Simple roasting techniques that help vegetables turn golden and crisp in the oven
Roasted vegetables can be full of flavor and texture when cooked the right way. The key is using high heat, proper spacing, and a light coating of oil so the vegetables caramelize instead of steaming. When done well, the edges turn golden and slightly crisp while the inside stays tender. This method works with many vegetables and makes them a satisfying side for everyday meals.
Roasted Vegetables
Ingredients
- 3 cups mixed vegetables such as carrots broccoli, bell peppers, or zucchini
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 half teaspoon salt
- 1 half teaspoon black pepper
- 1 teaspoon dried herbs such as thyme or oregano
Instructions
-
Preheat the oven to 220°C and line a baking tray with parchment paper.
-
Cut the vegetables into evenly sized pieces so they cook at the same pace.
-
Place the vegetables in a bowl and toss with olive oil, garlic powder, salt, black pepper, and dried herbs.
-
Spread the vegetables in a single layer on the baking tray, leaving space between each piece.
-
Roast for about 20 to 25 minutes, turning once halfway through so the edges brown evenly.
-
Remove from the oven when the vegetables look golden with crisp edges.
-
Serve warm as a side dish or add them to salads, grain bowls, or pasta.
