature you like; leftovers keep well in the fridge.
Get more recipes for roasting vegetables from Food52:
Roasted Sunchokes with Hazelnut Gremolata
Roasted Potatoes with Homemade Za'atar
Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette