If I’m including beets, I do them in a separate roasting pan so they don’t stain the other veggies. You can include parsnips, turnips, rutabagas, sweet potatoes, and winter squash. If you’re roasting cauliflower or Brussels sprouts, do them in a separate pan; they won’t take as long.
According to Cooking Light, it’s critical to cut the vegetables into uniform pieces and leave room in the pan so they don’t steam. They recommend pre-heating the pan. I don’t because I have a ceramic lasagne pan and if I put anything remotely cold into it, you can crack the pan in half. Been there, done that.
If your veggies aren’t fork-tender after 30-40 minutes but are getting brown, turn the heat down to 350F/180C/gas mark 4 to cook them until they are done. They should pierce easily with a fork and be crispy on the outside, tender on the inside. Be very careful tasting them, you can get a nasty burn. Cut in half and blow on it until it’s not hot to the touch before tasting.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).