Perfect Roasted Vegetables

You can roast just about any vegetable, even some hearty greens. Vegetables well suited to this technique include starchy roots like carrots, potatoes, parsnips, and beets; hearty vegetables like Brussels sprouts, broccoli, cauliflower. onions, fennel, bell peppers and eggplant; and squashes like butternut, acorn, or spaghetti. You can even roast more delicate vegetables like green beans, tomatoes and kale.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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Step 2

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Step 3

Preheat the oven to 425F. Line 1 or 2 baking sheets with parchment paper.

Step 4

If necessary, peel and trim the vegetables. Cut each vegetables into even sized pieces if necessary (refer to the chart for our recommendations.) Place the vegetables in a large mixing bowl and drizzle with melted fat. Toss or mix throughly so the vegetables are evenly coated.

Step 5

Spread the vegetables evenly on the prepared baking sheets. Do not crowd or overlap the veggies, or they’ll steam instead of roast. Season with salt and pepper.

Step 6

Roast the vegetables according by to the chart, flipping or stirring once to ensure they’re cooking evenly. (Cooking times are variable, so experiment and check often as the vegetables cook and you get more familiar with this technique.) Cook until the vegetables are lightly browned and are crispy on the outside and fork-tender on the inside.

Step 7

If the vegetables are browned to your liking before they’ve reached desired doneness, turn the heat down to 360F and continue roasting, checking on them every 5 to 7 minutes.

Step 8

Toss with your favorite dressing or sauce, drizzle with a balsamic glaze or seasoning with olive oil.

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