How to Roast Vegetables on Parchment
The United States Department of Agriculture recommends that adults eat between two and three cups of vegetables a day, depending on their age, gender and activity level. Although we know eating our veggies is good for us, the thought of broccoli, carrots and peas is not always appetizing.
Roasting vegetables on parchment paper is a great way to bring out the flavor of vegetables while still keeping them a healthy meal option. The process of roasting vegetables takes little preparation and cooking time and can be adapted in a variety of ways.
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Things You'll Need
- Washed and cut vegetables
- 1 tbsp. olive oil
- 1 tbsp. minced garlic
- Herbs
- Salt and pepper
- Baking sheet
- Parchment paper
Instructions
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Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
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Wash the vegetables and cut them into bite-size pieces. Nearly any combination of vegetables will work for roasting, although some vegetables will roast more quickly than others. For example, mushrooms and tomatoes will roast quickly and potatoes and carrots will take longer.
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3
Place all vegetables in a large bowl. Toss the vegetables with 1 tbsp. of olive oil and 1 tbsp minced garlic. Season with dried or fresh herbs of your choosing. Oregano and thyme are a few good options.
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4
Spread the vegetables onto the parchment paper-lined pan. The vegetables should not overlap. Season with salt and pepper.
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Place the pan on the top or middle rack of the oven. Roast the vegetables until the edges are golden-brown. Roasting time will depend on the vegetable (see Resources). Lighter density vegetables like eggplant can take as little as 20 minutes while medium and high-density vegetables like potatoes and onion can take up to 60 minutes.
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References
Resources
- Photo Credit vegetables image by cherie from Fotolia.com
