Easy, flavorful, with minimal work to do before putting them in the oven, roasting brings out the natural sweetness while keeping the full bodied flavor
Prep Time15 minutesmins
Cook Time40 minutesmins
Course: Appetizer
Cuisine: American
Keyword: vegetables
Servings: 4
Calories: 123kcal
Ingredients
Raw Vegetables of your choice*
Olive Oilabout 2 teaspoons for each cup of vegetables
Kosher Salt to taste
Ground Black Pepper to Tasteoptional
Herbs of your choice to tasteoptional
Instructions
Preheat oven to 425. Chop up veggies into chunks and spread out onto a rimmed baking sheet.
Drizzle then with oil, about two teaspoons of oil for every one cup of vegetables, just enough to coat. Sprinkle them with salt, pepper (if using), and dried herbs (if using) to taste. I use about a teaspoon of kosher salt for an entire pan of vegetables.
Toss veggies with your hands until well coated in oil. Place in oven for ten minutes. Remove and flip veggies over with a spatula and return to oven for another 10-20 minutes or until vegetables are the desired brownness for your liking.
*You can roast pretty much any vegetable. Examples are: Carrots, brussels sprouts, potatoes, squash, onion, tomatoes, asparagus, corn, eggplant, zucchini, turnips, bell peppers, mushrooms, cauliflower, and pretty much whatever else you come up with.