Roasted vegetables

Which Vegetables Can Be Roasted?


Almost any vegetable can be roasted, but some work exceptionally well due to their texture and flavour transformation. Here are some of the best options:

Root Vegetables – Carrots, parsnips, beets, sweet potatoes, and potatoes become tender and slightly sweet when roasted. They are rich in fibre, vitamin A, and potassium.

Cruciferous Vegetables – Broccoli, cauliflower, Brussels sprouts, and cabbage develop crispy edges and a deep, nutty flavour. They are packed with vitamin C, fibre, and antioxidants.

Peppers and Tomatoes – Bell peppers, cherry tomatoes, and even chilli peppers intensify in sweetness when roasted. They provide vitamin C, lycopene, and other antioxidants.

Alliums – Onions, garlic, shallots, and leeks caramelise beautifully, adding a rich, savoury depth to any dish. These veggies support the immune system and contain anti-inflammatory properties.

Nightshades – Eggplant and zucchini absorb seasonings well and develop a creamy texture when roasted. They provide fibre, vitamins B6 and C, and important minerals.

Mushrooms – While not technically vegetables, mushrooms are excellent for roasting, bringing out their umami richness. They are a good source of B vitamins and antioxidants.

Why Roast Vegetables?

Enhances Flavour – The natural sugars in vegetables caramelise, creating a deeper, richer taste.
Retains Nutrients – Unlike boiling, which can strip away vitamins, roasting preserves key nutrients like vitamins A, C, and potassium.
Easy to prepare – Simply chop, season, and roast—no complex cooking techniques required!
Versatile – Roasted vegetables pair well with almost any meal, from breakfast omelettes to grain bowls and protein-rich dishes.

Roasting vegetables is a fantastic way to add more nutrition and variety to your diet while enjoying rich, satisfying flavours. Whether you prefer a medley of colourful veggies or to focus on your favourites, this cooking method will make healthy eating both effortless and delicious!