Are you using the roasting pan just for roasting lamb legs and turkeys? Veggies on your kitchen table might feel unfair. Let’s not upset our folate source and see how we can use a roasting pan for vegetables.
I have successfully roasted vegetables a number of time in my roasting pan and trust me it is a piece of cake. But first you need to know some crucial points.
The roasting pan is thick yet flat-bottomed cookware. It is typically used with removable racks or comes with a ribbed bottom. The roasting pan is stereotypically used for roasting large meat pieces, turkeys, and lamb legs.
The removable racks allow the meat to cook evenly and trap the fats and juices dripping in the bottom. And makes the meat moist and juicy from the inside with a slightly crunchy brown layer on the outside.
But to bring out the best in your roasted vegetables here is a quick recipe I often make. This recipe will help you to understand, how I ensure flavor in my roasted veggies like the meat.
Let’s take a look at how to roast vegetables using a roasting pan?
Ingredients required for roasting vegetables:
- Veggies (tomatoes, carrots, bell peppers, broccoli, sweet potatoes, garlic, red onions, etc., based on choice.)
- Some Olive oil/cooking oil
- Salt & Pepper
- Lemon (optional)
- Seasonings (Italian, Mexican, depending on choice)
- Fresh rosemary (optional)
Steps for roasting veggies:
- Cut your favorite combination of vegetables in similar sized cubes to retain the cooking consistency.
- Be conscious of the vegetable quantity. (reason: veggies shrink on roasting)
- Pre-heat your oven at 375 – 425 degrees F.
- Take olive oil, salt, pepper, seasonings, lemon, and some fresh rosemary in a large bowl and mix it well.
- Now add the veggies to the bowl of marinade and toss well, so each of the veggie pieces gets coated.
- Add the vegetables to your ribbed roasting pan and spread it well, allowing the veggies to get enough surface to roast.
- Place the pan into the oven and roast the veggies for 30-35 mins or turn golden brown and tender.
- If you want veggies to be a softer and tender roast for some extra time, don’t forget to toss them midway at the halftime interval.
- Now the most crucial point is to get them out of the oven and enjoy the delicacy.
- Garnish them with some fresh herbs and seasoning to spice it up.
- These yum-roasted veggies can be stored in the refrigerator for up to 3-4 days.
- For serving the stored veggies, simply reheat them using a frying pan or skillet on a medium flame.
- Or place them in the oven until warm at 350-degree F.
Three points to consider while roasting vegetables in a roasting pan
- The temperature of the oven is key.
- Sizes of the veggies must be equal (not math equal but kind of same size)
- Giving enough space between the slices of veggies while laying them on the roasting pan
Some benefits of roasting vegetables:
- Retaining nutrient content of vegetable
Vegetables are a rich source of numerous essential vitamins such as vitamin B or Folate. Some of these vitamins are water-soluble and might seep out on steaming or boiling them.
- Enhance the flavor of vegetables
Every one of us has refrained from having vegetables, but just with a few easy steps, we can add flavors to our veggies and enjoy the healthy delight. Along with numerous seasonings like salt, pepper, herbs, spices, etc., roasting also helps bring out the natural flavors of vegetables.
- Satisfying texture with low-fat content
Oven-roasted vegetables have a great tender & crispy texture. The contrasting texture from in and out is mouthwatering. The satisfying crunch with lower fat content is a more enjoyable and perfect diet meal.