How to make roasted or baked vegetables. Tips to make them perfect

How to bake vegetables correctly to take advantage of all its flavor and texture.

Have you already tried roasting vegetables in the home oven ? If you are trying recipes to incorporate vegetables into your day to day, you have reached the most appropriate post.

If you are one of those who prepare Batch cooking for the whole week, here you have a lot to learn and if you are one of those who do not have time or work from home, turn on the oven that your food will be ready in a few minutes.

The grilled vegetables are a plate very relieved to accompany meat and fish and even make a sandwich Gourmet when you do not feel like cooking.

Let’s say baked vegetables can be a dish unto itself or they can be the kick-start for other recipes you make throughout the month.

The most important thing to keep in mind is that the vegetables are in good condition and fresh. And if you are taking your first steps in the kitchen, this technique will help you to gain a lot of confidence because it is easy, practical and has thousands of applications. All you have to do is peel the vegetables you have to peel and cut them into similar sizes.

That is important, the more even the pieces are, the better, so the cooking will be even. If for some reason you have left small pieces and other large pieces, it is best that you divide them in the roasting pan so that it is more practical for you to remove them to measures that are ready.

What vegetables can you make in the oven

Virtually all, like almost all fruits. A little oil, if you want, and a pinch of salt will suffice to get your vegetables ready.

Don’t limit yourself to potatoes, sweet potatoes or pumpkins and peppers, almost all vegetables will look great in the oven and you won’t need many additional ingredients to have a tasty, practical and different meal. If there is a vegetable you don’t like too much, try it in the oven. It will surely surprise you.

Tricks for your grilled vegetables

• Clean the vegetables and remove the peel if necessary.
• Cut them off pairs.
• Use a good extra virgin olive oil to enhance its flavor, salt and some aromatic herb if you want to give it a different nuance.
• It is best to use a container with low walls. That is to say, the same tray of the oven or a low roasting pan, since the heat will circulate better between your vegetables
• Give your vegetables room. Spread them well over the entire surface of the oven tray. That piece that is on top of another, will not cook the same as the one that rests on the base of the pan.
• If the vegetables are too tight, they will not be very crispy or golden. Give it space.
• Use paper from the oven to prevent the vegetables from sticking to the tray. The oven oven is better than the aluminum one because sometimes they stick together anyway and break when trying to remove them.
• Stir occasionally, especially if your oven does not bake evenly.
• Your vegetables will be roasted when you can easily prick them with a fork and they are just lightly browned. If they are toasted too much, they may not be as tasty as you expected.
• If you are going to cook several types of vegetables at the same time, watch which ones are done before. You don’t want to end up with an almost burned bake or other barely done vegetables.
• Separate them by type of vegetable. This will make it easier for you to remove them from the oven as they are ready. And if you are going to make more than one batch, start with the ones that take the longest to prepare and then the ones with a similar cooking time.
• Not everything in life is EVOO. You can innovate with sesame oil, for example, to test nuanced teeth.

Practical ideas to make your vegetables in the oven. From the simplest to the most gourmet

Perhaps the simplest and most practical: place a piece of baking paper on the base of the baking dish and then your vegetables.

To give them more flavor before placing them in the oven, spray them with oil, salt and some aromatic herb such as rosemary or thyme. The olive oil extra virgin not only provide flavor, but will make them more crisp.

How to spray them with oil and that all are impregnated with EVOO?

1. Easy . In a bag you put the oil, the salt and the aromatic herb. Close the bag and start moving them until they are all covered. If you don’t have a bag on hand, use a tuppper or any container with a lid.
2. If not, put them all in a bowl and mix with a spoon or place a plate as a cover and beat them as if you were an experienced bartender.
3. Another option is to place your vegetables in the oven dish and paint them with oil flavored with some herb. You can use the silicone brush that you use for baking. Remember to wash it well.
4. If you have an oil vaporizer, it is your time to use it. Of course, watch that EVOO spreads evenly over all the vegetables.
5. The important thing is that they do not drip oil. Do not pass. More or less, it is two tablespoons of oil for every half kilo of vegetables … make it work with these tips that I have given you above
6. Mushrooms or eggplants usually need a little more oil than other less porous vegetables. Anyway, the golden rule of the kitchen “by eye” says that if they are all shiny, it is that they have been touched by the magic wand of the EVOO.

The trick of the crispiest potatoes and sweet potatoes

Before roasting, cook them about 5 minutes in water so that they convert the starch into sugar. Look, here I give you the recipe for Potatoes a Jamie Oliver to give you an idea.

The top vegetables to bake

Roasted peppers , choose the largest and meatiest. You can leave them whole on the baking sheet and rotate them from time to time. Another option is to cut them into thick strips. A very practical idea is to wrap them in aluminum foil and let them roast on the oven floor, while you grill other vegetables or prepare a meat to accompany them.

Sweet potatoes , squash and potatoes . Basically you can make them like bell peppers. In this case, if you are going to wrap them to leave them in the bottom of the oven you can prick them so that the heat penetrates to the inside (especially if they are very fat) or you can cut them into halves if they are very large and wrap them.

Leeks, chives, onions, zucchini, zucchinis and asparagus. Clean them well and remove the outer layers.

Tomatoes. You don’t need to peel them. It is enough that you cut them in quarters, in the middle or in slices and place them on the roasting pan. It is possible that they release some of their juice, if you are going to cook it with other vegetables, better leave them aside. If you use cherry tomatoes, cover them with oil, minced garlic and baked.

Eggplants. A few diced baked eggplants , strips, whole (pinch them to cook evenly or in half).

Artichokes If they are fresh, remove the outer leaves and cut them in half. You can also use frozen artichokes and place them directly in the oven.

Cauliflower and broccoli. It is not necessary to cut them into very small pieces. But it is convenient to cut them a little taking care that they are all the same size. The cauliflower oven for example is one of the most visited recipes blog.

Carrots You can cut them into strips, thin slices, or thicker pieces. You can even buy them frozen and use them directly in the oven.

Mushrooms . They are made right away, so keep that in mind if you are going to roast them along with other vegetables.

Fennel and chicory. If they tempt you but you don’t know how to do them. Baked, both vegetables look great.

Cooking temperature and time for your baked vegetables

Before placing your vegetables it is important that the oven is hot. The best thing is to do all the cooking at 220ºC.

If you have the oven at 120ºC-150ºC, your vegetables will most likely be tender, but not golden brown. At a higher temperature, you will achieve a crispier exterior. Watch that they don’t burn you!

The cooking time will vary depending on the type of vegetable, the size of the slice and how your oven works. Here is a quick guide so you have a good idea about the time it will take for your food to be ready.

 What other recipes can you make with roasted vegetables

Garlic cream

1. Take advantage of that baked meat or your vegetable tray, to take a large head of garlic, remove the thin skin that covers it (until practically only the one that is in contact with the garlic clove remains).
2. Cut the end or the top, wrap it in aluminum foil and leave it in the base of the oven while you prepare your other dish. Depending on the size of the garlic, in about 25-35 minutes each garlic clove will have become a paste.
3. Remove it from the oven, let it warm a little and when you can handle the aluminum foil, open it and squeeze it with your hand. You will see how quickly the content comes out.
4. Leave it in a glass container and spread it on bread and then toast it in the oven, or for meats, even a burrata pasta with that garlic cream, it will be phenomenal.

Roasted vegetable cream

What have you cooked vegetables beyond your means? Turn them into a meaty winter sauce or cream, simply by mashing them. If you go for the plate of spoons, you can finish those vegetables with some goat cheese or Emmental to give it a different touch. Even with a green pesto, like these pesto tomatoes , just delicious.

The Gourmet Panini

The famous panini from your favorite coffee shop can also be an ace up your sleeve. It will be enough for you to toast the bread, put your vegetables and some soft cheese so that it melts. If not, take advantage of the hummus or Mutabal , even some caramelized onions to give it more life.

More ideas to eat yummy

A warm salad of roasted vegetables , can be the salvation of the Tuper office. Of course, you can accompany them with a romesco sauce or homemade mayonnaise .

Make blanched or timbale of roasted vegetables . And some baked sweet potato sticks ?

Recycle them for homemade pizzas or pasta dishes. A vegetable lasagna ? Of course!

Otherwise, everything can be converted into a vegetable omelette with beaten eggs!

And with the pumpkin ? Here you will have some practical ideas to make them in the oven.

Cabbages, broccoli including potatoes, baked asparagus and sweet potatoes , top them with Parmesan cheese, leave a few minutes to gratinate and at the table!

And how to preserve them …

Roasted vegetables last in the fridge for 4-5 days without problem, if you keep them in a closed container. You can also keep them in oil, especially aubergines and peppers.