Roasted Vegetables
A straightforward guide to caramelized, crisp-edged roasted vegetables, perfect for weeknight meals and special occasions.
Ingredients
Main Ingredients
- 4 cups Assorted vegetables (carrots, bell peppers, broccoli, etc.) Choose a mix of your favorites or seasonal vegetables.
- 2 tablespoons Olive oil Can be substituted with avocado oil for a higher smoke point.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Adjust to taste.
- 1 teaspoon Optional herbs (like rosemary or thyme) Use fresh or dried as available.
- 1 tablespoon Fresh herbs or lemon zest for finishing Adds brightness before serving.
Instructions
Preparation
- Cut the vegetables evenly to ensure they are the same size.
- Toss the cut vegetables with olive oil, salt, pepper, and optional herbs.
- Preheat the oven to 425°F (220°C).
Cooking
- Spread the vegetables on a large baking sheet, ensuring they are not overcrowded.
- Roast in the oven for 20-40 minutes, flipping halfway through.
- Check for golden edges to determine doneness.
- Finish by adding fresh herbs or lemon zest before serving.
Notes
Store roasted vegetables in an airtight container in the fridge for up to four days. Reheat on a sheet pan at 400°F to regain crispness. For batch cooking, consider roasting separate trays by vegetable type. Freeze portioned cooked vegetables for later use.