Every kind of vegetable can be roasted


A roasted vegetable is a wonderful vegetable, even when cooked simply with only oil, salt and pepper.
Spread the pieces out on the sheet pan so they don’t steam and end up mushy.
The heat from the sheet pan will meld the ingredients into a spicy, tangy glaze for the vegetables.
Serve the broccoli alongside chicken cutlets, sausage or refried beans — or eat it straight from the sheet pan with your fingers.
Toss the sweet potatoes with 2 tablespoons of the oil on a sheet pan and season with salt and pepper.
(You want the egg to sit on top of the vegetables, not the sheet pan.)
Return to the oven and roast until the egg whites are just set and the yolks are still runny, 6 to 10 minutes.
Season to taste with salt, pepper and more harissa.
Top the sheet pan with cilantro, then use a spatula to transfer servings to the bowls.
Reserve about 1 cup cauliflower for the topping, then add the rest to the pot, including any browned bits on the sheet pan.

For The New York Times, Ali Slagle wrote.

Seeking some warmth is the most considerate thing you can do for yourself when you’re stiff from being in the cold because your stiffness will go away as soon as the cold starts to leave your bones. When hard winter vegetables are baked in the oven, they experience a similar transformation: they become softer and sweeter as they roast until the outside becomes golden and the inside becomes tender.

Vegetables taste great even when they are prepared simply with oil, salt, and pepper. There are many different ways to roast vegetables, but sometimes you want one universal method so you can buy whatever looks good and know exactly what to do with it.

Just as it does with spring’s bristling asparagus and string beans, and summer’s juicy tomatoes and peppers, the sheet-pan method below works equally well on cold weather roots, florets, and dark leafy greens. Excellent outcomes are assured if you just follow these simple instructions:.

1. Dice all of the veggies into even pieces.

No matter how big or small you slice your veggies, aim for a similar size. Larger pieces offer more creaminess in the centers, while smaller ones cook faster and have crisper edges. In order to prevent them from steaming to mush, spread the pieces out on the sheet pan.

2. Oil and season the vegetables liberally.

Applying oil to achieve a bronzed exterior is similar to tanning at the beach. Use one to three tablespoons of oil and generous amounts of salt (and black pepper, if desired) to coat one to two pounds of vegetables.

3. In a hot oven, place the roast on the lowest rack.

425 degrees is the magic oven temperature—hot enough to turn food caramel on the outside without burning it before it cooks through inside. By positioning the sheet pan on the lowest rack, which is closest to the heat source, it becomes a large skillet and facilitates the searing and sizzling of the vegetable bottoms. However, unlike a skillet on the stovetop, the oven’s surrounding heat cooks the other sides at the same time. Most recipes call for stirring or flipping the vegetables halfway through cooking, but doing so may cause the vegetables to turn a pale shade of gold on the outside and possibly dry on the inside. Do not flip.

4. After cooking, give the vegetables flavor.

While you could sprinkle spices and other seasonings on the vegetables before roasting them, it’s easier to concentrate on roasting the vegetables thoroughly rather than worrying about the little seasonings burning. When a fork can easily pierce through the vegetables, they are cooked; the amount of time required to cook depends on their size and density. Add anything you want to toast or warm, like chopped garlic, butter, or spices, to the roasted vegetables on the hot sheet pan. Alternatively, add some tangy lemon juice, spicy sauce, or fresh herbs to counterbalance the sweetness of the veggies. Vegetables can be pureed into soup or served over grains to make a full meal.

Roasted root vegetables paired with spicy honey are the recipe’s ingredients.

By Ali Slagle.

Turn any combination of sturdy root vegetables into caramelized morsels with this one-method-fits-all recipe. Cut all of your root vegetables into roughly equal-sized pieces and cook them all at once on a sheet pan, regardless of whether they are wintering in your kitchen as carrots, beets, turnips, potatoes, sweet potatoes, rutabagas, or any other root vegetable. When you roast on the bottom rack of the oven, you can be sure that one side will turn a golden brown without the interior drying out. Step 1: You can either stop here and enjoy the natural sweetness of the vegetables, or you can continue to Step 2 and toss them in a mixture of butter, honey, lemon juice, and crushed red pepper. The ingredients will combine into a tangy and spicy glaze for the vegetables when the heat from the sheet pan is applied. Savor it with fried eggs, roast chicken, pork tenderloin, or a large salad.

4 servings are produced.

45 minutes in total.


Two pounds of any combination of clean, peeled, and chopped into 1/2-inch pieces carrots, golden beets, parsnips, potatoes, rutabagas, sweet potatoes, and/or turnips (about 6 cups).

Two tablespoons of extra virgin olive oil.


A single tablespoon of unsalted butter.

One tablespoon of honey, or more if preferred.

one tablespoon of lemon juice and one teaspoon of lemon zest.

Add more as needed. Use 1/4 teaspoon ground cayenne or 1/2 teaspoon crushed red pepper.

Get ready.

1. Preheat the oven to 425 degrees with a rack positioned at the bottom. Toss the vegetables with the oil on a sheet pan and sprinkle with a lot of salt. Evenly spread, roast on the bottom rack for 20 to 25 minutes, or until browned underneath and fork-tender, without flipping.

2. Add the lemon zest, lemon juice, butter, honey, and crushed red pepper to the vegetables. While tossing, scrape up any browned bits from the pan and continue until the butter melts. Taste and adjust seasonings with crushed red pepper (if too sweet), honey (if too spicy), and salt (if bland).

Cheddar-Roasted Broccoli is the recipe.

Through Ali Slagle.

Roasted broccoli tastes pretty good on its own, with frizzled florets and tender but crisp stems. If you’re looking for a basic recipe to follow, go back to Step 1; otherwise, keep making broccoli dressed up in dainty cheddar skirts. Freshly grated cheese will take less time to soften in the oven, but store-bought grated cheese will still function. Allow the cheese to become slightly golden brown rather than completely melted; this will cause it to crisp up into chips for your florets. You can eat the broccoli with your fingers straight off the sheet pan or serve it with chicken cutlets, sausage, or refried beans.

Makes 4 servings.

About forty minutes in total.


1/2 pound of broccoli, sliced into florets that are 1 1/2 to 2 inches long, with stems sliced 1/4 inch thick.

Thirty tablespoons of extra virgin olive oil.

Season with salt and pepper.

Two garlic cloves, chopped finely.

3/4 packed cup/3 ounces of extra-sharp cheddar cheese, coarsely grated.

Getting Ready.

1. Preheat the oven to 425 degrees and place a rack at the bottom. Toss the broccoli with the oil and season with salt and pepper on a sheet pan lined with parchment paper. Arrange in a single layer, cut the sides down, and roast for 15 to 20 minutes on the bottom rack without turning.

2. The broccoli should be spread out in an even layer after the garlic has been sprinkled on top and mixed in. After adding the cheddar, roast for 6 to 9 minutes, or until the cheese is melted and almost completely golden brown. To help the cheese crisp, let cool for a few minutes. Spont all of the cheese and broccoli onto plates using a spatula.

Recipe: Eggs with Roasted Sweet Potatoes and Kale.

through Ali Slagle.

Just by varying the number of times the ingredients are layered onto the pan, this sheet-pan dinner of buttery sweet potatoes, toasted coconut, jammy eggs, and kale chips feels like it comes together by magic. Thick sweet potato slices roast first, followed by the more delicate kale, eggs, and coconut, because they take longer to cook through. Held in place by a nest of curly kale leaves, the eggs cook inside. Use miso-sesame vinaigrette, mint chutney, or green goddess dressing instead of the creamy, strong sauce shown here, which is made simply with peanut butter and harissa. For a full, filling supper, serve over couscous, quinoa, or grains.

Makes 4 servings.

Thirty-five minutes overall.


About two pounds of medium sweet potatoes should be scrubbed, cut in half lengthwise, and then sliced into half-moons that are 1/2 inch thick.

Three tablespoons of extra virgin olive oil.

Add pepper and salt.

One large bunch of 3/4-pound curly kale.

Four large eggs.

Half a cup of coconut flakes without sweetness.

One-third cup peanut butter, any variety.

One tablespoon of pasted harissa, plus additional to taste.

One-half cup warm water.

Boil 4 cups of grains (rice, barley, or farro).

1/4 cup finely chopped leaves and soft stems of cilantro.

getting ready.

1. Preheat the oven to 425 degrees and place a rack at the bottom of the oven. On a sheet pan, toss the sweet potatoes with two tablespoons of oil and season with salt and pepper. Spread evenly and roast on the lower rack for 10 to 12 minutes, or until the undersides are golden but the texture is still firm.

2. In the interim, cut off and dispose of the kale’s stems. Cut the leaves finely or tear them up, then thoroughly dry them with a kitchen towel or in a salad spinner. Combine the kale, the last tablespoon of oil, and a generous pinch of salt in a medium-sized bowl. Till the plant wilts, squeeze it with your hands.

Three. After a handful of kale has been tightly packed, place it like a nest atop a large sweet potato slice, and then crack an egg inside the nest. Instead of the sheet pan, you want the egg to rest on top of the veggies. After finishing the remaining eggs, season them with salt and pepper. In the vicinity of the eggs, scatter the coconut. Go back to the oven and continue roasting for another 6 to 10 minutes, or until the yolks are still runny and the whites are just set.

4. In the meantime, mix the harissa paste and peanut butter in the bowl with the kale. A few tablespoons of warm water at a time should be added until the sauce can be poured. Taste and adjust with additional harissa, salt, and pepper.

5. Pour some of the sauce over each bowl of grains after dividing them up. Transfer portions to the bowls with a spatula after scattering cilantro over the sheet pan. Top with extra sauce and serve.

Recipe for Roasted Garlic and Cauliflower Soup.

By Ali Slagle.

It’s not a trick—this three-ingredient vegan soup has all the richness and velvetiness of its creamy, dairy-filled counterparts, along with a lasting, warming sweetness. Roasting cauliflower and a whole head of garlic until caramelized will bring out their rich, nutty flavors. Simmer them until almost tender, then blend the mixture until it’s silky smooth. While the soup is gentle and comforting on its own, it can also be the basis for your own creation. For example, you could roast sliced onions or leeks in place of the garlic, add cheddar, Gruyère, or Parmesan cheese, or garnish with capers or fried sage. Serve with pumpernickel bread or grilled cheese, or a hearty salad topped with lentils or grains.

4–6 servings are produced.

One hour and ten minutes in total.


2 and a half pounds of cauliflower (one very large head), divided into 1-inch florets, with the leaves set aside.

Add extra olive oil for drizzling, about 1/4 cup extra virgin.

Both pepper and salt.

one head of garlic.

Getting Ready.

1. Preheat oven to 425 degrees. Combine the olive oil, salt, and pepper, and toss the cauliflower florets and leaves onto a sheet pan. Slice off the top 1/4 inch of the garlic head so that the tops of the cloves are visible, and then arrange the garlic on a piece of foil, cut side up. After lightly dousing the exposed cloves with oil, sprinkle them with salt. On the sheet pan, wrap the garlic in foil. Roast for 30 to 35 minutes, or until the garlic is soft and fragrant and the cauliflower is browned and tender.

2. Concurrently, heat 6 cups of water and 1 teaspoon of salt in a big pot or Dutch oven over medium heat. Toss in the remaining cauliflower, including any browned bits from the sheet pan, and set aside about 1 cup for the topping. Lift the roasted garlic cloves out of their skins and add them to the pot. For seven to ten minutes, or until the cauliflower is very tender, simmer the cauliflower covered.

3. Turn off the heat and puree the soup until smooth using an immersion blender or a traditional blender, working in batches. To thin out, taste and add water. If thin, simmer for 5 to 10 minutes, covered, to slightly reduce. Additionally, the soup will get thicker as it cools. ) Add salt for seasoning.

4. Serve the soup with extra black pepper, a drizzle of olive oil, and the reserved roasted cauliflower on top.

The New York Times published this piece first.

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