We roast vegetables year-round but enjoy them most often in the winter. Our favorite veggies to roast are cauliflower, broccoli and cabbage. I mix the veggies with a generous drizzle of EVOO and season with garlic powder and a Montreal steak seasoning blend.
- An assortment of vegetables of choice (broccoli, cauliflower, parsnips, carrots, celery root, radishes, beets, etc.), enough to fill a sheet pan in a single layer
- Olive oil or avocado oil, as needed
- Salt, garlic powder or granules, ground black pepper, as well as any other seasonings or fresh herbs of choice. (Like I said, I use a seasoning blend of Montreal steak seasoning, which is a blend of black pepper, red pepper flakes, garlic, onion, salt and paprika.)
Wash, peel and prep vegetables. Cut into semi-uniform, bite-sized pieces so your veggies roast evenly.
Line a baking sheet with parchment paper. Coat the veggies with oil and mix well. Liberally season the vegetables with seasonings (or fresh herbs) of choice and mix again.
Roast at 350 degrees F for 15 to 20 minutes. Remove from the oven after 15 minutes, test tenderness with a fork and cook an additional 5 minutes if needed. Broccoli, cabbage and cauliflower will take less time than root vegetables.
Once the roasted vegetables can be easily pierced with a fork, they are done.
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When roasting the cabbage, cut into large “steaks.” Brush the oil on in this case, or use your hand to coat slices so the cabbage doesn’t fall apart.
Consider adding some shaved parmesan cheese immediately after removing roasted vegetables from the oven.
Cook root vegetables together so that they are done at the same time. Broccoli, cabbage, cauliflower and vegetables of that family do not take as long to cook.
Don’t toss the broccoli stalk. The stalk is actually my favorite part to roast. Simply use a vegetable peeler to remove the tough outer layer of the broccoli stalk. Slice the stalk up into 1/2-inch coins and roast along with the florets.