Recipe Details

Preheat the oven: You want the oven hot when you put in the vegetables. A less-than-hot oven will turn out less-than-browned vegetables. Preheat oven to 425 F. Generally, roast vegetables for 35-40 minutes. Cooking times may vary depending on types of vegetables.

Cut vegetables into even pieces.Smaller vegetables can be roasted whole, as long as they are of even sizes, so vegetables cook at an even rate. Generally, vegetables need to be trimmed and cut. Smaller, bite-sized pieces are easier to eat.

Toss vegetables with oil Either in roasting pan or large bowl, drizzle vegetables with 1-2 tablespoons of olive oil or oil of your choice. Toss to coat as evenly as possible. Oil helps vegetables to brown. Add coarsely chopped garlic, slices of chilies or pepper flakes or other seasonings to taste

You want plenty of hot air around the vegetables. The less the vegetables touch, the more evenly they brown.

Sprinkle a little salt (about ¼ teaspoon) before putting in oven.

When vegetables start to brown, give the pan a good shake or use a spatula to turn the vegetables to move them around a bit.

Roasted vegetables should be brown and tender. Keep vegetables in hot oven until they are both. If vegetables start to get too dark, cover with foil until tender, then cook for a final 5 minutes or so with foil off. If they aren’t browning, increase heat in oven and move pan to top of oven.

‘Finish’ the Vegetables Roasted vegetables are best with a final drizzle of olive oil and sprinkle of salt. Other final hits of flavor can include: Freshly ground black pepper Fresh lemon juice Minced herbs (mint, parsley, thyme or just a wee bit of rosemary) Balsamic vinegar

Serve warm or let cool