Roasted Vegetables

Roasting vegetables brings out all kinds of flavor and depth. There’s no set recipe – just toss a few of your favorite veggies with oil and salt and roast!

Roasted vegetables
Yield 4-6 servings
Time 45-60 minutes
  • knife
  • bowl
  • rubber spatula
  • cookie sheet or large baking pan
  • 3 cups mixed veggies, sliced or chopped, such as
    – bell peppers
    – broccoli
    – cauliflower
    – carrots
    – fennel
    – garlic
    – leeks
    – mushrooms
    – onions
    – zucchini
  • 2-3 T olive oil
  • 1½ t coarse salt
  • pepper
Directions Preheat oven to 375.

Combine everything in the bowl, then transfer to cookie sheet. Bake for 30 minutes, stirring after 15.

Remove from oven and taste for doneness – the veggies should still be somewhat firm but not crunchy. Otherwise, roast another 10 to 20 minutes.

Notes My favorite combination of roasted veggies is carrot, zucchini, fennel, red onion, and a bit of cauliflower leaf – see photo.
Help Abbreviations  |  Conversions  |  Cooking tips
Roasted vegetables

Leave a Reply