Oven Roasted Vegetables

Tips: Cooking the best oven-roasted vegetables

Our helpful tips will take your oven-roasted vegetables to new heights and show you how to make this dish.

Cut vegetables into uniform size

To ensure your roasted vegetables cook evenly, chop them into similar sizes. Dice larger vegetables like beetroot and carrots into small, even pieces and onions into wedges. Remember, vegetables shrink while roasting, so avoid cutting them too finely to prevent overcooking.

Prevent sogginess

For crisp, caramelised vegetables, spread them in a single layer on the baking tray. This allows hot air to move freely, ensuring the vegetables are roasted rather than steamed.

Make easy oven-roasted vegetables

Oven-roasted vegetables offer a delightful combination of taste, texture, and colours. They are quite tasty on their own but also make for a great side dish for meat and fish. Toss the vegetables with butter, herbs, and garlic and pop them into the oven. While the oven does its magic and turns them into crisp, tender, caramelised delights, you can spend your time entertaining the guests.

Are you looking for more vegetables to experiment with? Go for our rosemary potatoes, Hasselback potatoes, or even white asparagus with browned butter.

Lightly crisp and tender

One of the reasons oven-roasted vegetables are so popular is their lovely textures when prepared in the oven. Their lightly crispy exterior and their melt-in-your-mouth tenderness are hard to resist. The oven's high heat caramelises the natural sugars in the vegetables, creating a wonderful sweetness. Every bite is a delicious contrast so good it will make you come back for more.

Aromatic taste from garlic and thyme

Garlic and fresh thyme unite with butter to give the vegetables a wonderful aromatic coating. As a bonus, the coating helps enhance the caramelisation process in the oven. This buttery blend will infuse the carrots, beets, and onion with rich, savoury, and herbaceous notes.

Experiment with different vegetables, spices, and herbs

While we use carrots, beets, and onions for our recipe, you can easily swap them out with different ones. For instance, sweet peppers, courgettes, sweet potatoes, and cherry tomatoes. When roasted, each one caramelises and provides its own sweetness.

Another way to add your own touch to the dish is to play around with spices and herbs. Switch out garlic and thyme with cayenne pepper for a bit of heat or cumin and paprika for smoky undertones. You can also use fresh herbs like rosemary or parsley, adding a refreshing touch to the vegetables. These blend well with the butter and infuse the veggies with amazing flavours.