How to Roast Vegetables | EASY VEGAN ROASTED ROOT VEGGIES RECIPE, by Yeung Man Cooking on YouTube. 4 min 56 s.
- Video length
- 4 min 56 s
- Time to do it
- 1 hour
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat your oven to 375F, or about 190C, so it is hot when the vegetables are ready to go in.
Wash and peel the carrots, parsnips and potatoes. Cut them into rough chunks of about 1 inch so they cook at the same speed.
Cut the red onion into wedges. Put the onion and all the other vegetables except the beets into a large mixing bowl.
Drizzle olive oil over the vegetables, then season with salt, pepper and dried oregano. Toss with your hands or a spoon until every piece is lightly coated.
Tip the vegetables onto a baking sheet and spread them into a single layer, leaving a little space between the pieces.
Chop the beets and toss them in the same oil, salt, pepper and oregano mix in their own bowl, so their colour does not turn the rest red.
Add the beets to the baking sheet and spread everything out evenly again.
Bake for 40 to 50 minutes, turning the vegetables with a spatula halfway through, until the edges are browned and a knife slides easily through the thickest piece.
Tips and common mistakes
Cut every piece to a similar size, otherwise the small ones burn before the big ones are soft.
Do not crowd the tray. Use two baking sheets if needed, or the vegetables steam instead of roasting.
Go easy on the oil. A light drizzle is enough and too much makes the vegetables soggy.
Use oven gloves and keep the tray pushed back on the counter when you turn the vegetables, as hot oil can spit.
Questions
Can I use different vegetables?
Yes. Sweet potato, squash, swede and Brussels sprouts all roast well. Add softer vegetables like peppers or courgette in the last 20 minutes so they do not overcook.
Do I have to peel the vegetables?
Not always. Scrubbing carrots and potatoes clean is enough if the skin is thin, but peel anything thick, damaged or dirty.
How do I store the leftovers?
Keep them in an airtight container in the fridge for up to 3 or 4 days. Reheat on a tray at 350F for about 10 minutes so they crisp up again.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
