Top 11 Vegetables To Bake

Roasting vegetables in the oven is a very useful technique if you eat at the office and have to prepare food in advance. You can have the whole week’s food ready easily and quickly, with hardly any effort. By roasting a large amount of vegetables at once, you have raw material to prepare other dishes and nourish the tuppers for the whole week with healthy and varied food.

Roasting vegetables in the oven easily improves their flavor and texture, allowing you to prepare delicious dishes with little effort. In addition, roasted vegetables are preserved for longer, which makes them an ideal resource to prevent food from expiring in the fridge and to get all the juice out of your weekly purchase.

How to prepare baked vegetables

Roasting vegetables in the oven is a very simple method, you only need a baking tray. It is not necessary to add oil or spices, but you can do it if you want.

1. Preheat the oven to 200ºC.
2. Wash the vegetables you have chosen and place them on the baking sheet, preferably whole, with some cut or pricked with a fork if necessary.
3. Put the tray with the vegetables in the oven at medium height and let them roast for 40-50 minutes.
4. After that time, keep an eye on them to remove the vegetables when they are well done.
5. Take out your tray of roasted vegetables and let them cool before peeling them. You don’t need to peel them if you don’t want to, the skin of vegetables is packed with nutrients!

Although roasting vegetables has many benefits, not all of them can benefit from going through the oven. There are greens and vegetables that do not go well with this cooking method.

So that you can enjoy all its benefits, we have selected the 11 best vegetables to roast in the oven. You will never run out of options!

• Peppers. To make roasted peppers, it is preferable to choose the large and meaty ones. You can roast both red, green, and yellow bell peppers. You can pack the roasted peppers to last a long time or use in pistos, sauces, vegetable patés, etc.
• Sweet potato. Before roasting the sweet potato you just have to wash it and prick it with a fork or cut it in half. The sweet potato gives a lot of play: you can eat it roasted as a side, or use it in soups, creams, vegetable patés, vegetable burgers, etc.
• Leek. To make roasted leeks it is important to choose the thickest. Wash them well and put them on the baking sheet. If they don’t fit, you can always cut them in half. Roasted leeks work great in sauces, creams, sides, etc.
• Tomatoes. Choose tomatoes that are large and ripe, you don’t have to prick them. While the tomatoes are roasting in the oven, the skin will soften and the juices will drain into the pan. If you do not want the rest of the vegetables to be soaked in the juice, it is better to grill the tomatoes separately. Roasted tomatoes work great in sauces, soups, sides, etc.
• Eggplants. Roasted aubergines are a kitchen classic. You can put them whole or cut in half lengthwise. If you put them whole, prick them a few times with a fork to make it easier for them to do well on the inside. With the roasted aubergines you can make vegetable patés, dips, sauces or accompaniments.
• Artichokes After roasting the artichokes you must remove the outer hard leaves and put the artichokes on the oven tray. You can also cut them in half and remove the center fluff. You can eat the roasted artichokes as is or make side dishes, patés, creams, etc.
• Onions. Onions are one of the easiest vegetables to grill – just remove the outer dry layers before placing the onions on the pan. Roasted onion is very versatile. It is used to make creams and soft sauces, vegetable burgers, Milanese, etc.
• Cauliflower. The cauliflower doesn’t need to be cut much to bake, just enough to fit a few large florets on the pan. You can prepare a plate of roasted cauliflower, take it with other vegetables or cereals (pasta, rice, quinoa, etc.), or use it to make vegetable patés, side dishes, snacks, etc.
• Carrots Before roasting the carrots, wash and peel them. Put them on the tray preferably in large pieces. You can serve the roasted carrots as is or in the form of sides, creams, soups or sweet creations.
• Potatoes. The process of roasting potatoes is very similar to that of sweet potatoes. Wash them very well under the tap with a soft brush and put them whole or cut in half if they are very large. You can take the roasted potatoes with a little oil and salt, as a side or stuffed or use them to make purees, creams, soups, etc.
• Pumpkin. We can roast the pumpkin in thick slices (round or in half) with skin and everything. If the pumpkin is very large, you may need to make more than one batch.Roasted pumpkin can be eaten as is or used in many other ways, such as in purees, creams, sauces, soups, veggie burgers, sweets, etc.

How are the vegetables? Tell us your favorite recipe to make with roasted vegetables in the comments section. See you next wednesday!