Oven Roasted Vegetables

Oven Roasted Vegetables

Oven-roasted vegetables turn humble ingredients like carrots, beetroot, and onions into a wonderful delight. They are coated with butter as well as aromatic garlic and thyme. These roasted gems add comfort, taste, and texture to any meal. Enjoy them as a tasty side, showcasing the beauty of simple home cooking.
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Instructions

  • Preheat the oven to 225 °C.
  • Scrub carrots and peel beetroot and onions. Cut the vegetables into halves and put them on a baking tray.
  • Mix butter with garlic, salt, pepper, and thyme. Pour the mixture over the vegetables, coating them well.
  • Roast in the middle of the oven for 20–25 minutes. Decorate with fresh thyme.
Enjoy!

FAQ: Questions about oven-roasted vegetables

Explore the art of making oven-roasted vegetables with our guide. We review your most-asked questions on cooking vegetables in the oven. Keep reading below to learn more!

What temperature should the vegetables be roasted at?
Heat your oven to 225 °C for perfectly roasted vegetables. This temperature cooks the vegetables evenly and gives them a wonderful, caramelised exterior. If you use a convection oven, which is great for making vegetables crispy because it circulates air, set it to 190 °C. Remember to rotate the baking tray halfway through, as this helps the vegetables cook evenly and prevents them from burning at the back of the oven.
Do I need to peel vegetables before roasting them?
You do not have to peel the vegetables for roasting. Vegetables like carrots and beetroot can be thoroughly washed and roasted with their skins to enhance texture. The choice to peel or not usually depends on your preference or how much time you have.
How should I store and reheat my oven-roasted vegetables?
Store fresh-tasting oven-roasted vegetables in an airtight container in the fridge. They will stay good for up to five days. To reheat, spread them on a baking tray and heat them in the oven at 170 °C until heated through. This keeps their texture and taste intact. If you have more roasted vegetables than you can eat right away, freeze them in a freezer-safe airtight container. They will keep for three months. When you are ready to eat them again, reheat them from frozen. They might not be as crisp after freezing, but they will still taste great.

Ingredients

Mixed vegetables (such as fresh carrots, beetroot, and onions)
1 kilo
Arla® LactoFREE Slightly Salted Spreadable
2 tbsp
Garlic clove, pressed
1
Salt
1 tsp
Black pepper
1 pinch
Dried thyme
1 tsp
Other recipes
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Tips: Cooking the best oven-roasted vegetables

Our helpful tips will take your oven-roasted vegetables to new heights and show you how to make this dish.

Cut vegetables into uniform size

To ensure your roasted vegetables cook evenly, chop them into similar sizes. Dice larger vegetables like beetroot and carrots into small, even pieces and onions into wedges. Remember, vegetables shrink while roasting, so avoid cutting them too finely to prevent overcooking.

Prevent sogginess

For crisp, caramelised vegetables, spread them in a single layer on the baking tray. This allows hot air to move freely, ensuring the vegetables are roasted rather than steamed.

Make easy oven-roasted vegetables

Oven-roasted vegetables offer a delightful combination of taste, texture, and colours. They are quite tasty on their own but also make for a great side dish for meat and fish. Toss the vegetables with butter, herbs, and garlic and pop them into the oven. While the oven does its magic and turns them into crisp, tender, caramelised delights, you can spend your time entertaining the guests.

Are you looking for more vegetables to experiment with? Go for our rosemary potatoes, Hasselback potatoes, or even white asparagus with browned butter.

Lightly crisp and tender

One of the reasons oven-roasted vegetables are so popular is their lovely textures when prepared in the oven. Their lightly crispy exterior and their melt-in-your-mouth tenderness are hard to resist. The oven's high heat caramelises the natural sugars in the vegetables, creating a wonderful sweetness. Every bite is a delicious contrast so good it will make you come back for more.

Aromatic taste from garlic and thyme

Garlic and fresh thyme unite with butter to give the vegetables a wonderful aromatic coating. As a bonus, the coating helps enhance the caramelisation process in the oven. This buttery blend will infuse the carrots, beets, and onion with rich, savoury, and herbaceous notes.

Experiment with different vegetables, spices, and herbs

While we use carrots, beets, and onions for our recipe, you can easily swap them out with different ones. For instance, sweet peppers, courgettes, sweet potatoes, and cherry tomatoes. When roasted, each one caramelises and provides its own sweetness.

Another way to add your own touch to the dish is to play around with spices and herbs. Switch out garlic and thyme with cayenne pepper for a bit of heat or cumin and paprika for smoky undertones. You can also use fresh herbs like rosemary or parsley, adding a refreshing touch to the vegetables. These blend well with the butter and infuse the veggies with amazing flavours.

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