How to Roast Vegetables

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Ingredients

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  • Roasting intensifies the flavors and brings out the natural sweetness of vegetables. Especially good for roasting are beets, bell peppers, Brussels sprouts, carrots, garlic, red and sweet onions, mushrooms, parsnips, potatoes, summer and winter squash, sweet potatoes, turnips, yams

Directions

Preheat oven to 400°F.
Wash, peel or scrub vegetables. Cut into small chunks.
Toss longer-cooking vegetables (potatoes, carrots, turnips, winter squash, etc.) with 1-2 tablespoons olive oil, kosher or sea salt, pepper and/or other favorite herbs and spices.
Place in a single layer in a roasting pan and roast for 20 minutes, stirring once.
Toss remaining, quicker-cooking vegetables (mushrooms, garlic, summer squash, etc.) with more oil and seasoning add to pan. Stir to combine.
Roast for another 7-10 minutes or until all veggies are tender and browned.

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