What am I doing wrong with roasted veg?

[TickledOnion]

I love roasted veg but mine always goes wrong. Either burnt and shrivelled or dried out or even burnt on the outside and still raw in the middle. (I'm actually an OK cook, but just mess this up every time.)

I don't want to use lots of oil so has anyone got any foolproof method for roasting butternut squash, peppers, mushrooms, aubergine, cherry toms, carrots, onions, courgettes etc without loads of oil.
Do any veg need to be cut up smaller or par boiled?

Thanks

I'm not sure you can get away with not using oil or a lot even, because you need something to keep the moisture in. Or wrap in foil perhaps instead?

you're cooking them on to high a temp if they go burnt on outside/raw in the middle and completely dried out means just for too long.

Different veg will need different cooking times - carrots in particular take ages to cook, whereas courgettes take 10 mins. Even if you parboiled the carrots they still shouldn't go in at the same time.

If you do root veg then do them together (so potatoes/carrots/parsnips/swede) though parsnips will need to be bigger than carrots and not parboiled where the others are.

Peppers/mushrooms/courgettes/cherry toms/onions can all be done together with similarish times as well.

I don't know about butternut squash/aubergine as I don't use them

WRT the oil I use oil in a spray bottle (bertolli do proper olive oil in a spray) so as not to go in at the same time.

I don't think mushrooms work in with other roast veg (and I wish they did because they're my favourite thing).

You do need oil but if you put the veg in a big bowl with a bit of oil before you pour them in the tin you can make sure they're coated and leave the excess in the bowl. Then you can cover them in tin foil which you take off 15 mins before the end. You can add a bit of balsamic vinegar for extra sweetness.

I would also chuck the cherry toms in a bit later than everything else as they don't take long to cook.

that last sentance made no sense
I meant to say I use spray oil so as not to use to much - you can always check part way through cooking and add more if necessary

okay mushrooms are not good to roast, better grilled or fried
aubergines absorb loads of oil unless presalted
toms burst and then you ended up with stewed rather than roast veg (so better to roast them separately)
carrots, squash, onions and peppers all cook at roughly the same rate so cut into similar size pieces. Cook for 30 mins and then (when just beginning to get tender) add the courgettes
Need to coat in oil and add some flavour as well (garlic, bay leaf, coriander seeds) etc.

All root veg should be cut the same size-ish.

Don't try to roast them with the "softer" veg like peppers and stuff - it won't work. The root veg takes longer.

You need, imho, a tray of "soft" or a tray of "hard" veg

Roast at around 150degC (dunno what that is in GM sorry)

And a bit of oil and toss well.

Works for me

What you are doing wrong is not using enough oil! Hth.

Also, tomatoes and onions don't take as long as say peppers and aubergines. And I don't think mushrooms roast well at all.

I use a Pampered chef stone which once used several times doesn't need any further oil, then I just spray the veg with fry light and put it into a hot oven.
I love roasted veg and butternut squash soup made after roasting it this way is so yummy