Roasted Vegetables Recipe

Roasted Vegetables Recipe

This is a simple recipe for perfectly roasted vegetables that are crispy on the outside and tender on the inside. You can use any combination of your favorite vegetables, but some common options include broccoli, Brussels sprouts, carrots, potatoes, onions, and peppers.

Ingredients:

• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound mixed vegetables, cut into bite-sized pieces (such as broccoli, Brussels sprouts, carrots, potatoes, onions, and peppers)
• Optional: Chopped fresh herbs (such as parsley, thyme, or rosemary)

Cooking Guide:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the vegetables with olive oil, salt, and pepper.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast for 20-25 minutes, or until the vegetables are tender and golden brown on the edges.
6. Toss the vegetables halfway through roasting to ensure even cooking.
7. (Optional) If you like your vegetables extra crispy, roast for an additional 5-10 minutes.
8. Garnish with chopped fresh herbs, if desired. Serve immediately.

Tips:

• Cut the vegetables into similar-sized pieces to ensure even cooking.
• Don’t overcrowd the baking sheet. This will prevent the vegetables from roasting evenly and will steam them instead of crisp them.
• Use a variety of vegetables for a more colorful and flavorful dish.
• For softer vegetables like zucchini or eggplant, toss them with a little extra olive oil before roasting.
• Add a squeeze of lemon juice or a splash of balsamic vinegar to the vegetables before roasting for a brighter flavor.
• Roasted vegetables can be served as a side dish, appetizer, or even a main course.
• Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or microwave.

Enjoy your delicious roasted vegetables!