Roasted vegetables

Simplest things are the best—even when it comes to cooking. Do you agree? Whenever I'm in a hurry and just want to whip up a quick dinner, easy roasted vegetables is always my choice.

Roasted vegetables are an easy and delicious way to enjoy your veggies and hands down a simple cooking technique. Every home cook should have in their back pocket. I'm roasted my vegetables on the STOVE. One skillet does all the work for this colorful vegetable. It's only take about 20 minutes.

Here's the thing, while roasted vegetables are very easy to make, there are a few tips and tricks that you want to keep in mind. Just to ensure that your veggies are cooked to perfection.

The first one is to set your skillet nice and hot. The high heat is going to help to char and brown the outside of the vegetables while keeping the inside nice and tender.

The next decision to make is what type of vegetables do you want to roast. Well, this is a less of an exact science and more of a basic techniques. You do want to find vegetables that are fairly similar to one another so that they are cooked at the same rate.

For starchy vegetables like sweet potatoes, beet, potatoes, butternut squash will take a bit longer time to roast compare to those low starch vegetables like cauliflower, broccoli, carrots and onion. In other words, you may need to roast starchy vegetables first then add on the low starchy vegetables later on. Hence, you will have all the vegetables cooked to perfection.

If you have an air fryer at home. Using an air fryer, you may roast the vegetables. They will get perfectly crispy in half the time and with half the amount of oil as in the oven. Quicker, and healthier – sounds good to us!!

Salt and pepper is always a good choice. Add them directly to the vegetables with the oil before roasting together with dried herbs like rosemary and thyme whole.

Now I'm super excited for you to give this roasted vegetables a try and when you do, let me know what veggies combination you went with.

INGREDIENTS

2 large Potatoes, peeled and cut into chunks

2 ears of corn, husk and cut the corn into 2 inch disks.

1 carrots, peeled and cut into chunks

150g pumpkin, peeled and into chunks

10 pieces cherry tomatoes

3 to 4 Tbsp of Extra virgin olive oil

1 Tbsp of dry Rosemary

1 Tbsp of Thyme whole

Salt and Pepper, to taste

INSTRUCTION

1) In a large tray, toss together all the ingredients with salt , pepper and olive oil.

METHOD (1)

a) In a covered 14-inch skillet with high heat, cook potatoes in hot oil for 10 minutes, turning occasionally. Add in carrots for, turning occasionally. Add in the pumpkin and corns on the cob to the skillet,  covered for 10 minutes  (if needed)  Turning occasionally to help to char and brown the outside of the veggies. Cook, covered for 2 to 3 minutes more. Add in the butter half way through will help the flavour.

b) Cherry tomatoes will be the last vegetables to cook. Stir in cherry tomatoes and turn off the heat , letting the tomatoes cook slightly with the residual heat.

METHOD (2)

a) Set the air fryer at 200 °C for 20 minutes. Put potatoes in the fryer basket in a layer. Cook, rotating halfway through to caramelize and brown the exterior. After five minutes or so, add the carrots and flip halfway through. If the potatoes get crisp and tender, remove them. Add the corn and pumpkin. Occasionally turning until browned and charred.

b) Add in cherry tomatoes, cook for another 2-3 minutes, and turn off the heat, allowing the residual heat to continue cooking the tomatoes