I mentioned a couple weeks ago in this post that I roast a chicken pretty much every weekend mainly because my daughter loves it. We eat mostly organic, non-GMO, hormone-free, antibiotic free, etc..and blah, blah, blah… (It’s a choice we’ve made for our family and I’ll leave it a that.) Surprisingly, aside from Whole Foods – where the only organic rotisserie chicken we’ve found is low/no sodium and therefore bleh, yucky, bland – organic rotisserie chickens aren’t readily available where we live. So every weekend while my daughter naps, we roast a chicken. Fun. 😐
The plus side of roasting a chicken every weekend is that it also means we’re roasting vegetables! Yay! I love vegetables and roasting them with just a little bit of garlic, salt, pepper, and olive oil is probably my favorite method for preparing them. It really brings out their flavors and yet, it’s so simple. It ends up being this huge, beautiful mess of deliciousness and definitely the best part of roasting chicken on the weekend, in my opinion. 🙂
This past winter, we’ve been pretty consistent with a base of onions, garlic, and mushrooms. The onions and garlic almost caramelize in the oven and the mushrooms add a level of both heartiness and earthiness to the mix. I’ve roasted just these three vegetables on their own before and it was perfectly delicious. However, we usually add 1-2 of the following: kombucha squash (our favorite), sweet potato, carrots, brussels sprouts, and yellow baby potatoes. I don’t think it really matters what you use, just pick what you like and ideally, what’s in season.
You can pretty much roast any vegetable, but keep more delicate vegetables like your onions and mushrooms sliced rather large or they’ll shrink up and burn before your heartier vegetables are finished roasting. (It actually took me a couple attempts at roasting vegetables to finally realize this.) Heartier vegetables like potatoes, carrots, and squash should be cut into smaller, bite sized pieces.
As the weather slowly warms up, I’m beginning to realize that we’ll need to come up with a roast chicken alternative. Even with central air, keeping the oven on for 1-1.5hr will be less than ideal in the summer months which means, I’ll have to say good-bye to roasted vegetables for awhile. So sad…
- 1-2 onions, cut in larger slices
- 2-3c mushrooms, cut in larger slices
- 1 head of garlic, larger cloves cut in half, smaller cloves can be kept whole
- approx. 2-3 yellow or sweet potatoes OR 1 med sized kombucha squash OR approx. 5-10 carrots OR whatever else you like, chopped
- olive oil (not virgin or extra virgin as it’ll most likely burn)
- garlic powder
- salt & pepper
- Preheat oven to 375º
- Line baking sheet with parchment paper
- Place all the vegetables on lined parchment paper baking sheet – make sure not to over crowd otherwise you risk steaming your vegetables vs roasting (steamed vegetables = bleh, yucky, bland)
- Generously drizzle vegetables with olive oil to coat
- Toss vegetables in olive oil – you’ll want the vegetables to glisten (not dry, not sopping in oil)
- Season with garlic powder, salt, & pepper – you can be conservative here since you have an opportunity to adjust your seasoning in step 8
- Roast for 30min
- After 30min, pull them out of the oven to toss, taste, and adjust seasoning
- Roast until done (approx. 15-30min)
As with chicken, recommended roasting temps for vegetables are all over the place. I’ve seen 350º-450º and obviously, roast times are adjusted accordingly. In an effort to conserve energy (meaning, minimize that ridiculous monthly gas bill), I only roast vegetables when I’m roasting a chicken. The ideal temp for chicken roasting in my oven is at 375º. If you’re not roasting a chicken, you might want to play around with oven temps and see if a higher temp/shorter time works for you.