I could've sworn that in one of my cookbooks I had a chart about roasting vegetables and the temperatures and times for each veg...but I can't find it anywhere. Of course, tonight I want to roast turnips and I don't know how long they should be in the oven. Does anyone have such a reference chart for roasting vegetables? I would be forever grateful!
Hope this is in time for you:
Turnips Peeled, cut into 1/2-inch cubes 350-375 20-25 min
This didn't help me with butternut squash, but it does have turnips
cinnabun, I took a guess at 350 for about 25 minutes, so glad to hear I was on track! summer02, thanks so much for the link! It's driving me crazy that I can't find the reference chart that I know I've seen before...I'm printing that one out now and putting it somewhere I won't lose it!!
Here is that roasting chart, put into MC format for those who want it. I see they left off my fav thing: red bell peppers.
I like to put bells and zucchini on a cookie sheet and sprinkle on olive oil and lemon pepper and kosher salt (or any salt) and bake until they have a browness (I almost char them). I do em at about 425 for about 25 minutes.
Once I discovered roasted veggies (last March when I began low-carbing and saw a recipe in South Beach book) I've never stopped making various ones. It's such an easy way to make veggies and they taste awesome. Even carrots, which I don't particularly care for, are good this way. PS: our market demo'd little cubes of various roasted veggies with only canola oil and salt/pepper...4 bowls, each a different veggie: celeriac (sp?), turnip, parsnip, Kolrabi (?the one that tastes like turnip?) and people are amazed. I think folks who hate veggies or have kids who do, might be surprised to find they like veggies when roasted.
* Exported from MasterCook *
Vegetable Roasting Chart
Recipe By :
Serving Size : 0 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Asparagus, whole spears, ends trimmed and peeled 375-400 10-15 min.
Beets, peeled, 1/2-inch cubes 350-375 15-20 min.
Carrots, peeled, trimmed, sliced 1/2-inch thick 350-375 20-25 min.
Eggplant, ends trimmed, cut into 1-inch cubes 375-400 20-25 min.
Green Beans, stemmed, whole beans 350-375 10-15 min.
Mushrooms, stem trimmed, rinsed, whole (halved if large) 350-375 20-25 min.
Onions, peeled, quartered if large, halved if small 350-375 40-60 min.
Parsnips, peeled, trimmed, sliced 1/2-inch thick 350-375 20-25 min.
Potatoes, peeled or scrubbed, cut into 1/2-inch cubes 350-375 20-25 min.
Sweet Potatoes, peeled, cut into 1/2-inch cubes 350-375 20-25 min.
Tomatoes, Roma, cored, halved, seeded 325 -350 40-50 min.
Turnips, peeled, cut into 1/2-inch cubes 350-375 20-25 min.
Zucchini, ends trimmed, sliced 1/2-inch thick 375-400 20-25 min.
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