The Chef’s Guide To Roasted Veggies
Pantry Recipe
The Chef’s Guide To Roasted Veggies
Roasting your veggies can totally change your meal-prep game. It’s a fast and easy way to make any veggies taste delicious. By roasting, you concentrate the flavor of the veggies.
I make giant trays of veggies a few times a week for my family and simply set them to cool on trivets on the kitchen table. My kiddos will often eat half a tray of roasted cauliflower or broccoli before dinner. I love adding roasted butternut squash to my soups
In this guide, I give you the tools + equipment you need in your kitchen, the basic pantry items you need, and my basic roasted veggie template, which means you can roast any veggie that comes your way!
If you have any questions, send me a DM on Instagram at @chefcarlacontreras.
Eat Well,
xo Chef Carla
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Here are my chef tips when it comes to roasting veggies:
Pantry items to stock to make your roasted veggies delicious: First, here are some tips: Don’t feel overwhelmed. Take a deep breath. If you don’t have these items, purchase one item at a time.
The most important ingredients to have on hand are olive, avocado, or coconut oil; salt; and pepper. You can make pretty much anything with those ingredients.Bonus items are balsamic, sherry vinegar, fresh herbs, and spices.
Pantry items that I stock in my home kitchen:
1. Extra-virgin olive oil: Some brands I love are Frankies 457 Spuntino Extra-Virgin Olive Oil, Costco’s Kirkland Signature Organic Extra-Virgin Olive Oil, and Whole Foods 365 Extra-Virgin Olive Oil.
2. Avocado oil: Some brands I love are Chosen Foods (I get this at Costco).
3. Acid: I love vinegar styles like sherry vinegar; this vinegar has a serious acidic bite, and that’s a good thing! Balsamic has a sweetness that makes it great to splash on your roasted veggies. Use about 1 tsp. (See the roasting veggie guide for more.) Lemon juice is also great for adding a pop of flavor to your food.
4. Salt: I love cooking with Himalayan pink sea salt. Kosher salt and sea salt also work well in these recipes. What won’t work is anything labeled plain or iodized salt. The difference between good food and great food is salt—that’s why restaurant food tastes so good! That being said, go lighter on the salt if you aren’t sure. Here are my tips about salting.
5. Black pepper: Freshly ground all the way. Invest in a pepper grinder and buy quality whole black peppercorns from brands like Simply Organic or Whole Foods 365. Trader Joe’s also sells black peppercorns with a built-in grinder.
6. Dry spices or fresh herbs: Some of my favorites are dried oregano; smoked paprika; Old Bay Seasoning; and fresh rosemary, thyme, and basil. If you want to learn more about pairing veggies and herbs, see the resources section of this guide.
Kitchen equipment and tools:
Here are some of the tools and equipment I use to roast veggies, see The Shop I have everything in an Amazon store.
1. Knives: You will need three knives (if you choose), including a chef’s knife, a serrated knife, and a paring knife.
2. Cutting board: This is your base. I have one for just onions and garlic and one for everything else.
3. Peeler: Use this to peel veggies and fruits. I also love using it for salads and to peel strips of Parmesan cheese or lemon rind.
4. Rimmed lined baking sheets: I have four of these in my kitchen.
5. Kitchen towels or pot holders: Use kitchen towels to wipe up messes, and use pot holders so you don’t burn yourself.
6. Parchment paper or Silpat: I love using this when roasting veggies or baking.
7. Storage containers: Something to place your cooked food in. I love Mason jars, lockable glass containers, and Stasher bags.
Chef Carla’s roasted veggie template:
This is what I call a non-recipe. Basically, you cut whatever veggie you have into uniform pieces (cut to the same size), throw it on a lined rimmed baking sheet, and put it in the oven. Easy, right?!
Ok, but how do you actually do this? How do you get the veggies to taste like you ordered them in a restaurant?
Veggies cut in uniform pieces + 1 to 2 tbsp. fat (olive oil, avocado oil, coconut oil) + 1/8 tsp. salt and a few cranks of fresh ground pepper and toss. Depending on the veggie, roast for as little as 15 minutes for a veggie like roasted fennel to up to 45 minutes for a veggie like spaghetti squash.
Rules for roasting veggies:
Cut them into uniform pieces. The veggies need to be about the same size (this ensures that they will cook evenly).
Do not crowd the pan. Give the veggies space or they will get soggy.
Make sure you check on the veggies, especially during the last 10 to 15 minutes of cooking. Veggies can sometimes go from zero to burned very quickly.
You can always add more salt, but you can’t take it away. If you’re not sure how to season, add a little at a time. If it makes sense, taste your raw veggies. Over time, you will learn how much salt you need to add.
You can roast directly on the rimmed lined baking sheet. I like to use parchment paper or a Silpat to cut down on cleanup, but that being said, veggies will get crisper if cooked directly on the pan.
MORE Resources:
My videos on cutting + roasting veggies in Cook+Chop
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