Roasty, Toasty Veggie Salads

Roasty, Toasty Veggie Boost

We all know vegetables are good for us—but how do you make them irresistible? The answer: roasting. This simple cooking method transforms everyday veggies into melt-in-your-mouth morsels bursting with sweetness and flavor. Combine them with proteins and grains for hearty sheet pan meals or vibrant roasted salads. Cleanup is a breeze, and the possibilities are endless.

Why Roast?

Roasting unlocks a vegetable’s full potential, enhancing its innate sweetness through caramelization. The result? Sweet, nutty, and toasty flavors, with crispy skins encasing tender flesh. Plus, roasting can actually boost your body’s absorption of certain nutrients, like the carotenoids in carrots. It's a win for both taste and health!

The Science of Flavor

Roasting vegetables at high heat (400°–450°F) triggers caramelization and releases aromatic compounds, intensifying their flavor. Whether you’re a veggie enthusiast or a reluctant eater, roasting is a game-changer. With the right recipe, even the most skeptical diners can be converted.

6 Roasting Success Tips

Choose your Veggies: Go for a mix of hearty vegetables, like sweet potatoes, carrots, cauliflower, broccoli, and Brussels sprouts. 

Prep: Wash, peel (if necessary), and chop your vegetables into similar-sized pieces to ensure even cooking. 

Season: Toss with a neutral, heat-tolerant oil like Don Carlos Extra Virgin Olive Oil, Grape Seed or Sun Meadow oil. Lightly sprinkle with sea salt.

Don't Crowd the Pan: Give veggies room to release moisture and brown properly. Overcrowding leads to steaming, not roasting.

Roast: Pre-heat oven 425°F. Roast at high temperature for perfectly browned, crispy results.

Timing is Everything
Sturdier vegetables (like carrots, potatoes, squash, and cauliflower): 25–35 minutes.
Lighter vegetables (like broccoli, bell peppers, and Brussels sprouts): 15–20 minutes.
For mixed veggies, add quicker-cooking ones partway through.

Spread the Love: Divide into airtight containers and refrigerate up to 5 days. Use them in salads, bowls or as a simple side dish.

Flavor Inspiration
Elevate your roasted vegetables with spices, oils, and vinegars. Here are some pairing ideas:

Mediterranean: vomFASS Garlic or Lemon Extra Virgin Olive Oil with Forest Blossom Honey Balsamic.
Asian: vomFASS Ginger Sesame Oil with a splash of Ginger-Grape Balsamic Vinegar with Lemon.
Jamaican: vomFASS Chili Oil with Mango Balsam for a tropical twist.

Your Winter Veggie Wonderland

Our staff is here to help you find the perfect oils, vinegars, and seasonings to transform your next tray of roasted veggies into a culinary masterpiece. Stop by today and explore the magic!

Roasted Vegetable Salad