How To Cook The Perfect Roast Vegetables

roastveg_bannerSo, I can’t believe it’s April already! You know what they say…time flies when you’re cooking up a storm. The days are slowly but surely getting shorter, which means the warmer months are coming to a close and it’s time to welcome the cooler climate. This paints a picture of lathering up the layers, getting cosy with a good book and a steamy cup of chamomile tea, and creating nourishing and heart-warming meals.

Winter is my favourite season by far for food. This is because it gives both an abundance of fruit and vegetables, but also more than one reason to get that oven cranking. For me, dinners during winter often revolve around roasting vegetables as I crave the heartiness and intense caramelisation that roasting provides. Roasted vegetables alongside a nice roast chicken, roasted vegetables for a snack, and even roasted vegetable soups. Delicious, I just can’t get enough.

Today I want to run you through how to cook the perfect roast vegetables. Although roasting vegetables is as simple as combing vegetables with oil and seasoning and popping them in the oven. There are a few handy tips and tricks that can make you the ULTIMATE veggie roaster.


roastveg_03When you are prepping the veggies make sure that they are roughly the same size. This will ensure the vegetables are consistent and crunchy. 

roastveg_02Would you check out those vibrant colours!! When roasting your vegetables, always watch that the baking tray isn’t too overcrowded, otherwise the veggies will steam and not roast.

roastveg_04The finished product. I’m getting hungry just looking at them. The best thing about roast veggies is they complement soooo many dishes. Incorporate them as a side dish or throw them into your fave salad to make things interesting (and delicious). 

Recapping Rhi’s Rules for roasting vegetables:
  • Make sure the baking tray isn’t overcrowded, otherwise the veggies will steam and not roast.
  • Cook in a moderately hot oven, around 190C.
  • To ensure the veggies cook evenly, turn each tray around half way through cooking, as well as swap racks if you are using more than one tray.
  • When prepping the veggies, make sure that they are roughly the same size.
  • Oil is important so the veggies don’t  dry out – be liberal, fat is your friend!
  • Flavour the veggies according to the rest of the meal – paprika, cinnamon and cumin for Moroccan dishes. Rosemary, garlic and cracked pepper is great for roasts and accompanying Italian dishes. Fennel, lemon zest and sea salt goes well with fish. You could even eat roast vegetables as a salad – just stir through some spinach, rocket and fresh herbs, or adding goats cheese – which goes especially well with the beetroots!


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  1. Lisa on said:

    Hi Rhi,

    When you say to be liberal with oil, do you know whether this fat is good for us? I’m asking because I remember being told that fresh olive oil is good, but once it is cooked, it turns into ‘bad fat’…. Any advice to clear this up for me?
    Thanks! xx LISA

    1. Rhi Mack on said:

      Hi Lisa!

      Yes, you are completely right. Olive oil is high in unsaturated fats, which means it is quite unstable, so there is a risk it will turn rancid and act similar to trans fats in the body if it has been subjected to harsh environments, such as high heats. This is why it is important that you only buy extra virgin olive oil, as the other olive oils such as “light” and “pure” have gone through a harsher processing that damages the volatile fats.

      I only really use two fats or oils when I’m cooking, coconut oil and ghee. Both of these fats are highly saturated, which means the fats are also highly stable and are able to be heated without the fats molecular structure becoming compromised.
      I use coconut oil liberally over these roast veggies, and I find it really adds to the depth of the vegetables flavour.

      And why I suggest to be liberal with fat is because most people are wary of using any fat in their cooking. Fat (particularly saturated fats) not only adds to the flavour and prevents the roast vegetables from drying out, but it also aids in the digestion of your foods and has many other health benefits including supporting your immune system.

      Hope I have cleared things up a little for you Lisa.

      Any more questions let me know :)

  2. Alicia on said:

    Hi Rhi!

    Such a small world! I work for LJ at Jindalee & my mum Angela Miller & I have been in most of your classes with Brenda at mondo! Hope you are well! So awesome to see all your knowledge on MNB!

  3. Candyce on said:

    Great article, I’m not a great cook, but I found this article helpful! I will have to try this tonight, those veggies look delicious! Very simple yet nutritious.

  4. Kayla on said:

    I followed this recipe and added the roast vegetables to some baby spinach, it was delicious the only problem was the green beans were like charcoal; should I add the green beans towards the end so they don’t burn but are still roasted?
    Thank you x

  5. Annabel on said:

    Yum!! Am so having this with my Roast Lamb tonight!! Can’t wait to have the left overs for lunch tomorrow as well : D

  6. helen on said:

    Thanks for the tip about using extra virgin olive oil. I hadn’t understood the difference between the extra virgin and the other before. I had heard that grape seed oil was also a good choice for cooking? What do you think?

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