Roasting Vegetables

A close-up of a colorful roasted vegetable salad featuring orange and purple carrots, chopped parsnips, and walnuts, garnished with fresh parsley.

Roasting Vegetables

Foundation Method

My favorite way to eat vegetables. Even in a salad. Roasting makes vegetables tender and sweet. Sometimes crispy delish.

Foundation Method

Savory Caramelized Vegetables

Ingredients

  • Veggie of the Day
  • cooking oil
  • sea salt
  • fresh squeezed citrus or vinegar
  • finished with flaky sea salt

Instructions

  1. Preheat the oven to 425°F.
  2. Prepare and uniformly size the vegetable pieces.
  3. Drizzle with olive oil and season generously with salt and pepper.
  4. Arrange on a sheet pan or shallow roasting pan. Allow space between pieces.
  5. Roast until edges begin to brown. Rotate tray halfway through cooking. Check every 5–10 minutes. Longer for larger pieces.
  6. Flip gently if necessary, (cabbage round). Continue roasting until tender and caramelized. Check every 5–10 minutes.
  7. Finish with a squeeze of citrus and a pinch of flaky sea salt.

Foundation Method

Roasting Rounds

A simple roasted cabbage foundation recipe that becomes the starting point for whatever you can dream up.

See: Georgies Lamb Burgers on Sweet Roasted Cabbage

Recipe
See Recipe Chain
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