The best types of vegetables to roast are: potatoes (any variety, but my favorite are red), broccoli, cauliflower, bell peppers, carrots, onions (any variety), celery, parsnips, turnips, zucchini and summer squash. These vegetables are hearty enough to stand up to long cook times in the oven without becoming mushy and gross.
The key to roasting vegetables that are not mushy is cutting everything the same size. This way things will cook evenly. Also, DO NOT under season the vegetables. Bland vegetables = gross!
Layer all the vegetables in one single layer. If you find your baking sheet is too crowded then use two. Some vegetables will come out crunchy while others will be mushy if they are too crowded.
Look at those yummy vegetables, all nicely roasted. The flavors have developed and they are nice and tender, NOT squishy.
Roasted Vegetables (this is the amount I prepare for my family of 6 without leftovers)
- 1 head of cauliflower, chopped
- 3 small florets of broccoli, chopped
- 1 onion, quartered
- 4 large carrots, peeled and then chopped
- garlic powder, Kosher salt and pepper to taste
- Olive oil, enough to coat the vegetables
- Preheat the oven to 375. Chop all vegetables into even sized pieces and place in a large bowl. Liberally season with garlic powder, Kosher salt and pepper. Drizzle with enough olive oil to coat the vegetables. DO NOT drown the vegetables in the oil.
- Place them in one single layer on a baking sheet.
- Bake for 30-40 minutes, stirring once. The vegetables should be tender.