Best Roasted Vegetables Flavors (Print Version)
# Ingredients:
→ Vegetables
01 -
4 to 8 cups assorted fresh vegetables, washed and cut into uniform pieces
→ Seasoning
02 -
1 to 2 tablespoons olive oil or avocado oil
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Set oven to 220°C. For easy cleanup, line one or two large baking sheets with parchment paper or aluminum foil as appropriate for the quantity of vegetables.
02 -
Wash, dry, and peel vegetables if desired. Cut all vegetables into similarly sized pieces for uniform cooking.
03 -
Arrange vegetables on prepared baking sheets. Drizzle with olive or avocado oil, sprinkle with kosher salt and freshly ground black pepper, then toss until evenly coated.
04 -
Spread vegetables in a single layer, ensuring pieces do not touch. Group vegetables with similar cooking times on the same pan. If using mixed types, stagger additions by roasting firmer vegetables first.
05 -
Place sheets in oven and roast for approximately 25 minutes or until vegetables are tender and lightly charred at edges, tossing halfway. If using multiple trays, rotate racks at the halfway mark for even cooking.
06 -
Enjoy vegetables immediately, or allow to cool before transferring to an airtight container and storing refrigerated for use throughout the week.
# Notes:
01 -
Include a variety of vegetables for complex flavours; ensure even cutting for consistent roasting.
02 -
For additional flavour, add dried herbs, minced garlic, or smoked paprika prior to roasting.