There is a satisfying way to cook just about any vegetable you can imagine. When it comes to preparing vegetables in the oven, roasting and broiling are two popular options to tenderize and bring out the natural flavors of your favorites. For hearty root vegetables, cruciferous choices, or tuberous treats, you’ll want to use a longer process with high heat that fully cooks your vegetables through and leaves nice browning on the outsides by roasting them.
If you’re using vegetables that can crisp up quickly and don’t require as long of a cook time, broiling is an excellent way to go for direct, top-down heat at a higher temperature. With cooking processes in mind, the only thing left is to contemplate your seasoning and food pairings.
The best vegetables to roast in the oven are ones with a higher density that soften in texture and deepen in flavor during the cooking process. Consider the fluffy feeling and sweet taste of a freshly roasted purple sweet potato, which actually requires a longer roasting time than regular orange ones because of their higher density. The longer the time spent in the oven, the more delicate and delicious. On the flipside, broiling a batch of quick-cooking vegetables like cherry tomatoes or green beans will require little time under the broiler to create an unforgettable charring on the outside and a crisp, enjoyable bite.
Preparing your veggies for the oven
Whichever method you choose, it’s always best to start by washing and chopping your vegetables to make sure they are prepped and ready for the high heat. Using olive oil or another neutral option such as avocado or even vegetable oil will help keep your vegetables tender and avoid sticking to the pan, as will spacing everything out in a single layer. Additionally, oil acts as a great binder to help adhere any spices and seasonings to your vegetables. For example, when preparing an herb roasted root vegetables recipe, it’s a good idea to start by tossing your chopped up beets, potatoes, and carrots with olive oil and savory herbs prior to popping them in the oven.
For broiling, time is definitely of the essence. Because this method uses such direct and high heat, it’s important to keep a close eye on your oven to avoid overcooking or burning your vegetables. Most vegetables that are ideal for broiling can be cooked in a matter of five-minute increments or less with periodic flipping and checking. As such, you should always exercise caution when removing your pan from the oven when the broiler is still on. Any way you choose to cook your veggies, remember that you can get creative with seasonings and have all the fun and deliciousness you want!
