Spicing up vegetables is a sure way to add flavor, even for those who are picky about eating them.
Roasted vegetables caramelize naturally and the addition of spices helps to seal in flavor, while the spices own flavors complement the dish.
The enzymes and chemicals found in herbs and spices are absorbed into the vegetables during the roasting process.
Finding the right spice and roasting style is the key, to deliciously yummy roasted vegetables. Everyone just might want seconds.
Best Vegetables For Roasting
You can roast pretty much any vegetable, with the exception of leafy greens.
Here is a list of examples of vegetables that can be roasted.
• Root vegetables: Potatoes, onions, garlic, beets, carrots, sweet potatoes
• Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, kale
• Summer or winter squash: Zucchini, butternut squash, acorn squash
• Soft or thin skinned vegetables: Bell peppers, tomatoes, eggplant, green beans, asparagus
To get that caramelized flavor when roasting vegetables of any type, you need some kind of fat. Be it a vegetable oil or butter.
Using The Right Oil To Roast Vegetables
As noted, you need a fat to help caramelize your roasted vegetables.
And this fat comes from the use of cooking oils. But not all cooking oils are equal.
Some oils perform well at high temperatures, while others just can’t take the heat.
Those oils that can’t take the heat, lose their flavor completely when hot.
All fats used in cooking and particularly roasting have a smoke point. And the understanding or not of the smoke point of an oil or fat will make of break your roasted vegetable dish.
A fat or oil that can not be used in high heat cooking can break down and there for have a scorched or rancid flavor.
A high heat cooking oil is processed to with stand the heat from 400 to 450 degrees.
High heat oils impart little to no flavor at all but they do help achieve roasted vegetables with crispy, crunchy textures.
Extra virgin olive oil has one of the lowest smoke points from 325-425 degrees.
Virgin olive oil has a smoke point at 420 degrees and extra light olive oil’s smoke point is even higher.
Coconut oil had a high heat point to only 350 degrees.
Butter does well either cold or warm, but be sure to keep it at a low heat when cooking, as it burns at 350 degrees. Butter is best used for poaching and sautéing.
You can use butter for roasting, so long your temperature is below 350 degrees.
Most roasted vegetable recipes are always roasted at around 425-450 degrees.
In our opinion, the best and most trusted oil for high heat roasting is avocado oil.
Avocado oil is processed not only to be neutral in flavor, but also to be used in high heat cooking to 500 degrees.
Give theses deliciously yummy roasted vegetable recipes a try. Your family and guests will be happily satisfied.
- Maple Roasted Brussels Sprouts with Bacon
- Roasted Cheesy Asparagus
- Roasted Charred Sweet Potatoes
- Parmesan Roasted Cauliflower and Broccoli
- Roasted Sweet Potato Salad with a Apple Maple Vinaigrette
- Roasted Red Potatoes with Garlic Parmesan
More Deliciously Yummy Recipes