Batch Cooking With A Roasted Veggie Bowl (2024)

Batch Cooking With A Roasted Veggie Bowl is going to be a time-saver for any of you who have a super busy life. Instead of spending each day in the kitchen, just batch cook! Every Sunday, I roast a tray full of vegetables that I can use in bowls, salads, pasta, sandwiches, basically anything you want vegetables for.

Roasting vegetables is a healthy, low-fat option that brings out the concentrated flavour and natural sweetness of the vegetables.

If you haven’t roasted vegetables before, here are some quick tips to get the most out of your roasting time:

1. Roast vegetables with similar textures and size together. Example: Roots and tubers togethers, squash together, mushrooms, brassica flowers and buds (cauliflower, broccoli)
2. Don’t overcrowd the pan or you risk steaming the vegetables instead of roasting.
3. Use oil sparingly. You don’t want soggy oily veggies!
4. Roasting time depends on the size of the vegetables. (Between 25-45mins)
5. Taste test vegetables for doneness. They should be fork-tender – not mushy.

I hope my tips for Batch Cooking With A Roasted Veggie Bowl is helpful. Below are more cooking tips and times via Rouxbe.

Add your roasted veggies to recipes such as Roasted Corn & Mushroom Tartine and Roasted Radish Pesto Linguine.

Print