How To Roast Vegetables
Ingredients
Oils
-
as needed
none
neutral oil (e.g., avocado or canola)
-
as needed
none
extra-virgin olive oil
Vegetables
-
any
none
variety of vegetables (e.g., carrots, parsnips, sweet potatoes, red onions, beets, broccoli, cauliflower, Brussels sprouts, bell peppers, asparagus, green beans)
Seasonings
-
to taste
none
salt
-
to taste
none
black pepper
-
to taste
none
spices and herbs (e.g., dried oregano, basil, thyme, chili powder, cumin, paprika)
Instructions
- Preheat the oven to 400°F.
- Cut the vegetables into uniform pieces for even cooking.
- Coat a sheet pan with cooking spray.
- Add the vegetables to the pan and drizzle with oil, tossing to coat.
- Season with salt, black pepper, and any desired spices or herbs.
- Spread the vegetables in an even layer on the pan.
- Roast in the middle of the oven for 25 to 45 minutes, stirring halfway through for even roasting.
- Check for doneness; vegetables should be caramelized on the outside and tender on the inside.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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