Easy Roasted Vegetables

Few things rival a heaping plate of perfectly roasted vegetables. The edges are crisp and caramelized, and the interior is tender and sweet.

Course Side Dish, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet, Vegan, Vegetarian

Keyword roasted vegetables, vegetables

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 100kcal

1 to 2 pounds vegetables of choice cleaned, peeled if necessary, and cut into uniform pieces
2-3 tablespoons good-quality oil I used olive oil
Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Line a large baking sheet (or two) with parchment paper or foil.
Place the vegetables in a large bowl, add 2 tablespoons of oil and toss to coat. If the vegetables aren’t coated evenly, add another tablespoon, and toss to coat.
Transfer the vegetables to the prepared pan(s) and spread out in a single layer. Note: If you’re using vegetables with different cooking times, start with the longer-cooking vegetables. Season with salt and pepper.
Roast until the vegetables are fork-tender and browned, checking after the first 10 minutes and adding vegetables in order of their cooking time (longest to shortest).
Transfer the roasted vegetables to a serving plate, season with salt and pepper (if desired) and serve.
Refrigerate leftovers in an airtight container for up to 3 days (cold roasted vegetables are excellent in salads and sandwiches).