Roasted Vegetables
Prep time | 10 minutes |
Cook time | 20 minutes |
Total time | 30 minutes |
Ingredients
- 2lb Any vegetables of your choice (Any solid vegetable can be roasted - zucchini, onion, eggplant, peppers mushrooms...etc. Try to choose similar texture vegetables so they cook at the same time (ie. don't roast harder root vegetables with softer summer veggies))
- 1 Tbsp olive oil
- salt and pepper (to taste)
Note
Roasting vegetables concentrates their flavour and brings out their natural sugars and makes them taste just so darn delicious!
This is less of a recipe and more of a guide. Use any vegetables your little heart desires! And you can shake things up with different seasonings - try adding some cumin and chili powder for a Mexican themed batch, or some dried rosemary, oregano, and basil for your next Italian feast.
Directions
1. | Preheat oven to 400 degrees. Prep your vegetables by washing, cutting the ends off, or peeling any outer skin. |
2. | Cut vegetables into uniform chunks. Try to get them all about the same size so they cook in the same time. |
3. | Toss vegetables with oil, salt and pepper and place on a parchment lined baking sheet. Make sure they are evenly spaced out. If the pan is too crowded, your vegetable won't brown so use as many pans as you need. |
4. | Roast vegetables for 20 minutes for softer ones and 30 minutes for firmer ones. |