Summer never seems to last long enough in this part of the country, but when it is here we love to grill seasonal vegetables. As summer fades into fall and then inevitably to winter, we turn to roasting vegetables. There is something almost mystical about the way that roasting transforms cooler weather vegetables.

Sure you could sauté or steam them, but the end result will not be near as flavorful. In my opinion, the way to go is roasting in the oven. With proper roasting, vegetables achieve a delightful golden color with a bit of crisping or slight charring around the edges. The end result will appeal to multiple senses -- sight, smell, taste and even touch.

Many vegetables tend to thrive when roasted in the high, dry heat of the oven. Roasting certain vegetables caramelizes their natural sugars which enhances their flavor complexities. This is also a quick and simple way to get some of your daily recommended servings of vegetables with very little prep work needed in the kitchen.

Best Vegetables for Roasting

The term “best”, of course, is very subjective but in my opinion root vegetables star when roasted.

Root vegetables are some of the most nutrient dense vegetables you can find. Some of our favorites are carrots, parsnips, sweet potatoes and turnips. We also like roasting garlic and onions (although these are not considered root vegetables but actually bulbs in the vegetable family).  

Root vegetables are generally available year round, but their peak season is from early fall through the end of winter. While in season, root vegetables have a sweeter, richer flavor and tend to be juicier as well. Many people short change root vegetables because they have heard that these vegetables tend to have an earthy taste and a bitter flavor. But when properly prepared, seasoned and cooked this couldn’t be further from the truth.

If you want to venture outside of seasoning vegetables by themselves, we have also tried this blend in our Tortilla Espanola with incredible results. 

How Much and When

Mastering an ideal roasting technique is ridiculously simple. All you really need is your favorite cooler weather vegetable(s), a good quality olive oil (in our test kitchen we prefer Californian), the right seasoning and a nice hot oven. Our rule of thumb - for every 2 pounds of vegetables use approximately 1 tablespoon of a top grade olive oil and 1 tablespoon of our Roasted Vegetable Seasoning.

We like to add the seasoning before we start cooking and then we add a little bit more when we remove the vegetables from the oven.

Flavor Profile

It has a bit of sweetness that will enhance the natural caramelization of the roasted vegetables. You will also pick up a bit of heat and some tangy undertones.

What’s In It?

Hand blended from garlic, salt, paprika, onion, black pepper, thyme, red bell pepper, molasses, oregano and serrano.

Helpful Hints

We have also used this seasoning with some great success when cooking vegetables in the slow cooker. We tested this seasoning with steamed vegetables but did not feel the end result was near as spectacular.

Here is some more info on how to transform your roasted vegetables from merely good to extraordinary.

We also carry a wonderfully exotic Moroccan Vegetable Rub.

Related Blog Posts

How to Roast Vegetables
The Best Fruit and Vegetable Seasonings
Our 6 Favorite Fall Vegetables
Cooking Winter Vegetables

Nutritional Information
Serving Size 1 Teaspoon, Amount Per Serving: Calories 5.7, Fat Cal. 0.9, Total Fat 0.1g (0% DV), Sat. Fat 0.0g (0% DV), Trans Fat 0.0g (0% DV), Cholest. 0.0mg (0% DV), Sodium 163.4mg (7% DV), Total Carb. 1.2g (0% DV), Dietary Fiber 0.4g (2% DV), Sugars 0.3g, Protein 0.2g (0%DV), Vitamin A 5.1% DV), Vitamin C 1.2% DV), Calcium (1.0% DV), Iron (2.8% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.