How to Make: Roasted Vegetables - In the Kitchen with Martin
Recipe Information
Roasted Vegetables
Cultural Context
Roasted vegetables are a staple in many cuisines, celebrated for their ability to enhance the natural sweetness and flavors of seasonal produce. This cooking method allows for a variety of vegetables to be prepared together, making it a versatile side dish for any meal. Today, roasted vegetables are enjoyed globally, often customized with different herbs and spices to suit regional tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: grated cheddar
Nutritional yeast is dairy-free and adds a cheesy flavor.
Cut the cauliflower down the middle and remove the core.
Pull off the leaves and cut the cauliflower into florets, cutting larger pieces in half.
Cut the top and bottom off the butternut squash, then cut it in half.
Create a flat surface by pushing the knife through gently.
Cut the squash into even-sized cubes.
Cut the carrots in half, then cut each half down the middle for even cooking.
Rinse the mushrooms and cut them in half.
Trim the ends off the brussels sprouts and cut them in half.
Chop fresh parsley, rosemary, and thyme using a rocking motion with the knife.
Combine the chopped herbs with olive oil, salt, and pepper.
Toss the vegetables gently with the herb mixture.
Spread the vegetables on a sheet pan.
Roast the vegetables in the oven at 400 degrees for about an hour.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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