Roasted Vegetables

Preheat the oven to 425°F. For easy clean up, line 1 or 2 large baking sheets (depending on how many veggies you are roasting) with aluminum foil or parchment paper. Set aside.

Prep the vegetables. Wash, dry, and peel the vegetables, if desired, then cut into uniform pieces so they cook evenly.

Place the vegetables on the prepared baking sheets. Drizzle with oil and season with salt and pepper. Toss until well coated. *See the post for additional seasoning ideas.*

Spread the vegetables out in a single layer, making sure they are not touching. If they are too crowded, the vegetables will steam instead of roast. Make sure you put similar vegetables that take the same amount of time to cook on the same pan, see the post for cooking times. If you want to cook different vegetables on the same pan, you can always start cooking the veggies that take longer first and add the other vegetables later.

Roast until the veggies are tender and slightly charred around the edges, tossing halfway through. If you’re roasting two sheets at the same time, switch the racks halfway through the cooking time so the vegetables cook evenly.

You can serve the roasted vegetables immediately or let cool and store in the fridge in an airtight container so you can use them all week.