How to perfectly roast vegetables:
I have truly never found a veggie that I don’t love roasted. Broccoli, cauliflower, brussels sprouts (amazing!), beets, asparagus, carrots, squash, eggplant and even celery all work great.
Roasted veggies are so easy and roasting is my go-to method for cooking them for quick and easy meals.
Chop the veggies and place in a single layer on a nonstick cookie sheet or line it with foil. I use the foil method as my pans are not nonstick. You can even reuse that foil for multiple roasting saving you some money.
Drizzle the veggies with olive oil and sprinkle with salt and pepper.
I bake them at 400 degrees for 20 to 30 minutes or so depending on the veggie. Check them frequently by piercing them with a fork until tender. I usually do my first check at 15 minutes. I like them tender but not falling apart.
I use these roasted veggies as a side dish on their own or mixed with quinoa, pasta and couscous, for my roasted vegetable soup or over some greens for a salad. My friends love them as well and are always amazed at how easy they are with only olive oil, salt and pepper. I recently had a girls’ night party and oh how it did my heart good to see those girls gathered around the stove snacking on the leftover roasted veggies!
Roasting veggies makes them so sweet! They really go fast, make extra. Plus it’s a way to use produce that’s on sale or use up some veggies from your refrigerator that are not the freshest.