What is your favourite way to eat veggies? Raw? Roasted? Steamed? Stir-fry?

Well, we like veggies in many different ways but roasting is one of our favourite. Roast veggies are so versititle too as you can enjoy them as is, add flavour when roasting, add them to soups, salads, sandwiches, pizza, pasta, risotto and more…. I know many people who roast up some veg to have in different meals throughout the week.

I also love that you can quickly prepare them, and then go about your life whilst they cook (allow enough cooking time or prepare them in advance).

The potato is probably the most popular veggie to roast, but our view is when you are cutting up potatoes, why not add in a bunch of other veggies as well for good luck (and variety). As today is World Eat Your Veggies Day, we wanted to share with you a bunch of delicious roasted veg ideas.

Almost all vegetables can be roasted. Vegetables that have a low moisture content like potato, sweet potato, pumpkin, parsnip, Brussel sprouts and carrots are most popular. These also take slightly longer to roast than other veggies, so pop them in first or cut them into smaller pieces. You can also roast other vegetables such as broccoli, zucchini, cherry tomatos, garlic and onion. Let’s get creative!

There are countless ways and methods to roast vegetables, all contributing to different flavors and textures:

• Slow roasting: This creates a very soft and tender vegetable with a delicious caramalization
• Roasting with oil: Utilizing oil when roasting helps to create crunchy and crispy textures
• Glazed veggies: Adding a sweet element such as honey or maple syrup can create a delicious combination of sweet and savoury flavors

Some seasoning combos:

The classic and simplest roast veggie seasoning is a drizzle of oil. But if you want to add more flavour, after the oil you can try adding:

• Italian: 1tsp fresh thyme, 1tsp fresh rosemary, 1/2tsp sea salt, freshly ground black pepper, 1/2tsp garlic salt
• Moroccan: 1tsp ground coriander, 1tsp ground cumin, 1tsp mild paprika, 1/2tsp ground turmeric, 1/2tsp garlic salt
• For an extra flair with your veggies consider using a flavored oil infused with garlic or chili
• The addition of the zest or juice from a lemon or lime or a drizzle of mustard can also be delicious

Tips for success

• The smaller you cut your vegetables the faster they cook. Consider how much cooking time you have available and cut the vegetables into an approaprite size. You can also pre steam some of those harder veggies to help them roast faster
• Avoid over crowding the tray. Be sure to arrange the vegetables evenly across the pan and avoid putting too many onto one tray. It slows down the cooking process, can steam not roast the veg and prevents the crispiness

A to Z veggie ideas:

Note we tend to roast at about 200ºC (slightly lower for fan forced) to speed the process, but you can cook at lower for a little longer. Try and remember to turn the veggies half way through cooking.

Now you can cut a bunch of veggies, drizzle with oil and pop in the oven for 30- 45 minutes (depending how small you cut them) or try these ideas:

• Asparagus and cherry tomatoes tossed in 1 tablespoon olive oil and 1 tablespoon balsamic. Cook for 20 mins. Add 2 tablespoons feta and back in oven for 5 mins
• Beetroot: scrub and cut into wedges, drizzled with oil and cook for about 45 minutes
• Broccoli cut into small florets and roasted for 25 minutes. Add some extra virgin olive oil and garlic salt if you wish
• Brussel sprouts and carrots in a lovely sweet mustard coating takes 45 minutes (full recipe)
• Carrot cut into chips and top with some oil and sprinkle cumin (optional) and roast for 30 minutes
• Cauliflower in little florets with grated cheese and cook for about 25 mins (don’t turn these halfawy through cooking)
• Cherry tomatoes with drizzle of oil and tiny bit of salt cooked for 20 minutes
• Eggplant with miso (full recipe)
• Garlic: break bulb into cloves (no need to peel, do that when you eat it) and throw in with other veggies
• Kale chips (recipe here)
• Mushrooms filled with 1/4 teaspoon of seeded mushroom and grated Parmesan, cooked for 20 mins (don’t turn halfway through cooking)
• Onions cut into wedges, drizzled with oil and cooked with other roast veggies
• Parsnips cut into chips, drizzle with oil and roast for about 30-45 minutes
• Potatoes cut into chips, drizzle with oil and roast for 45-60 minutes (for crunchier chips, steam cut potatoes for about 10 minutes before roasting). You can dice potatoes to quicken cook time and try adding some rosemary. Or make slinky potatoes (a bit annoying to cut but my kids love them) or scallop.
• Pumpkin, we often roast with skin on, thinly sliced for 30-45 minutes or here is a lovely sweet roasted pumpkin recipe 
• Sweet potatoes, small diced with olive oil, dash paprika and sesame seeds for about 25 mins
• Sweet poatoes chips cut into thick sticks, covered with olive olive oil and baked for about 45 minutes (for crunchier chips, cut and steam sweet potatoe for about 10 minutes before roasing)
• Zucchini sliced into thin circles, topped with grated cheese and cook for 20-25 mins (don’t turn) or try these zucchini chips (more prep for these ones)

Ways to enjoy roast veggies

• Roast vegetable salad: Adding roast veggies to a salad can add a warm element or if served cold adds extra flavor and texture. You might like to add some cooled rice or quinoa and some feta cheese.
• Roast vegetable pasta: Adding roast vegetables to a pasta dish adds a whole new level of flavor and helps to increasing the vegetable and nutrient intake to a dish.
• Roast veggie bowl: Great option if you are after something vegetarian, vegan or gluten free. Simply add any roast veggies you have to a bowl and serve on top of
  quinoa or brown rice with a side of hummus.
• Side to any dish: Roast vegetables are a versatile side that can be added to any dish fromn chicken or fish to falafels.

How do you enjoy roast veggies? And what are your favourite recipes to roast?

Have children who are still learning to like a range of veggies? Take a look at our shop filled with children’s safe knives, children’s books and positive food education.