Perfect is a strong word. There is no such thing as perfect. But what does it mean to roast vegetables in such a perfect way? It’s simple, really. To make really good roasted vegetables would be a combination of (1) the type of oil to use, (2) the choice of seasonings, herbs, and spices, and (3) getting a caramelization color or slightly burnt edges for added flavor.
CHOOSING AN OIL
When choosing an oil for roasting, you want to pick something that has a high smoking point – meaning, it can cook in high temperatures. Oils such as canola, vegetable, avocado, grapeseed, soybean, or extra light and/or refined virgin olive oil (to name a few) would be ideal and can hold up to over 400 degrees Fahrenheit. You want to try avoiding oils such extra virgin olive oil or unrefined sesame oil that can only hold up to 350 degrees or less when cooking in heat. Use low smoking point oils after cooking for added flavor.
SEASON! SEASON! SEASON!
Never be afraid of seasoning your roasted vegetables. If you love flavor just as much as I do, adding a mixture of herbs and spices with a dash of salt & pepper would do the trick. From my experiences with roasting vegetables, season generously (just be mindful of how much you’ve put) because you want to make sure that every single vegetable you are roasting receives fair amount of coated flavors – otherwise, adding a tiny pinch of salt may not make much difference (unless you have a high sensitivity to salt, totally understand). Keep it simple as well, using herbs and spices that are familiar to you – in case you want to eat your veggies as a side of multiple dishes.
HIGH TEMPERATURE
It is roasting after all! 400-450 degrees Fahrenheit would be your best bet for vegetables. You want to achieve a nice color to your roast, like an in between caramelization and burnt. Not completely, burnt though, that’s a whole different story.
Do you love roasted vegetables? Let me know down below in the comments!
Cauliflower & Brussel Sprouts Roast
Ingredients
- 1 head Cauliflower chopped florets
- 2 cups Brussel sprouts cut into half
- ½ tbsp Kosher salt
- ½ tbsp Freshly grind pepper
- 1 tsp Smoked paprika
- ½ tbsp Garlic powder
- ½ tbsp Onion powder
- ⅓ cup Olive oil see notes
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- In a large mixing bowl, combine cauliflower florets and Brussel sprouts.
- Coat in olive oil. Add in all the seasonings and toss until it's well combined.
- On a baking tray lined with parchment paper, spread cauliflower and Brussel sprouts on to the tray evenly, making sure they are spread on a single layer.
- Bake in the oven for about 20-30 minutes (or until vegetables start to char).