Everyone—even if you don't cook very often—needs to master roasted vegetables. And, to be honest, there's not even that much to master: just some chopping, seasoning, and adding a bit of fat. For firm but tender veg with a nicely caramelized exterior, the trick is simply getting the quantity, time, and temperature right. So, we created six foolproof recipes to help even kitchen neophytes on their way.
Roasted Broccoli | Roasted Brussels Sprouts | Roasted Butternut Squash
Roasted Carrots | Roasted Cauliflower | Roasted Sweet Potatoes
Once you master the most basic of roasted veg, then you can start layering flavor. That's where this handy-dandy matrix (see below) comes in. Here's how it works: Choose one ingredient from each category, then get to mixing and matching (caution: don't go too crazy with the finishes, stick to one or two). Nearly any combination should work. Need suggestions? See below for some of our favorite combinations and ingredient proportions.
Time to get roasting.
Oh wait, do you want to treasure this forever and put it on your fridge to stare at daily? We think you should.
Winning Combinations
Schmaltzy Sweet Potatoes: sweet potatoes + chicken fat + salt & pepper + 2 shallots (quartered) + 2 garlic cloves (grated) + thyme leaves (1 Tbsp.). Finish with chopped parsley.
Sweet and Sour Brussels: brussels sprouts + 4 garlic cloves (grated) + salt & pepper + coconut oil. Finish with fried shallots, sambal, fish sauce, cilantro, lime juice.
Savory Butternut and Sausage: 1 leek (thinly sliced) + veg oil + chopped sage (1 Tbsp.) + chile flake (½ tsp.) + salt & pepper. Finish with cooked breakfast sausage (½ lb.) and chopped chives.
Proportion Amounts
Aromatics
•Ginger (grated): 1 Tbsp.
•Garlic: 2-4 cloves grated or whole-roasted then smashed
•Shallots: 2-4 shallots quartered
•Onion: small, quartered
•Leek: white and light green parts only, thinly sliced
Herbs
•1-2 tsp. chopped
•1-2 bay leaves
Oils
(See recipes above for amounts)
Spices
•Warming spices: ¼ to ½ tsp.
•Chile flake: ½ to 1 tsp.
•Chili powder, paprika, and curry: 1-3 tsp.
Finishes (P.S. These go on after the veg is out of the oven.)
•Oil: drizzle (1-2 Tbsp.)
•Crunchy: ¼ - ½ cup
•Spicy: drizzle
•Sweets: 2-4 tsp
•Meats: ¼ lb. - ½ lb.
•Soy and fish sauce: 1-2 tsp.
•Fresh herbs: ¼ cup
•Sour: drizzle