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Hi I’m Chris with the Nestlé Kitchens. Oven roasting vegetables takes very little
effort and very little time on your part, but there are a few tips that you do need
to keep in mind for successful roasting.
Not all vegetables roast for the same amount of time. Heartier vegetables like carrots,
parsnips, sweet potatoes, onions and cauliflower, for example, all roast for about the same
amount of time.
Vegetables like zucchini, eggplant, bell peppers, even asparagus, take a little bit less time.
Cut the vegetables into bite sized pieces and then drizzle them with a little bit of
olive oil, tossing gently to coat.
So that the vegetables roast and not steam, don’t place them too closely together on
the baking sheet.
Season with salt and pepper or even bouillon.
Roast the heartier vegetables uncovered in a very hot oven. I like about 450 degrees.
After about 20 minutes, remove from the oven and just give them a little bit of a stir.
Now if you want to add the vegetables that don’t cook as long, now is a good time to
do it.
Just toss them together with the other vegetables and continue to roast for an additional 5
to 15 minutes, until they’re fork tender.
So the next time you’re looking for a new way to serve your vegetables, I hope you try
out these tips.
For additional recipe ideas, visit Meals.com.