Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Roasted Vegetables Recipe
Understanding the way to make Roasted Greens nicely is a life important! For one of the best outcomes? Don’t combine root greens with excessive moisture greens like eggplant and zucchini. For the garlic, use smashed entire cloves as an alternative of minced so it gained’t burn. Lastly, roast in a average moderately than scorching oven so the greens have time to sweeten and caramelise evenly!
I regard oven-roasted greens as a fundamental cooking talent everyone must grasp. It’s up there with cooking rice, making a soup, and whipping up a easy roast. It’s additionally a superb method to make use of up numerous vegetable odds and ends you may need lurking within the vegetable crisper directly.
Roasted greens is a kind of recipes that readers have been asking for years however I stored shelving as a result of I assumed it simply wasn’t thrilling sufficient or so easy I didn’t have sufficient info to warrant writing about it. “Lower ’em, toss ’em in oil, salt and pepper, then throw ’em within the oven!” I’d inform buddies who requested, with feigned sageness, as a result of … how onerous is that to do?
This might inevitably be adopted up with a speedy collection of questions: “However what temperature? Can I add flavours?? How massive do I lower the greens??”
Upon which I might simply choose up the telephone and dictate to them the recipe I’ve written down under.
So, because it seems, I do have info to impart about the way to roast greens!
Here’s a typical mixture of greens I take advantage of when making a tray of roasted greens. I like this root vegetable medley one as a result of there’s a pleasant mixture of color, texture and flavours. It’s additionally seasonal and economical, being winter right here in Australia. Plus, apart from the onion, the greens take the identical size of time to roast within the oven which simplifies issues.
See recipe notes for utilizing different greens, together with roasting time and the way to lower.
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Greens – (See under for a way I lower every vegetable.) As talked about at first, this recipe will work for any roast-able vegetable. Nevertheless, I like to recommend roasting starchy and hardier root greens individually from excessive moisture greens, comparable to eggplant.
It’s simply simpler as a result of a) the roasting strategies are fairly completely different (excessive moisture greens do higher with larger warmth to quickly caramelise and seal within the moisture); and b) no person needs the watery insides of greens like eggplant bursting out and mixing with their potatoes!
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Garlic – These are used entire, however SMASHED! That is when garlic is flattened with the pores and skin on utilizing the facet of a knife so that they burst open however largely keep in a single piece. It imparts a beautiful garlic flavour all through the greens AND you get the deal with of consuming roasted garlic – so good!
As talked about above, if you happen to use minced garlic as an alternative, you find yourself with numerous little bitter burnt bits of garlic all through the greens. Not very good!!
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Herbs – I’ve used recent sage and thyme right here that are two herbs that do nicely to impart delicate flavour when roasted. Different woody herbs like rosemary would additionally work nicely right here.
Extra delicate herbs like oregano, chives, marjoram, basil and so forth, can’t stand up to lengthy oven cooking and can wilt and lose their flavour. As an alternative, sprinkle recent over the greens as soon as roasted.
Dried herbs possibility – Dried herbs will work simply superb too, however they gained’t add flavour in the identical method recent herbs do. To make use of dried herbs, simply add when tossing with salt and pepper.
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Parsley – That is simply used as a garnish so it’s elective. Chives or chervil would additionally work properly right here.
Listed here are some diagrams illustrating how I lower greens for roasting. It doesn’t actually matter what form you narrow them in so long as they’re:
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Identical measurement – they’re all roughly the identical measurement so that they roast in the identical time; and
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Giant(ish) – they don’t seem to be lower too small as a result of keep in mind they shrink about 25% (no person needs pea-size roasted veg!). We additionally need the greens to carry up within the oven for lengthy sufficient so that they caramelise properly on the surface (small items = cooks sooner on inside = not sufficient time for color).
How I lower parsnip for roasting
For parsnip, I lower the thinner finish otherwise from the thick finish. Because it’s onerous to make them precisely the identical measurement, second greatest is to intention for batons / chunks which might be roughly the identical in weight so that they prepare dinner in the identical time.
How I lower carrots for roasting
I like to chop the carrots on alternating diagonals for a little bit of visible curiosity and likewise as a result of extra floor space = extra caramelisation = extra flavour!
How I lower pink onion for roasted greens
Lower the pink onion into 2 – 2.5cm / 1″ squares. To do that, I lower the onion in half, then every half into 3 – 4 wedges (relying on measurement). Then I lower the wedges into 3 or 4 items.
To make roasted greens, I separate the onion and from remainder of the greens as a result of onions take much less time within the oven.
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Toss pink onion with olive oil, salt and pepper in a separate bowl to the opposite greens, then put aside. We are going to add these onto the tray half-hour into the roasting time;
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Remaining greens – Place the remaining greens in a separate bowl with the smashed garlic, thyme sprigs and hand torn sage (simply tear the leaves off with fingers, break sprigs in half). Toss all of it with the oil, salt and pepper.
You can be shocked how a lot herb and garlic flavour is imparted to the roast greens utilizing entire herbs/garlic as an alternative of minced which you could be used to. As famous above, this works higher as a result of minced garlic/herbs simply burns. No one needs bitter little bits of garlic littered all through their candy roasted greens … however everybody needs THIS ↓↓↓(“this” being candy caramelised roasted garlic!).
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Oven half-hour – Unfold the greens on a big roasting tray and roast for half-hour at 200°C/390°F (180°C fan). If you wish to scale back clear up, line the tray with paper. But it surely’s not important as a result of we’re utilizing ample oil so the greens won’t stick.
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Add pink onion – After half-hour, add pink onion then give all the pieces a fast toss.
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Roast 60 minutes – Roast for an extra 60 minutes, tossing midway.
1 1/2 hours complete roasting time may sound like a very long time for roasted greens. However the longer roasting time at a barely decrease temperature than the recent ovens some recipes name for means the greens have time to sweeten which makes all of them the extra scrumptious!
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Sprinkle with parsley if desired, then serve instantly!
I don’t suppose you want me to inform you what to serve roasted greens with. (Reply is – all the pieces and something!)
And whereas they’re glorious as a facet, don’t underestimate the deliciousness of a giant bowl of roasted greens as a meal in itself (and a guilt-free one, no much less.) It’s actually what I simply had for lunch not 1 hour in the past! – Johnsat x
Ingredients
- 400g / 14oz small potatoes , skin on (10 or so)
- 2 carrots , medium/large, peeled
- 1 large parsnip (250g/8oz), peeled
- 1 red onion , large, peeled (200g / 7oz)
- 5 garlic cloves , smashed (Note 1)
- 5 thyme sprigs
- 3 sage sprigs
- 4 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley , finely chopped
Instructions
- Potatoes – Cut in half. (For large, cut into 3 or 4)
- Carrots – Cut into 3cm / 1.2" triangles on the diagonal (see diagram in post).
- Parsnip – Cut into 4cm / 1.5" lengths. Then cut into batons / chunks so they are roughly equal size (see diagram in post).
- Red onion – Cut in half, then cut each half into 4 wedges. Then in cut into 3 or 4 so you get 2cm/ 0.8" squares.
- Smashed garlic – Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays in tact.
- Preheat oven to 200°C / 390°F (180°C fan).
- Onion – Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside – we add these later.
- Other vegetables – Put all other vegetables, thyme and garlic in a separate bowl. Tear sage leaves and stems with hands, add into bowl. Toss with remaining oil, salt and pepper. Spread on a large baking tray.
- Roasting – Roast 30 minutes. Add onion, toss vegetables. Roast for a further 1 hour, tossing halfway, until cooked through with golden edges.
- Garnish & serve – Sprinkle with parsley and serve immediately!
Notes
1. Smashed Garlic – This method of smashing opening garlic releases garlic flavour into the vegetables as they roast but keeps the garlic whole so a) it won’t burn like minced garlic does; and b) you get to squeeze out the slow roasted garlic and eat it – it’s so good!!
2. Herbs – I’ve used Sage and thyme here which are two herbs that do well to impart subtle flavour when roasted. Being a hardier herb, rosemary would also work well here. More delicate herbs like oregano, chives, marjoram, basil etc, can’t withstand oven cooking. Instead, sprinkle over the vegetables once roasted.Dried herbs option – Dried herbs will work just fine too, but they won’t add flavour in the same way fresh herbs do. To use dried herbs, just add when tossing with salt and pepper.
3. Other vegetables – Of course, other vegetables work! But I do recommend roasting starchy / root / hard veg (potatoes, carrot, parsnip) separately from high moisture / soft vegetables (eggplant, zucchini, capsicum / bell peppers) because they call for different roasting times. Also, nobody wants juice accidentally bursting out from eggplant making their potatoes wet!
Add hard veg at the beginning, softer veg later. Here are some guides.
Other hard veg (same roasting time per recipe, cut into similar sizes)
Sweet potato
Turnip
Swedes
Soft Veg – Roasting time required at temp in recipe (don’t crowd the pan else they just sweat instead of browning)
Capsicum / bell peppers – 2.5cm / 1″ squares, 20 minutes
Mushrooms (large) – halved, 40 minutes
Pumpkin, squash – 4cm / 1.5″ cubes, 30 minutes
Zucchini – 4cm / 1.5″ chunks, 25 minutes
Eggplant – See this recipe for best method
Jerusalem artichokes – halved, 40 minutes
Fennel – 2cm / 1″ slices, 45 minutes
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