Must-Have Autumn & Winter Recipe: Roasted Vegetables
A hearty side for any meal, add a touch of colour and healthy nutrition with roasted vegetables!
Ingredients
Vegetables
- Brussel Sprouts
- Broccoli
- Kale
- Carrots
- Potatoes
Seasoning
- Olive oil
- Salt and pepper
- Rosemary (optional)
- Thyme (optional)
- Squeeze of lemon
- Parmesan cheese
Method
Step 1: Pre-heat your oven to 190˚C - 230˚C, depending on the sturdiness of your veggies. (Kale wants 190˚C; potatoes and carrots do well with the dial turned up.)
Step 2: Cut your vegetables into bite-sized (or so) pieces, and toss with enough oil just to coat. (Coconut oil is great at especially high heats.)
Step 3: Line a baking sheet with aluminum foil or parchment paper, and spread your veggies out in a single later. (Too crowded and they steam rather than brown.)
Step 4: Sprinkle with salt and a chopped-up herb or two if you like. Woody herbs like rosemary and thyme are better for roasting than delicate leaves like basil – save tender herbs for after the roasting is done.
Step 5: Cooking time, like temperature, will vary based on your vegetable. Kale takes 15-20 minutes, Brussels sprouts and broccoli take 30-45. Toss or stir half-way through to get colour on all sides, and keep an eye on your oven near the end to make sure nothing burns. (A bit of dark colour will still taste good.)
Step 6: Serve with a sprinkle of herbs, a squeeze of lemon, or a few shavings of parmesan cheese.
Recipe by Electorlux
FAQs
In the cooler months, there’s a huge range of fruits and vegetables available. Think crisp apples and pears, juicy mandarins and oranges for fruits. For veggies, we're talking hearty root vegetables like carrots, potatoes, and sweet potatoes, along with leafy greens like spinach and kale, and brassicas like broccoli and cauliflower. Perfect for some warming winter meals!
Eating seasonal produce means you're enjoying fruits and vegetables at their peak freshness, often with higher nutritional value. It supports local farmers and reduces the environmental impact associated with long-distance transportation and artificial growing methods, making it more affordable too. Plus, eating seasonal food encourages a varied diet as you naturally eat different produce throughout the year.
Both an oven and an air fryer can roast vegetables beautifully, but they have different strengths.
- An air fryer excels at producing crispy edges and a tender inside quickly due to the concentrated, circulating hot air. It's energy-efficient for smaller portions.
- An oven is better for roasting larger quantities, providing more even cooking across a large surface. It's also great for developing deeper caramelisation over a longer time.
Consider the quantity and how crispy you like your veggies to decide which appliance is best for you.
Both roasting and steaming are healthy cooking methods with distinct advantages. Roasting brings out sweetness and flavour through caramelisation and can enhance some nutrient availability, though it might slightly reduce water-soluble vitamins. Steaming excels at retaining water-soluble vitamins, colour, and crispness. The "better" method depends on your taste and the vegetable, making a mix of both a beneficial approach to enjoy a variety of nutrients and textures.
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