How you can Cut and Roast Vegetables

 

HOW TO ROAST PERFECT VEGGIES IN THE OVEN | paleo diet meal prep

Video taken from the channel: Steph Gaudreau


 

Roasted Vegetables | The Basics

Video taken from the channel: QVCtv


 

EASY OVEN ROASTED VEGETABLES RECIPE

Video taken from the channel: Student Mealz


 

How To Roast Vegetables • Tasty

Video taken from the channel: Tasty


 

Perfect Roasted Vegetables

Video taken from the channel: ChefSteps


 

Perfect Roast Vegetables | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

You’re Doing It All Wrong How to Roast Vegetables

Video taken from the channel: Chowhound


 

Roasted Vegetables | The Basics

Video taken from the channel: QVCtv


 

Perfect Roasted Vegetables

Video taken from the channel: ChefSteps


 

EASY OVEN ROASTED VEGETABLES RECIPE

Video taken from the channel: Student Mealz


 

How To Roast Vegetables • Tasty

Video taken from the channel: Tasty


 

Perfect Roast Vegetables | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

You’re Doing It All Wrong How to Roast Vegetables

Video taken from the channel: Chowhound


 

4 cooking tips to make Perfect Roasted Vegetables

Video taken from the channel: Ethan Chlebowski


A great short cut to roasting veggies is to tightly cover the pan with aluminum foil for the first ten minutes. This steams the veggies and helps them cook a lot faster. Once the ten minutes is up take the foil off and continue to roast for 10-15 more minutes.

To roast vegetables, start by cutting them into evenly-sized pieces. Then, toss the vegetables with oil and spread them out on a pan lined with aluminum foil. Once the vegetables are spread out in an even layer, roast them in the oven at 400 °F for 15-60 minutes, depending on the kind of vegetables you’re roasting.

This will ensure the vegetables cook more evenly, especially when they’re all together in the same tray. [2] Use a sharp cutting knife to cut the veggies into cubes or small pieces. Softer vegetables, like broccoli and cauliflower, can be in larger pieces than harder vegetables, such as potatoes. Add oil and seasoning to. This cauliflower dish will make you want to roast vegetables every day.

Be creative and use different flavor combinations. You will never have boring veggies again. To roast several different types of root vegetables at the same time, cut those with similar densities in uniform pieces so they cook evenly. Cut denser vegetables such as carrots and potatoes into smaller pieces so everything’s done at the same time.

Roast veggies in a single layer in a heavy, shallow-sided roasting pan, like a jelly roll pan. Don’t guess how long to roast vegetables in the oven. Use our guide.

Roast longer-cooking vegetables, uncovered, about 30 minutes, stirring once. Remove the pan from the oven and add the vegetables with shorter cooking times. Toss to. When I roast my vegetables, I do so with a small amount of olive oil, a sprinkle of sea salt, and a little bit of seasonings. I usually put some sort of Italian seasoning blend on carrots, potatoes, broccoli, cauliflower, and cabbage; paprika on sweet potatoes, and just a little garlic salt on the beets.

Cut the potatoes to the desired size. Toss in a generous coating of oil (to assist with the crisping and caramelization). Season. Roast in a single layer on a sheet pan until brown and crisp on the outside, and fork-tender in the middle. Recipe Notes.

3. Remove garlic and vegetables from grill when cooked. While vegetables are cooking, prepare the dressing. In a small bowl, whisk together the remaining 2 Tbsp. of olive oil, balsamic vinegar, all of the roasted garlic cloves (you can use your fingers to squeeze them out of the clove), and the chopped fresh herbs (optional) until combined.

Don’t be afraid to roast heartier vegetables like potatoes and butternut squash separately from more tender veggies like zucchini or broccoli. Don’t Forget the Oil No matter how you choose to season your vegetables—a fancy marinades or a just few.

List of related literature:

Trim and cut the vegetables into the desired size or shape (flowerets, spears, or sticks) and boil them in lightly salted water just until tender-crisp (usually no longer than two minutes).

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

The most effective way to roast vegetables is to cut them into bite-sized chunks (with the exception of asparagus and green beans, which you can leave in long spears after trimming) and spread them out in a single layer on a foilor parchment-lined baking sheet slicked with olive oil.

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

• Use the vegetables as you cut them, or keep them separate on plates.

“Healing with Whole Foods: Asian Traditions and Modern Nutrition” by Paul Pitchford
from Healing with Whole Foods: Asian Traditions and Modern Nutrition
by Paul Pitchford
North Atlantic Books, 2002

prepare the vegetables for roasting as appropriate by type or intended use, and arrange them cut sides down in a preheated baking or roasting pan.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Place the shredded vegetables into a colander or mesh strainer and squeeze or press down firmly to remove the excess water.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
by Meredith Laurence, Jessica Walker
Walah! LLC, 2017

For green vegetables, bring the water rapidly to the boil, add the vegetables immediately, cover with a lid and bring back to the boil as quickly as possible then remove the lid, remove any scum and boil as required until just cooked and still firm to the bite.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Arrange the plums in between the vegetables and on top and cover with a heavy, inverted plate; gently press down so that the vegetables will remain in place during cooking.

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

Spread out the cut vegetables, in a single layer, on one or two rimmed baking sheets lined with foil.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Put in the vegetables; let them cook a few seconds, turning them about with a wooden spoon, before adding salt, turning down the heat and covering the pan.

“South Wind Through the Kitchen: The Best of Elizabeth David” by Elizabeth David, Jill Norman
from South Wind Through the Kitchen: The Best of Elizabeth David
by Elizabeth David, Jill Norman
Grub Street Publishing, 2011

Using tongs, remove the vegetables from the steamer tray or remove the baskets by their handles.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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131 comments

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  • Thank you so much I tried this method today and I am loving my brocolli otherwise I didn’t use to enjoy eating it in the past while steamed or as of in stir-fry

  • Tried out this recipe…yum! This was probably one of the best roasts we have ever had! Crispy, tasty, and no mess. Thanks for sharing.

  • Or just cook your veggies with this lady’s vocal fry.

    And what’s with narrators sounding like they just gargled egg nog before recording?

  • Is literally nobody going to mention how he didn’t cut any stems or roots off, didn’t properly clean his veggies, and then left the paper from his garlic in his food? What on earth was that? It’d take literally two minutes to do it properly, and your guests would have a better dining experience.

  • I cook my food and eat it and don’t give a flying fuck about how it looks.. 18 hours later, it is in the toilet and has turned into shit.. PERIOD! ��������������������������������������

  • in the oil part, i am definitely gonna put lesser olive oil and i’m gonna put a little butter.
    i’m trying this for new year’s and i guess i’m only putting the carrots, although would broccoli, potato and sweet potato be good in this?

  • Roasted veggies are really good with vegeta which is a eastern european seasoning you can probably find in moat grocery stores its made with dried powdered veggies and its good on almost anythimg

  • geez i like watching these videos again and again but why does she push herself so much? i get it, you’re pretty. now please talk normally.

  • boiled boot. Im so sorry i am drunk with hungeryou are by far the best cook I’ve seen in all honesty. save my fathers creole sausage gravy. and my hippy mothers salad and forest tea.

  • Whoever told you that little tidbit at 1:53 is wrong. >.> Ya’ll don’t listen to that and don’t worry if you have been ROASTING your veggies at 400 F. It isn’t that cooking at 500 is wrong. It is saying anything below 500 degrees is baking. The optimal degrees to roast is 425. Never in my life outside an industrial kitchen have I seen someone crank their oven up to 500 degrees unless you are broiling something. You are broiling girl! Not roasting xD

  • Oh and I think your vid was good and accurate. I just don’t like blackened or burned food as it is one of the main causes of cancers.

  • I am not knocking this ladies attempts to get people to eat and enjoy more veggies by roasting them as roasted veggies are lovely. I applaud her for this and getting people to eat more veggies is a good thing. However I do have an issue in turning something that should be healthy into a high fat, high salt unhealthy dish! For those who dont know but why do you think processed foods ie the so called foods in packets that line the supermarket shelves are bad for you? The answer is because they are HIGH in salt, fats and sugars and if they are low in fat, the sugar content will be hiked up! The vitamin and mineral profile is either non existent or greatly reduced or a chemicalized version of vitamin added back in! Ugh! Add in lots of different allergens (all those bolded words in the ingredient list, throw in a bunch of chemicals, just in case these ‘foods’ wherent good enough for you and VOILA!……YOU GOT AN EPIDEMIC OF OBESITY, DIABETES, ALLEGIES and about 80 other non communicable diseases. You dont have to use oil on veggies when roasting at all. Just dont overfill your pan and you can sprinkle your veggies with either herbs and spices for extra flavour and goodness. What ever anount of salt you where thinking of using, use only half of this amount. I dont use any salt, I want to taste the veggies, not just salt! Just remember as Dr John McDougall says…..the fat you eat IS the fat you wear! And the wrong types of fat just clog up your arteries! Yep, those nasty saturated fats! Eat less fat, less salt n especially less sugar, apart from natural sugars in fruit. Whole fruit is good for you and the sugar is counteracted by the fiber within the fruit. If you are diabetic eat lower glycemic (lower sugar) WHOlE FRUITS. Eat more fresh veggies, steamed are better or Pepper, carrot, cucumber and celery raw, cut into sticks, are all good for dipping into a tasty ‘no oil’s homemade hummus or guacamole, extremely healthy and not hard to make. Different types of freshly prepared salad drizzled with really easy and very tasty homemade cashew sauce or homemade salsa. Obviously if you have a nut allergy go for the salsa version. So as this lady is trying to do in this video, eat your veggies, they contain lots of fibre, which is good for you. But experiment with other herbs and cut down in the fat n salt in this dish. As someone who enjoys roasted vegetables a lot, you don’t need to use oil or salt or just a little goes a long way. But all food tastes nice if cooked with fat and salt, without a doubt, but it does detract from the real flavours that our palates are not used too because of diets high in too much salt in the diet via other foods people consume. Just want to make people think a little more about what they are eating. Your body needs nutrients ie vitamins n minerals, which it gets from the foods you eat. If your food is deficient in nutrients your body will be also. If you are consuming chemicals and the wrong fats that your body cant deal with, it stores it in fat cells. Too many fat cells lead to hou becoming overweight! Makes sense folks. Take control of your health, educate yourself (homeostatis), and eat the right things. It will save you and your family a lot of health issues down the road. Love n peace yo all.

  • Thanks for this video. Just what I needed for ideas to season the roasted carrots I have to make:)

    By the way, is the 220 in Celsius or Fahrenheit?
    220 C might make sense with the amount of time he says, but I think that Fahrenheit is used more in Britain? So I’m not sure. I don’t cook often.
    For anyone with the same question I had, it was 220°C. My carrots were done in about 25min:)

    And the carrots turned out wonderful with the addition of a little apple cider vinegar:) Thanks for the idea!

  • one thing I do different than her is to toss the vegatables in a bowl with the olive oil and salt (plus a little thyme) then I put them on the pan. They will be more evenly coated that way.

  • I know this tastes well, but it defeats the whole purpose of eating vegetables if you’re gonna load it with thousands of calories worth of olive oil.

  • Thyme? How much ‘thyme’, one day… one year?? ;p (sorry, im a fool for corny puns. Better to be corny instead of nutty! bahahahahah. (walks away with head down, ever so solemnly).

  • Good lord. Cooking is about well being, joy, sharing, nurturing….things MADE WITH LOVE AND NURTURING OTHERS.. The whole process is a harmonic interaction with others. This combat cooking video is like THE VERY OPPOSITE of all that. LIGHTen up LMAO!

  • This is so good. I have been hunting for salad dressings for roasted veggies but found none of my liking(as I don’t want to use any store bought sauces and want it vegan)….With your recipe I don’t need one thanks can’t wait to try

  • Good lord. Cooking is about well being, joy, sharing, nurturing….things MADE WITH LOVE AND NURTURING OTHERS.. The whole process is a harmonic interaction with others. This combat cooking video is like THE VERY OPPOSITE of all that. LIGHTen up LMAO!

  • This guy smashed and squeezed a whole orange with his bare hands. I am not surprised tho, not after seeing what he did to the garlic…

  • 500!!!??? and with olive oil? HOLY SMOKES lol I roast potatoes at 425 with regular olive oil NOT EXTRA VIRGIN OLIVE OIL which has a smoke point of 410

  • I have a question, I have a gas oven, should I use the fire from down or use the electrical rod from above, I usually cook from down and then roast using the above rod. Thank you

  • OMG… How much I miss this program. A cable TV here In Brazil used to show every sartuday morning some year ago. I learned the best way to prepare vegetables

  • Hey guys, I’ve been making cooking videos for 2 years now and I’m working very hard. If you can please take 5 minutes to watch my one of my videos it would be appreciated very much.

    Thanks, Muhanad Khleifat

  • Thanks for that, I was just wondering what to do with excess veggies in bottom of my fridge and came across your recipe. Delicious. I need look no further. And cute too.

  • Those look amazing! Do you have other groupings of vegetables you would recommend? I love broccoli and would love to get that in while I try to lose weight.

  • update i tryed it with patatoes carrots broccli and it was delicious and im young so my family was suprized on how good it tasted thank you so much!!!!!!!!!!:)

  • Be careful what olive oil you buy, most of it should get frequent flyer miles. Read the back and you will find it comes from or through many different countries. You might be getting some mixed breed combination of garbage! I buy only pure Italian olive oil, it cost more but you can really tell the difference, if you take a tablespoon and swallow it you should get a nice green taste with a slight after burn in the back of your throat.
    Just be picky about what you buy. Don’t be fooled by a high priced oil, read the back!!

  • The juices might go here and there that’s not the end of the world who is this man I want a food investigation now, this man should not be on youtube.

  • Vinegar on veg tastes fantastic, but unless you heap the oil on like Jamie, everything sticks to the pan and makes one hell of a mess.

  • Hi I’m only 13 and don’t know how to cook, my mom isn’t home and my dad is at work, I’m the one who’s supposed to cook for them today and I have a question, aren’t the vegetables supposed to be boiled before putting them in the oven? Cuz I don’t think they’ll cook properly if they are not boiled, can someone help me? ��

  • I must be honest, I tried this a month or so ago with the vegetables I grew in my garden, & it was DELICIOUS! Absolutely simple yet SO satisfying! Thanks Jamie!

  • That looks more like a heart attack from the all the olive oil he splashes around.

    Has anyone seen the video titled Christmas Turkey that Kerry McCarpet on youtube did on Jamie the other day? Its fabbb!

  • Tried out this recipe…yum! This was probably one of the best roasts we have ever had! Crispy, tasty, and no mess. Thanks for sharing.

  • Grill! Red pepper, green pepper, eggplant, summer squash-olive oil s+p, shake in a ziplock, baste on the grill with Kraft Lite Italian dressing. Best roast vegetable sandwich of my life

  • Just tried this and it’s a life saver. I’ve never had vegetables this good! Going to eat them everyday. I was definitely doing it wrong lol.

  • She says “Olive oil is essential to the even distribution of heat…” Um… then why did you not put the olive oil on the veg evenly. Lol. So for such a basic recipe, the additional info in the video is worthless. Besides the word cruciferous, that was neat.

  • boiled boot. Im so sorry i am drunk with hungeryou are by far the best cook I’ve seen in all honesty. save my fathers creole sausage gravy. and my hippy mothers salad and forest tea.

  • Hi I’m only 13 and don’t know how to cook, my mom isn’t home and my dad is at work, I’m the one who’s supposed to cook for them today and I have a question, aren’t the vegetables supposed to be boiled before putting them in the oven? Cuz I don’t think they’ll cook properly if they are not boiled, can someone help me? ��

  • Roasted veggies are really good with vegeta which is a eastern european seasoning you can probably find in moat grocery stores its made with dried powdered veggies and its good on almost anythimg

  • Thanks for your video. Ive made delicious honey roasted swede https://youtu.be/ahFXB-kuZPo Let me know what you think. Subscribe and get inspired ��

  • Parsnips drenched in mustard and olive oil then roasted in the oven.
    So, so good and I don’t like parsnips or mustard normally.
    They shrink so chop them into a decent size.

  • Thanks for your video. Ive made delicious honey roasted swede https://youtu.be/ahFXB-kuZPo Let me know what you think. Subscribe and get inspired ��

  • That looks more like a heart attack from the all the olive oil he splashes around.

    Has anyone seen the video titled Christmas Turkey that Kerry McCarpet on youtube did on Jamie the other day? Its fabbb!

  • in the oil part, i am definitely gonna put lesser olive oil and i’m gonna put a little butter.
    i’m trying this for new year’s and i guess i’m only putting the carrots, although would broccoli, potato and sweet potato be good in this?

  • Grill! Red pepper, green pepper, eggplant, summer squash-olive oil s+p, shake in a ziplock, baste on the grill with Kraft Lite Italian dressing. Best roast vegetable sandwich of my life

  • Me to vegetables: Yo, you aren’t tasty, alright?
    You salty and nobody wants to eat you!
    Lettuce*? More like *Lett-uce not…… eat these sad excuses for food!

    P.S. don’t come at me you guys. I love my veggies.

  • Hey guys, I’ve been making cooking videos for 2 years now and I’m working very hard. If you can please take 5 minutes to watch my one of my videos it would be appreciated very much.

    Thanks, Muhanad Khleifat

  • Most excellent. I’m so glad you explained this. I have been doing it wrong for years. Thank you for showing me how to do it!! Sorry, I can only click the ‘like’ button once.

  • Vinegar on veg tastes fantastic, but unless you heap the oil on like Jamie, everything sticks to the pan and makes one hell of a mess.

  • Try Lebanese style. Mix the vegetables with the olive oil and squeeze lemon a pinch of salt and bashed garlic and a drizzle of tahini to break the harshness of the garlic.

  • Thanks. If I don’t use butter paper or aluminum foil and just grease the tray and put the veggies for 200 degree in preheated oven and bake them for 30 mins is that ok??

  • #1 scream at them how much of a loser and failure they are. Oh also say their skills on fOrTnITe are trash. And boom there ya got it.

  • Thanks. If I don’t use butter paper or aluminum foil and just grease the tray and put the veggies for 200 degree in preheated oven and bake them for 30 mins is that ok??

  • Sir…happy to see you people here..
    I am from india..surely i will try your recipe…
    May i know your country??
    American or British

  • I agree totally!!! I keep two shallow roasting trays for this job. I love adding crushed fennel seeds, or caraway and a sprinkle of garlic powder to them! I love to roast big chunks of red onion, and bulbs of garlic to the pan for using in other dishes!! I could eat a plate of roasted veggies on their own����
    My Neff oven has a roasting fan setting and we use centigrade in UK…I do mine at 220C perfectly. I do parboil potatoes first and agitate with a fork..they roast a dream.
    You sure got a roasting too����

  • VERY NICE AS ALWAYS!!   Do you ever make baked potatoes in a pressure cooker?? If so how do you do it?? Please be specific…. thanks

  • Thanks for that, I was just wondering what to do with excess veggies in bottom of my fridge and came across your recipe. Delicious. I need look no further. And cute too.

  • Whoever told you that little tidbit at 1:53 is wrong. >.> Ya’ll don’t listen to that and don’t worry if you have been ROASTING your veggies at 400 F. It isn’t that cooking at 500 is wrong. It is saying anything below 500 degrees is baking. The optimal degrees to roast is 425. Never in my life outside an industrial kitchen have I seen someone crank their oven up to 500 degrees unless you are broiling something. You are broiling girl! Not roasting xD

  • Sir…happy to see you people here..
    I am from india..surely i will try your recipe…
    May i know your country??
    American or British

  • Whip some balsamic vinaigrette or something with a grape must in it into the duck fat before you drizzle it and it will be amazing. Great video ��

  • I have a question, I have a gas oven, should I use the fire from down or use the electrical rod from above, I usually cook from down and then roast using the above rod. Thank you

  • If those dildoits that keep talking about too much olive oil dont go an get thier own press and stop eating motor oil. Then lets go to k mart.

  • I know this tastes well, but it defeats the whole purpose of eating vegetables if you’re gonna load it with thousands of calories worth of olive oil.

  • Most excellent. I’m so glad you explained this. I have been doing it wrong for years. Thank you for showing me how to do it!! Sorry, I can only click the ‘like’ button once.

  • Me to vegetables: Yo, you aren’t tasty, alright?
    You salty and nobody wants to eat you!
    Lettuce*? More like *Lett-uce not…… eat these sad excuses for food!

    P.S. don’t come at me you guys. I love my veggies.

  • VERY NICE AS ALWAYS!!   Do you ever make baked potatoes in a pressure cooker?? If so how do you do it?? Please be specific…. thanks

  • Thanks Meredith, I will be trying this right away. I just found your YouTube page, and I have been enjoying it immensely. I also watch you  the Q.

  • Be careful what olive oil you buy, most of it should get frequent flyer miles. Read the back and you will find it comes from or through many different countries. You might be getting some mixed breed combination of garbage! I buy only pure Italian olive oil, it cost more but you can really tell the difference, if you take a tablespoon and swallow it you should get a nice green taste with a slight after burn in the back of your throat.
    Just be picky about what you buy. Don’t be fooled by a high priced oil, read the back!!

  • why would anyone listen to her, the only thing with oil it looks like she eats is potato chips,.. or is she one of those vegans who eats candy all day to save the world

  • This guy smashed and squeezed a whole orange with his bare hands. I am not surprised tho, not after seeing what he did to the garlic…

  • Just tried this and it’s a life saver. I’ve never had vegetables this good! Going to eat them everyday. I was definitely doing it wrong lol.

  • oh my, made my vegetables in my traeger smoker per your instructions, DELICIOUS DELICIOUS. Nice & crispy, made enough for 2 days, just rewarmed in air fryer. Perfect

  • Parsnips drenched in mustard and olive oil then roasted in the oven.
    So, so good and I don’t like parsnips or mustard normally.
    They shrink so chop them into a decent size.

  • This is so good. I have been hunting for salad dressings for roasted veggies but found none of my liking(as I don’t want to use any store bought sauces and want it vegan)….With your recipe I don’t need one thanks can’t wait to try

  • Try Lebanese style. Mix the vegetables with the olive oil and squeeze lemon a pinch of salt and bashed garlic and a drizzle of tahini to break the harshness of the garlic.

  • Hi thanks.. I have a convection oven. It’s highest temp is 230 degree. So if I have to roast veggies how much time I shall set for 230 degrees on convection mode?
    I also have option of convection combination cooking.. where temperature is 180, 360 and 540.. so can I roast veggies using this mode too? If yes for how much time and what temperature and can I use metal tray in convection combo mode too?

  • Do you have to boil and cook the beets before roasting? As well as the carrots? Or do you just peel the vegetables and then roast them as he demonstrated?

  • I’m finding ways not only to lose weight but also eat as much real food as I can. My goal is to only food shop from the produce section of the store and meat section. Too much processed food is not good and it’s making us all obese here the U.S. the land of excess and eating with our eyes!

  • The juices might go here and there that’s not the end of the world who is this man I want a food investigation now, this man should not be on youtube.

  • Totally agree about the metal tin. I throw them all into a huge plastic bowl as I chop them, season, then blast in the microwave for 4-5 mins. Give them a shake, blast again for 4 mins, then add a tablespoon of oil (or spray with FryLight). Put a lid on the bowl and give them a good shake. This ensures the small amount of oil coats everything. Then I bake at 200C for about 20 mins. Beautifully caramelised. As an added bonus, adding hot water to the tin afterwards makes the most amazing vegetable stock that you can freeze for your next gravy/soup/casserole.

  • Meredith, is always, the best!!! Question, best baking tray for oven roasting at higher temperatures?  Mine always, always warps…they get the job done, but, annoying.  Thanks, MER!  Please keep up the great work.  PS:  Buy her pressure cooker book…it’s the best!  It already has food stains from my kitchen which any cookbook author will tell you, is the very  highest form of praise.

  • I agree totally!!! I keep two shallow roasting trays for this job. I love adding crushed fennel seeds, or caraway and a sprinkle of garlic powder to them! I love to roast big chunks of red onion, and bulbs of garlic to the pan for using in other dishes!! I could eat a plate of roasted veggies on their own����
    My Neff oven has a roasting fan setting and we use centigrade in UK…I do mine at 220C perfectly. I do parboil potatoes first and agitate with a fork..they roast a dream.
    You sure got a roasting too����

  • Thanks for this video. Just what I needed for ideas to season the roasted carrots I have to make:)

    By the way, is the 220 in Celsius or Fahrenheit?
    220 C might make sense with the amount of time he says, but I think that Fahrenheit is used more in Britain? So I’m not sure. I don’t cook often.
    For anyone with the same question I had, it was 220°C. My carrots were done in about 25min:)

    And the carrots turned out wonderful with the addition of a little apple cider vinegar:) Thanks for the idea!

  • My best tip for roasting vegetables is: don’t roast aubergines (“eggplants”), throw them in the bin. The disgusting flavourless mushy mess is pig food and not fit for human consumption.

  • Totally agree about the metal tin. I throw them all into a huge plastic bowl as I chop them, season, then blast in the microwave for 4-5 mins. Give them a shake, blast again for 4 mins, then add a tablespoon of oil (or spray with FryLight). Put a lid on the bowl and give them a good shake. This ensures the small amount of oil coats everything. Then I bake at 200C for about 20 mins. Beautifully caramelised. As an added bonus, adding hot water to the tin afterwards makes the most amazing vegetable stock that you can freeze for your next gravy/soup/casserole.

  • Watched your video and generously seasoned my basic veggie medley likewise with the key ingredients of freshly ground black pepper, Himalayan pink salt, and smoked paprika! Then and only then I liberally doused on some mustard oil (has a wonderful flavor that paired most excellently with the other seasonings; it is definitely worth trying if you love gustatory excitement) and I didn’t even need to add the acidic juice at the finish! Mustard oil has a super high smoke point and the veggies got nicely carmelized in 40 minutes and nothing on the roasting pan stuck. I only used green beans, carrots, celery and a variety of light green squash. I cut the squash, green beans and celery in larger segments than the carrots (organic & unpeeled) so all would cook tender. The result: indeed repeatable!

  • Here’s my way to roast veggies.

    Yo, you dumb broccoli, your ugly hair is green like 99% of your damn nose!
    Tomato is so watery, that’s because of it’s brain.
    Potato, I know why you’re hiding in the ground, that’s because you’re so ugly and you’re scared that everyone will roast you! Oh wait, I JUST DID.

  • IT WORKS! Well i saw this video yesterday and today i decided to try all these tips. Guess what. I made amazing vegetables for the first time! So delicious. I am very thankful for the tips, now i understand why it doesn`t work the previous times i tried doing it. My pumpkin and brokoli cubes turned out so delicious, that i couldn`t resist and ate the whole tray.

  • I cook my food and eat it and don’t give a flying fuck about how it looks.. 18 hours later, it is in the toilet and has turned into shit.. PERIOD! ��������������������������������������

  • Is literally nobody going to mention how he didn’t cut any stems or roots off, didn’t properly clean his veggies, and then left the paper from his garlic in his food? What on earth was that? It’d take literally two minutes to do it properly, and your guests would have a better dining experience.

  • If those dildoits that keep talking about too much olive oil dont go an get thier own press and stop eating motor oil. Then lets go to k mart.

  • Thyme? How much ‘thyme’, one day… one year?? ;p (sorry, im a fool for corny puns. Better to be corny instead of nutty! bahahahahah. (walks away with head down, ever so solemnly).

  • Love, LOVE, L.O.V.E. to see a cook who teaches to NOT PEEL!!!!! (good call on the parsnip… it was a little dirty to wash).

    Nutrients and flavor are in the skins!!!!

  • This sounds like I’m being hit on by a girl with a severe cold, who’s unsuccessfully trying to use vegetables as a metaphor for sex.

  • Here’s my way to roast veggies.

    Yo, you dumb broccoli, your ugly hair is green like 99% of your damn nose!
    Tomato is so watery, that’s because of it’s brain.
    Potato, I know why you’re hiding in the ground, that’s because you’re so ugly and you’re scared that everyone will roast you! Oh wait, I JUST DID.

  • 500!!!??? and with olive oil? HOLY SMOKES lol I roast potatoes at 425 with regular olive oil NOT EXTRA VIRGIN OLIVE OIL which has a smoke point of 410

  • OMG… How much I miss this program. A cable TV here In Brazil used to show every sartuday morning some year ago. I learned the best way to prepare vegetables

  • Oh and I think your vid was good and accurate. I just don’t like blackened or burned food as it is one of the main causes of cancers.

  • I have a question, I have a gas oven, should I use the fire from down or use the electrical rod from above, I usually cook from down and then roast using the above rod. Thank you

  • Hey great tips there! I guess I knew it without really knowing it. I mean I am pretty much doing it, but without paying attention to it, at least now I can make sure I roast my veggies properly next time!
    Thanks for this video ����

  • just an fyi, olive oils smoking point is at about 350, maybe a bit more. So although the flavor of the oil may be to your liking, it will degrade, develop free radicals that are inflammatory in the gut.

  • This sounds like I’m being hit on by a girl with a severe cold, who’s unsuccessfully trying to use vegetables as a metaphor for sex.

  • I must be honest, I tried this a month or so ago with the vegetables I grew in my garden, & it was DELICIOUS! Absolutely simple yet SO satisfying! Thanks Jamie!

  • update i tryed it with patatoes carrots broccli and it was delicious and im young so my family was suprized on how good it tasted thank you so much!!!!!!!!!!:)

  • Or just cook your veggies with this lady’s vocal fry.

    And what’s with narrators sounding like they just gargled egg nog before recording?

  • Do you have to boil and cook the beets before roasting? As well as the carrots? Or do you just peel the vegetables and then roast them as he demonstrated?

  • This video is the best. Growing up my family never roasted veggies so I never learned how to cook them. My first few attempts created a nasty mushy mess. Then I watched this and now my roasted veggies are fantastic. Thank you so much!

  • Love, LOVE, L.O.V.E. to see a cook who teaches to NOT PEEL!!!!! (good call on the parsnip… it was a little dirty to wash).

    Nutrients and flavor are in the skins!!!!

  • The charred edges to your veg that you get when roasting is acrylamides. “Acrylamides” are what causes cancer.
    Enjoy………….mmmmmmmmmmmm

    For non suicidals..STEAM your veg or boil.

  • IT WORKS! Well i saw this video yesterday and today i decided to try all these tips. Guess what. I made amazing vegetables for the first time! So delicious. I am very thankful for the tips, now i understand why it doesn`t work the previous times i tried doing it. My pumpkin and brokoli cubes turned out so delicious, that i couldn`t resist and ate the whole tray.

  • one thing I do different than her is to toss the vegatables in a bowl with the olive oil and salt (plus a little thyme) then I put them on the pan. They will be more evenly coated that way.

  • Meredith, is always, the best!!! Question, best baking tray for oven roasting at higher temperatures?  Mine always, always warps…they get the job done, but, annoying.  Thanks, MER!  Please keep up the great work.  PS:  Buy her pressure cooker book…it’s the best!  It already has food stains from my kitchen which any cookbook author will tell you, is the very  highest form of praise.

  • My best tip for roasting vegetables is: don’t roast aubergines (“eggplants”), throw them in the bin. The disgusting flavourless mushy mess is pig food and not fit for human consumption.

  • I think it would be good if you added garlic. I just toss the garlic cloves with the skin on along with the vegetables. Once they are baked, i just press out the garlic from its skin and mix it with the veggies!! Yummy! Thank you for the simple videos!

  • I have a question, I have a gas oven, should I use the fire from down or use the electrical rod from above, I usually cook from down and then roast using the above rod. Thank you

  • #1 scream at them how much of a loser and failure they are. Oh also say their skills on fOrTnITe are trash. And boom there ya got it.

  • geez i like watching these videos again and again but why does she push herself so much? i get it, you’re pretty. now please talk normally.

  • why would anyone listen to her, the only thing with oil it looks like she eats is potato chips,.. or is she one of those vegans who eats candy all day to save the world

  • oh my, made my vegetables in my traeger smoker per your instructions, DELICIOUS DELICIOUS. Nice & crispy, made enough for 2 days, just rewarmed in air fryer. Perfect

  • Thank you so much I tried this method today and I am loving my brocolli otherwise I didn’t use to enjoy eating it in the past while steamed or as of in stir-fry

  • The charred edges to your veg that you get when roasting is acrylamides. “Acrylamides” are what causes cancer.
    Enjoy………….mmmmmmmmmmmm

    For non suicidals..STEAM your veg or boil.

  • just an fyi, olive oils smoking point is at about 350, maybe a bit more. So although the flavor of the oil may be to your liking, it will degrade, develop free radicals that are inflammatory in the gut.

  • This video is the best. Growing up my family never roasted veggies so I never learned how to cook them. My first few attempts created a nasty mushy mess. Then I watched this and now my roasted veggies are fantastic. Thank you so much!

  • She says “Olive oil is essential to the even distribution of heat…” Um… then why did you not put the olive oil on the veg evenly. Lol. So for such a basic recipe, the additional info in the video is worthless. Besides the word cruciferous, that was neat.

  • Thanks Meredith, I will be trying this right away. I just found your YouTube page, and I have been enjoying it immensely. I also watch you  the Q.

  • I think it would be good if you added garlic. I just toss the garlic cloves with the skin on along with the vegetables. Once they are baked, i just press out the garlic from its skin and mix it with the veggies!! Yummy! Thank you for the simple videos!

  • I am not knocking this ladies attempts to get people to eat and enjoy more veggies by roasting them as roasted veggies are lovely. I applaud her for this and getting people to eat more veggies is a good thing. However I do have an issue in turning something that should be healthy into a high fat, high salt unhealthy dish! For those who dont know but why do you think processed foods ie the so called foods in packets that line the supermarket shelves are bad for you? The answer is because they are HIGH in salt, fats and sugars and if they are low in fat, the sugar content will be hiked up! The vitamin and mineral profile is either non existent or greatly reduced or a chemicalized version of vitamin added back in! Ugh! Add in lots of different allergens (all those bolded words in the ingredient list, throw in a bunch of chemicals, just in case these ‘foods’ wherent good enough for you and VOILA!……YOU GOT AN EPIDEMIC OF OBESITY, DIABETES, ALLEGIES and about 80 other non communicable diseases. You dont have to use oil on veggies when roasting at all. Just dont overfill your pan and you can sprinkle your veggies with either herbs and spices for extra flavour and goodness. What ever anount of salt you where thinking of using, use only half of this amount. I dont use any salt, I want to taste the veggies, not just salt! Just remember as Dr John McDougall says…..the fat you eat IS the fat you wear! And the wrong types of fat just clog up your arteries! Yep, those nasty saturated fats! Eat less fat, less salt n especially less sugar, apart from natural sugars in fruit. Whole fruit is good for you and the sugar is counteracted by the fiber within the fruit. If you are diabetic eat lower glycemic (lower sugar) WHOlE FRUITS. Eat more fresh veggies, steamed are better or Pepper, carrot, cucumber and celery raw, cut into sticks, are all good for dipping into a tasty ‘no oil’s homemade hummus or guacamole, extremely healthy and not hard to make. Different types of freshly prepared salad drizzled with really easy and very tasty homemade cashew sauce or homemade salsa. Obviously if you have a nut allergy go for the salsa version. So as this lady is trying to do in this video, eat your veggies, they contain lots of fibre, which is good for you. But experiment with other herbs and cut down in the fat n salt in this dish. As someone who enjoys roasted vegetables a lot, you don’t need to use oil or salt or just a little goes a long way. But all food tastes nice if cooked with fat and salt, without a doubt, but it does detract from the real flavours that our palates are not used too because of diets high in too much salt in the diet via other foods people consume. Just want to make people think a little more about what they are eating. Your body needs nutrients ie vitamins n minerals, which it gets from the foods you eat. If your food is deficient in nutrients your body will be also. If you are consuming chemicals and the wrong fats that your body cant deal with, it stores it in fat cells. Too many fat cells lead to hou becoming overweight! Makes sense folks. Take control of your health, educate yourself (homeostatis), and eat the right things. It will save you and your family a lot of health issues down the road. Love n peace yo all.

  • I steam my vegetables ¾ way through then use some good fat to roast them until browned. Saves energy too and warm months it doesn’t overheat my kitchen as much

  • hey,if anyone else wants to uncover paleo diet benefits try Elumpa Paleo Eating Alchemist (Have a quick look on google cant remember the place now )? Ive heard some extraordinary things about it and my neighbor got amazing results with it.