How to Roast Vegetables

How to Roast Vegetables:
Sometimes, this is easier said than done. You can apply this method to so many vegetables. It’s an easy thing to do at the beginning of the week and just store em all in a tupperware for lunch packing all week long! You can add sauce or spices- or mix them with beans, rice, or meat for you non vegetarians….
Preheat the oven to 375 convection, OR 400 regular. Yes, a hot hot oven will make ’em crisp!
So, first cut up your veggies into the same size pieces. Below, I used yellow onion, zucchini, mushroom, broccoli, and asparagus. Things that work well here are potatoes, sweet potatoes, cauliflour, carrots….eggplant…
^^Me in my cool apron cutting zuccini, thanks mom 🙂 ^^
So, for broccoli, you need to cut away at those branches to get to the leafy stuff.
For asparagus, you need to hold an asparagus and just break it. It will naturally break at the point where the woody, stiff part meets the more tender, tastier part. Use this tender part’s size as a guide to cut the rest of the asparagus at that same point (not exact, an estimate is just fine!)
Put all of the veggies on a lightly olive oiled baking sheet with just some salt and pepper on it.ONLY IN 1 LAYER. DO NOT HAVE VEGGIES STACKED ON TOP OF EACH OTHER. This will decrease that yummy crispiness we all want.
Bake for 10 minutes then check on them and use a spatula to just toss em around a bit so caramelization happens not just on one side of the veggies. Bake about 7 more minutes, depending on the size of the veggies.
^^Close up^^
I love cherry tomatoes- but not roasted. So I add them afterwords and they heat up just from the heat of the freshly roasted vegetables.
All done and mixed together. Taste for seasoning and serve. Easy enough right?
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