To some, this may seem too simple to warrant a recipe of its own. However, there are some key pitfalls when it comes to roasting vegetables and I have fallen foul of them in the past.
You will need:
Vegetables of choice
Typically I tend to roast:
Onions (Both red and white/brown)
Consider chopping the vegetables into equal(ish) size chunks for even cooking. For me, chopped onions, baby corn, peppers and mushrooms all take a similar amount of time to cook.
Potatoes can be fully cooked in the oven but it will significantly reduce the cooking time if they are parboiled or microwaved, to begin with. Oven only cooking can take up to an hour, depending on the size of the potato chunks. In addition, boiling the potatoes creates the fluffier exterior enabling a crispier finish. If parboiling, 5-10 minutes should be plenty to soften the outsides. You can then drain the potatoes and shake the saucepan to rough up the softened edges a little.
If roasting tomatoes bear in mind that they have a tendency to explode. To prevent them doing so, use a knife to slice into the top of each tomato.
Line a baking tray with foil and give it a good covering spray of Frylight. I tend to find that the sunflower spray gives potatoes the best finish but, ultimately, any will do. Add a sprinkle of salt.
Once chopped, lay the vegetables out on the tray. Ensure that all of the vegetables have contact with the tray. If you are cooking larger amounts, use a second tray rather than pile them up. Having too many on the tray increases the cooking time and affects the consistency. Basically, it means that you will have a wetter result.
Sprinkle some additional salt over the top of the vegetables. This is a personal preference so if you are trying to reduce the amount of salt in your diet, skip this step.
Ultimately the amount of time you roast them for depends on how well cooked you like them. I like mine nice and toasty rather than plump and still juicy so my veg always roast for at least 30 minutes.
A point to remember is that tomatoes take less time to roast (unless you like them completely obliterated – which I do at times) so I tend to leave them aside for 10-15 minutes before adding them to the tray.
After 15 minutes or so, take the tray(s) out of the oven and turn the veg to prevent the top side burning. Give them a second spray of Frylight and pop them back into the oven.
Check them again after about 25 minutes and keep an eye on them until they are cooked to your liking. 30-40 minutes is usually plenty of time and, as I said, I like mine well cooked through.
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