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Roasting brings out sweet flavors, transforming even the most challenging-to-love vegetables, such as cauliflower and Brussels sprouts, or root vegetables, such as carrots, beets, parsnips and sweet potatoes, into something that can taste as sweet as candy.

1. Make sure you cut the vegetables into equal-size pieces. That way they'll all cook at the same rate.

2. Spread the vegetables evenly on your baking sheet or roasting pan so they don't touch. Crowded vegetables just create extra moisture and steam in the pan. (When in doubt, use two pans.)

3. Stir once or twice while cooking so the vegetables get nicely browned on all sides.

Get specific instructions for how to roast 12 different vegetables with our How to Roast Vegetables Guide.

Watch:

20 minute dinner recipes

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