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Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too...
- Side-Dish
- 3 min
- 172
- Ina Garten
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Oven-Roasted Vegetables. Preheat the oven to 425 degrees. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon ...
- Wash and get to peeling. Naturally, the first step of preparing vegetables to roast is washing them, even those you plan to peel. A thorough rinse under the kitchen faucet, some light scrubbing, and drying with a paper towel ought to do the trick to remove most dirt and germs.
- Cook at high temperatures. Ina Garten suggests always cooking vegetables at a high temperature; anywhere between 400 F and 425 F is best. "You want to cook them at a high temperature so they get caramelized on the outside because all the sugars in the vegetables caramelize," Garten explained last year on "The Drew Barrymore Show."
- Don't chop the vegetables too small. One thing Ina Garten always makes note of in her roasted vegetable recipes is the necessity of chopping veggies into large pieces.
- Keep it simple with the seasoning. Garten is a big believer in the power of salt, and encourages others to be less afraid of it. "I'm a salt freak," Garten told Eater in 2022.
- Large Pieces = OK. When cutting up your veggies to add to your sheet pan, keeping the chopped pieces large (especially with water-packed produce) is OK, and in some cases preferred, according to Garten.
- Keep It to One Layer. Before you dump a pile of overlapping vegetables onto your sheet pan, think twice. In recipes like her Roasted Broccolini & Cheddar and Roasted Carrots, Garten recommends keeping your veggies in one layer with no overlap.
- Toss Your Veggies Mid-Roast. This might feel tedious, but it's entirely worth it for an even roast. In her recipe for Roasted Butternut Squash, Garten states that tossing the pieces of squash once during cooking with a large metal spatula will help the cubes brown evenly.
- Season with Herbs and Cheese. While seasoning your veggies with salt, pepper and oil before placing them in the oven is standard and tasty, Garten is a fan of taking it up a notch.
Feb 5, 2021 · To start, you’ll preheat the oven to 425 degrees, and while that’s preheating, cut the veggies into 1- to 1 1/4-inch cubes. Spread the veggies across a baking sheet (or two, depending on how...
- Kristine Cannon
Jan 31, 2015 · Ina Garten’s Oven-Roasted Vegetables. From: Barefoot Contessa Back to Basics, Ina Garten, 2008. Serves: 3-4. Prep Time: 15 mins. Cook Time: 45 mins. Ingredients: 1 small fennel bulb, top removed. 1/2 lb small potatoes. 3 tbsp olive oil.
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Feb 5, 2021 · To start, you’ll preheat the oven to 425 degrees, and while that’s preheating, cut the veggies into 1- to 1 1/4-inch cubes. Spread the veggies across a baking sheet (or two, depending on how...
