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To roast vegetables in the oven, first preheat your oven to 400 degrees Fahrenheit. Cut your desired vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, stirring occasionally, until the vegetables are tender and slightly browned.
Most root vegetables, such as potatoes, carrots, and sweet potatoes, are great for roasting. Other popular options include broccoli, cauliflower, bell peppers, and Brussels sprouts. Experiment with different combinations to find your favorite!
Yes, you can use a roasting pan for vegetables. Just make sure to coat the pan with cooking spray or oil before adding the vegetables to prevent them from sticking.
There are many ways to add flavor to roasted vegetables. You can use different herbs and spices, such as rosemary, thyme, or garlic powder. You can also sprinkle with grated parmesan cheese or drizzle with balsamic vinegar for added flavor.
Roasted vegetables can last 3-4 days in the fridge when stored in an airtight container. They can also be frozen for up to 3 months. To reheat, simply place in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.