"Roasting vegetables" are vegetables that are sturdy enough to roast in the oven for a long period of time. Roasting changes the texture and flavor of vegetables, making them taste delicious and often slightly sweeter.
Ingredients
Vegetables
- 8 cups roasting vegetables* (they can be the same or an assortment)
Oil
- 2 Tablespoons (light olive oil, avocado oil, canola oil or sesame oil)
Salt
- To taste
Instructions
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Chop vegetables into equal sized pieces.
Step 3
Add the chopped vegetables to a baking sheet.
Step 4
Drizzle with oil and toss with your hands. Spread into an even layer (avoid overlapping). Roast for 20-30 minutes until tender.
Step 5
Sprinkle salt over the sheet pan.
Notes
Below are our favorite vegetables to roast. Choose 6-8 cups of them for this recipe.
- Onion
- Bell Peppers
- Carrots
- Parsnip
- Celery
- Broccoli
- Cauliflower
- Brussels Sprouts
- Zucchini
- Summer Squash
- Eggplant
- Green Beans
- Cherry Tomatoes
- Beats
- Turnips