Roasting is such a delicious way to enjoy vegetables! Have fun experimenting with different ways to serve them. Eat them on their own or use as an ingredient in so many recipes; Salads, pastas, pizzas, side dishes - you can’t go wrong!
IMPORTANT: wash vegetables well before starting!
1 to 2 pounds of any vegetable
Oil (vegetable oil/ canola oil/ or olive oil)
Tools: Knife, cutting board, mixing bowl, spoon, spatula, baking sheet/ oven-safe skillet/ or baking dish
1. Heat oven to 425°- 450° F with rack in the middle position
2. Chop up the vegetables
Cut the vegetables into similar sized pieces so they cook evenly (Smaller pieces will cook more quickly; larger pieces will take longer).
3. Toss the vegetables with oil and salt and pepper
Transfer the vegetables to a mixing bowl. Toss with oil, salt, and pepper so the vegetables are lightly coated.
4. Spread onto a baking sheet
Spread vegetables out onto a baking sheet or baking dish, making sure they are in a single layer with a little space in between. If vegetables are too crowded, your vegetables will steam instead of roast!
5. Estimate your cooking time
Softer vegetables (ex. peppers, asparagus and cauliflower) will cook in about 20 minutes or so. Harder vegetables (squash, potatoes and root vegetables) will take longer, about 30 to 40 minutes.
6. Roast the vegetables until tender
Place the vegetables in the oven and begin roasting. Check and stir the vegetables every 10 to 15 minutes. Continue roasting until the vegetables are easily pierced with a fork or knife and turn golden.
Transfer the vegetables to a serving dish and taste; sprinkle with more salt or pepper if needed. Serve hot, or allow to cool, transfer to a covered container and store in fridge.
If you want to share any photos of your cooking or have any questions please feel free to get in touch with Melissa at email@example.com