It’s not as hard as you think!
Roasting is cooking food in an open fire, or in an oven. It’s a great way to cook anything, because it uses very little oil compared to frying, and holds in more vitamins and minerals compared to steaming or blanching (with steaming or blanching, the vitamins and minerals are wasted away in the water). It also gives more depth to your food, especially when it comes to vegetables. It caramelizes, sweetens and it gives it a nice, crisp on the outside, yet keeps it moist and thoroughly cooked on the inside.
Roasting most definitely brings your vegetables to a different level. Imagine, let’s say the onion. Onions are pungent in smell and in taste. I know I wouldn’t be eating too much of it raw! Tossing it with your other vegetables and roasting it, however, is a different story. Its sugar comes out and caramelizes, softens and most importantly cooks off that pungent taste.
It is important to get the right combination of vegetables when roasting because each vegetable has its own cooking time. For example, carrots and tomatoes cannot roast together. The tomato will turn to mush before the carrot even cooks all the way.
The ideal temperature for roasting is 375F-400F. Line your sheet tray with parchment paper, or coat with a non stick spray. Cut your vegetables in the same sizes to ensure even cooking. Toss in a little oil (we use extra virgin olive oil most of the time, but coconut oil, flaxseed oil can also be used), and season according to your taste. You can season it with spices, herbs or with just plain salt and pepper, get creative! Slide in the oven, and depending on what kind of vegetable you roast, it varies on 10-25 minutes.