How to Roast Vegetables
Easy step-by-step instructions for the BEST oven roasted vegetables. Tender, lightly crispy edges, caramelized and loaded with delicious flavor!
Servings: 4
Calories:
Equipment
- large rimmed baking sheet (18 x 13" used)
- optional: parchment paper for easier cleanup
Ingredients
5 cups TOTAL vegetables:
- 1 small zucchini ends trimmed, skin on and sliced
- 2 medium carrots peeled and sliced
- 8-10 mini bell peppers trimmed and seeded
- 1 small head cauliflower, broccoli OR combination cut to florets
- 1/2 small red onion peeled and cut in chunks
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees then (optional) line a baking sheet with parchment paper for easier cleanup.
- Cut the vegetables into uniform sizes then transfer them to the baking sheet.
- Transfer the cut vegetables to the baking sheet. Drizzle 2 tablespoons of olive oil over the top of the vegetables. Season with salt and pepper to taste, gently toss to coat (I use my hands) then evenly spread in a single layer on the baking sheet.
- Bake 30 minutes or until tender with lightly crisp edges stirring halfway through the cooking time. Remove from the oven and eat right away.