Roasted Vegetables

Tips for roasting

  • Cut your vegetables into similar sizes to ensure cooking consistency.
  •  Veggies will shrink when roasted, so plan ahead with quantities.
  • The heat needs to be high – 425 degrees F. The high temperature ensures that the veggies will cook quickly; they’ll brown on the outside, but stay tender on the inside.
  • Don’t overcrowd. A single layer works best.
  •  Smaller pieces have more surface area that will be exposed to the heat, giving them a better chance to crisp and brown. Don’t use big chunks.
  • Drizzle olive oil and sprinkle salt and pepper over veggies and mix them in a bowl  to lightly coat before placing on the pan.
  • Baking pans with low sides are best – cookie sheets
  • Start checking after about 20 minutes. Fork test and stir around to encourage even browning and crisping.
  • This method can be used with several different veggies – in any combination – eggplant, onion, garlic, green beans, carrots, beets, peppers,  tomato, hot peppers, scallions … possibilities are endless

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