Vegan Roasted Vegetables?

Question

I would like to roast vegetables like carrots, potatoes, onions, and celery. How should I do it? What temp should I use and how long should I roast the veggies? Also what can I use to favor them and do I add water to the bottom of the pan?

Thanks.

Answer 1

2 sweet potatoes, cut into 1-inch cubes

2 white potatoes, cut into 1-inch cubes

2 large carrots, scrubbed or peeled and thickly sliced

2 parsnips, scrubbed or peeled and thickly sliced

1 sliced onion

1 sliced stick of celary

3 to 4 tablespoons olive oil

2 tablespoons chopped fresh herbs or 2 teaspoons dried (thyme, rosemary, tarragon, etc.)

Sea salt and black pepper to taste

Preheat oven to 450ºF. Place vegetables in large bowl and toss with remaining ingredients. Spread on large baking sheet to form a single layer. Bake for 10 minutes. Reduce the heat to 400ºF and roast an additional 30 minutes, or until vegetables are tender when pierced with a fork.

Answer 2

1st. Different Veggies cook at different times.

I make over roasted veggie all the time.  Set oven a bake: 375 - 400 degrees. wash cut & dry the veggies, They should be cut fairly consistant in size. I then toss them with EVOO(Extra Virgin Olive Oil) & what *herb seasoning you like, salt & pepper.Then lay them out single layer on a large baking pan(cookie sheet), bake until tender. Start checking at 20 mintues, stir every time you check.

Our family fav is Red Potatoes, Sweet Onions, & Bell Peppers

If you use water you just steam then not "roasted" them.

* I use Spice Hunter's Chef choice All -Purpose Shake has all kinds of different herbs & seasoning but no salt.

What is also good: Rosemary, Thyme, Dill  or Herbs de Porvance(sp)

Sometimes I make a batch of Oven Roasted Potatoes & make Potatoe Salad out them, they also are good to use as breakafast sides.

Answer 3

Just slice your veggies in similar sized chunks, drizzle with a bit of olive oil or canola oil & then add a bit of chopped garlic, if you like. Sprinkle on some salt, pepper and rosemary and then roast in a baking dish or roasting pan at 350 for about 45 minutes to an hour (depends how big your chunks are)...toss them once or twice while they're cooking. You want them to be fork tender and starting to brown a bit on the edges but not mushy. Other seasonings you can add are oregano, thyme, cayenne or red pepper flakes...those last two will give you a bit of heat as well.

Answer 4

I never add water to the pan, I just brush my veggies with a little olive oil, add some seasonings (or just a little sea salt and pepper) and stick them in the oven.  I usually roast at 350 and how long depends on the veggies.  Root vegetables, including potatoes, are going to take on the longer side, but something like thin stalks of asparagus might only take 10-15 minutes.  If you're going to add onions and garlic, you might want to add them with only about 20 minutes left in the oven otherwise they tend to get too burnt.

Answer 5

I wish i knew