Your guide to perfect roasted veg, recipe inspo and more
While crispy roast potatoes may be the crowd-pleaser, carrots, cauliflower and even Brussels sprouts make an appearance in this handy guide. Read on for plenty of tips and recipes for perfecting roasted vegetables.
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Roasted vegetables in salad
Easily turn a serving of roasted veg into a salad with the addition of a dressing and salad leaves, grains or herbs. This Mediterranean-inspired salad amps the flavour with a handful of parsley and basil, while this roasted vegetable salad with crispy tofu uses barley to make it more substantial.
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Roasted vegetables as the hero
Potatoes, pumpkin and carrots are delicious dinner staples, but don’t limit your meals to the classics. A whole roasted cauliflower makes for a striking centrepiece, while a colourful beetroot tart is sure to impress. Get your green vegetables in, too, with this roasted stuffed zucchini.
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Herb and spice pairings
Herbs and spices add another layer of flavour and complement your roasted veg. Parsley and thyme pair well with roasted carrots, while cinnamon is perfect with sweet potatoes. Sprinkle some smoked paprika over your broccoli or add a dash of cumin to your pumpkin for something special.
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Final flavour boost
Herbs and spices aren’t the only way to add flavour to roasted vegetables. Toss carrots and parsnips in honey mustard for caramelisation, or drizzle tomatoes with balsamic vinegar before roasting for a hit of tang. Dress eggplants with tahini dressing for a Middle Eastern spin, or finish a maple-roasted hasselback pumpkin with a sage and hazelnut crumb.
How to make perfect roast potatoes
The perfect roast potatoes are crispy on the outside, fluffy and soft on the inside, and flawlessly seasoned. Follow these tips for spectacular Christmas spuds every time.
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Preheat oven to 220°C/200°C fan-forced. Peel and chop brushed potatoes into 5cm chunks.
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Parboil potatoes and drain well. Return potatoes to the pan and shake over low heat to dry out and rough upsides, guaranteeing extra crunch. Toss in ¼ cup of plain flour or polenta.
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Coat the bottom of a large, shallow roasting pan with 1/4 cup extra virgin olive oil and preheat in the oven for 5 minutes. Add potatoes to the pan, carefully tossing in hot oil. Spread across two trays, to avoid overcrowding.
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Season well with salt then roast, basting with oil every 15 minutes, for 50 minutes, or until golden and crisp.
Add flavourings such as sliced garlic and rosemary leaves in the last 15 minutes of roasting so they don’t burn.
Tips to perfect your roasted vegetables
- Use enough oil so all vegetables are lightly coated and have a glossy shine.
- Roasted vegetables need a hot oven. Generally, the ideal temperature is between 200°C to 220°C/180°C to 200°C fan-forced.
- Keep vegetables roasting until the edges are golden brown – the crunchy, crispy bits are what make roasted veggies so delicious.
- Roast in stages if cooking different vegetables: root and harder vegetables such as carrots, potatoes and pumpkin first, and softer vegetables, such as broccoli, zucchini or eggplant, second.
- Reheat leftover roasted vegetables in a non-stick roasting pan to help retain a crisp edge. 200°C to 220°C fan-forced for about 15 minutes or until hot.
- Turn leftover roasted vegetables into sandwich fillings, bubble and squeak or a frittata.
Roasted vegetable recipes
No matter if you prefer honeyed carrots or garlicky potatoes, there are so many roasted vegetable recipes to enjoy.