Roasting by far is my favorite method for cooking vegetables. That caramelized exterior that you get from roasting just cannot be beat! There’s a few rules to abide by when roasting your favorite veggies — depending on the veggie, the total cook time could vary. I like to pair similar vegetables together so that they can all cook at once. If you wanted to combine several different varieties you might have to add the quicker-cooking ones towards the end of the total roasting time.
One tip that will aid in your roasting technique is to shoot for all the vegetables being the same size. This will help in even cooking. When roasting veggies you will typically need a much higher oven setting — usually 425 degrees or hotter. Other than the vegetables, what else do you need? A few tablespoons of fat, some seasoning (spices and/or herbs), and a touch of acid (vinegar, lemon juice, etc) really helps bring it home. You can get creative with the combinations you choose — for your fat olive oil, coconut oil, and butter are all great choices.
Have you ever tried roasting fennel? It’s most popular eaten raw — but roasting it makes it taste like candy. Yes, a candied vegetable. You’ll thank me later.
Total Time: 25-30 minutes
- 3 large carrots, cut into 2″ pieces
- 1 fennel bulb, cut into wedges
- 3 garlic cloves, peeled & smashed
- 4 sprigs of fresh thyme
- 1 tbsp. fresh orange juice
- 2 tbsp. extra-virgin olive oil
- 1/2 tbsp. balsamic vinegar
- Salt and pepper to taste
- Preheat the oven to 425 degrees.
- In a bowl toss the carrots, fennel, and garlic with the thyme sprigs, orange juice, olive oil, vinegar, salt and pepper.
- Arrange the carrots and fennel in a single layer on a parchment-lined baking sheet.
- Roast for a total of 20 minutes, tossing halfway through baking time.
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