M&S Prepared Parsnip Wedges

Master the Art of Roasting Vegetables for Perfect Flavor

Roasting vegetables transforms humble produce into culinary delights through caramelization and intense flavor development. Begin by selecting a variety of seasonal vegetables like broccoli, carrots, potatoes, and Brussels sprouts. The key to success lies in proper preparation: chop vegetables into uniform, bite-sized pieces to ensure even cooking.

Toss them generously with high-heat cooking oil, such as olive or avocado oil, ensuring every piece is lightly coated. Season boldly with coarse salt, black pepper, and optional additions like garlic powder, rosemary, or smoked paprika. Spread the vegetables in a single layer on a rimmed baking sheet; overcrowding steams them instead of roasting. Roast at a high temperature, typically between 400°F (200°C) and 425°F (220°C), until they are tender on the inside and beautifully browned and crispy on the edges. This simple technique guarantees a delicious, versatile side dish every time.