Roasted Vegetables Recipe
Roasted Vegetables are a delicious and nutritious side dish that can be enjoyed on their own or served alongside a main course. To make roasted vegetables, first, preheat your oven to 400°F. Then, wash and chop your vegetables into bite-sized pieces. Popular vegetables for roasting include carrots, broccoli, cauliflower, sweet potatoes, Brussels sprouts, and zucchini.
Next, place the vegetables in a single layer on a baking sheet and drizzle with olive oil. Use your hands to toss the vegetables, ensuring that each piece is coated in oil. Sprinkle with salt and pepper, and any additional herbs or spices you prefer, such as rosemary, thyme, or paprika.
Roast the vegetables in the oven for 25-35 minutes, or until they are tender and slightly caramelized. Be sure to toss the vegetables once or twice during cooking to ensure even browning.