Roasted vegetables are one of those dependable meals we come back to throughout the fall. They are easy to prepare, they work with almost anything and the oven does most of the work.
The only problem is that they can start tasting the same when we season every tray the same way.
Changing the flavour does not require a new recipe. You can use the same basic method and take the vegetables in a completely different direction by changing the seasoning.
The basic roasting method
Start by cutting the vegetables into similar-sized pieces so they cook at roughly the same rate. Toss them with enough oil to coat them lightly, then add the seasoning before they go into the oven.
Spread everything out in a single layer. If the pan is crowded, the vegetables will steam instead of developing those browned edges that make roasting worthwhile.
Roast at 425°F, turning once, until the vegetables are browned and tender. Cooking time will vary depending on what you are using, but most trays take between 25 and 40 minutes.
From there, the seasoning can change the entire meal.
1. Warm curry
Curry Powder works especially well with cauliflower, squash, carrots, potatoes and chickpeas. It adds warmth and depth without requiring several separate jars.
For one large sheet pan, start with one to two teaspoons of Curry Powder, a little salt and enough oil to coat the vegetables. If you like more heat, add a small pinch of cayenne or hot paprika.
Serve the roasted vegetables over rice or lentils, or add them to a bowl with greens and a simple dressing.
2. Smoky paprika and garlic
Smoked paprika gives roasted vegetables a deeper flavour that works well in cooler weather. Pair it with garlic powder, black pepper and a little salt.
This combination is especially good with potatoes, sweet potatoes, Brussels sprouts, cauliflower and mushrooms. It also works well when you want a side dish that can stand up to a hearty main course.
Use smoked paprika rather than hot paprika when you want smoke without much heat. If you want both, combine the two.
3. Italian herbs
For a familiar, savoury flavour, use Italian Style Seasoning with garlic and black pepper. This combination works with zucchini, peppers, onions, tomatoes, mushrooms and potatoes.
The herbs need a little oil to coat the vegetables and protect them from drying out in the oven. Add a squeeze of lemon after roasting if the tray needs a little brightness.
These vegetables are easy to serve with pasta, grains, sandwiches or a warm bean salad.
4. Rosemary and thyme
Rosemary and thyme are a simple choice for root vegetables. Try them with carrots, parsnips, potatoes, onions and squash.
Rosemary has a strong flavour, so use it with a lighter hand than thyme. For a large sheet pan, start with about half a teaspoon of rosemary and one teaspoon of thyme. Add garlic if you want a more savoury finish.
This combination has the kind of familiar fall flavour that works for both weeknight dinners and larger family meals.
Season before roasting
The best time to season roasted vegetables is before they go into the oven. Tossing the seasoning with the oil helps it coat the vegetables evenly and gives the herbs and spices time to warm as everything cooks.
You can still make a final adjustment after roasting. Add a little more salt, black pepper, lemon or seasoning if needed, but the main flavour should be on the vegetables from the beginning.
Use the same method without making the same meal
This is what makes roasted vegetables so useful. The preparation stays almost exactly the same, but the flavour can change depending on what is in the spice cabinet.
One week, a tray of cauliflower and carrots can become a curry bowl. The next week, potatoes and Brussels sprouts can be seasoned with smoked paprika and garlic. Another night, a mix of peppers, onions and mushrooms can go in an Italian direction.
You are not learning four different recipes. You are using one dependable method and giving yourself four ways to keep it interesting.
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