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Batch Roasted Vegetables

Stop Food Waste Blog

Batch Roasted Vegetables

Aug 28, 2020

Stop Food Waste Blog

Batch roast wilting vegetables to keep them from the compost and complement many meals.

During our recent heat spell when it was hot and smokey, I barely cooked all week. It left me with a lot of vegetables that looked a little...meh? I little floppy, wrinkly, and kind of on the edge. When the fog came back, I did a big batch of roasted vegetables to clear some space in my fridge, use up my veggies, and now I have a fridge full of prepared food to complement dinners, add zing to my salads, and help with the afternoon snacks.

This particular roast-a-thon included: cauliflour with the end of a bag of baby carrots, zucchini with a handful of wrinkled cherry tomatoes, and beets. For the beets, I steam them whole in a lidded oven-safe (pyrex) bowl with an inch of water. Since I was on a roll, I stove-top braised beet greens followed by fresh spinach that was on it's last day of fridge life. I try to maximize my oven and will roast vegetables when I cook a pizza for the kids. 

I am a big fan of the non-recipe-recipe, but here's some guidance:

  • Heat oven to 425°F
  • Chop vegetables to roughly the same size
  • Add plenty of olive oil and mix vegetables until coated.
  • Add salt, pepper and herbs of choice, if desired.
    • Consider red pepper flakes (leftover from your take-out pizza?)
    • Whole cloves of garlic
    • Half a lemon, cut side down, to squeeze on top after (especially delicious on brocolli or cauliflower)
    • Dry or fresh herbs of your choice 
  • Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. 


The Kitchn has recommendations on roasting times and other tips, such as vegetable pairings.

Related: Sheet Pan Meal