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Roasted Vegetables Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Prep
Cut veggies into similar sized pieces, 1-2 inches. Peel hard squash and pumpkins. Cut in half and scoop out seeds. Slice florets off cauli and broccoli, then cut each in half.

Season
For every 2 pounds of produce, use 2 Tb olive oil, 1 tsp. kosher salt, and ½ tsp. ground black pepper.
Add flavoring and fats to vegs in a rimmed baking sheet, then toss. Boost flavor by adding smashed garlic cloves, sprigs of herbs(rosemary or thyme), and/or 1 tsp. of ground spice blend, like chili powder, garam, masla, or za'atar.

Directions:
Directions:
Roast
Preheat oven to 425º, and set racks in upper and lower thirds of oven so you can roast a double batch. Line baking sheets with parchment, for gentler browning and easier cleanup. Finish roasted veggies with squeezed citrus, shaved cheese, or chopped fresh herbs.

Combos

Cook Quickly(15-30 minutes)
Zucchini & red bell pepper
Green beans & mushrooms
Cherry tomatoes

Cook Slowly(30-60 minutes)
carrots
butternut squash
cauliflower & red onions

 

 

 

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