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