properly roasted veggies should have both golden and dark brown crisp bits/edges, without being burned. they should be tender, but never mushy, and bright in color. roasting concentrates the deep greens and bright oranges, yellows and reds in a way that stovetop cooking can’t replicate. it sweetens bitterness, caramelizes natural sugars and intensifies the aromas and flavors.
here’s how to do them right:
- wash and dry in salad spinner or with clean towels
- cut into serving pieces, snap off tough ends, remove inedible parts as desired
- toss with a bit of cooking fat (coconut oil, extra virgin olive oil, melted butter, macadamia nut oil, etc.) and a good pinch of kosher salt
- spread out on a baking sheet in a single layer, with a bit of room between pieces
- move oven rack to about 6 inches below broiler element
- turn on broiler
- put sheet in oven, and set timer for approximately half the total cooking time. total cooking times for many veggies as follows: asparagus, whole cherry tomatoes, green beans, pea pods, sliced zucchini or summer squash, quartered fresh mushrooms: 7 minutes. broccoli or cauliflower florets, whole fresh mushrooms, thickly sliced onion, sliced radicchio, whole green onions: 12 minutes. bell pepper strips, eggplant slices, cabbage wedges, halved (or small whole) zucchini or summer squash: 17 minutes. carrot, parsnip, sweet potato or beet chunks, quartered onions: 20 minutes.
- at half-time, take sheet out of oven, and flip, stir, or shake veggies as appropriate, to ensure even cooking
- return to oven and set timer for remainder of cooking time