Cast Iron Is the Secret to Foolproof Oven-Roasted Vegetables
And who couldn’t stand to eat a few more vegetables?
I can almost taste the sweet, crisp caramelization that I know awaits me as I empty my bowl of vegetables tossed in olive oil and sprinkled with spices onto the sizzling hot pan.
Mastering simple cooking techniques, like oven roasting, is one key to getting more vegetables into your diet. You don’t need long recipes, and you likely have most of the ingredients on hand — oil or butter, salt, and, optionally, any other spices you’d like. The possibilities are endless: rosemary and garlic, curry powder and turmeric with a touch of cayenne, simply salt, or any other combination you can imagine.
I love oven-roasted vegetables, and so does my family. It seems to be the only food that never leaves leftovers at my house.
But I haven’t always had such a good relationship with oven-roasted vegetables — I’ve learned plenty of lessons the hard way. Here are a few tips and tricks I’ve picked up over the years.
Make sure your oven is hot.
Preheat to 425° F. You can even go hotter if you want to, but you have to pay closer attention to make sure they don’t burn.
