Roasted vegetables are a simple, healthy side dish, but crispy and caramelized takes a little technique. Six steps get you there every time.
1. Choose the right vegetables
Root vegetables like carrots, potatoes, and parsnips roast well, as do broccoli, cauliflower, and Brussels sprouts. Bell peppers, onions, and zucchini work too.
2. Preheat the oven
Preheat the oven to 400°F (200°C).
3. Prep the vegetables
Wash the vegetables and chop them into bite-sized pieces. Remove stems, seeds, and tough outer layers; they turn chewy in the oven.
4. Toss the vegetables with oil and seasonings
Toss the vegetables in a large bowl with a little oil, salt, pepper, and seasonings like garlic powder, onion powder, herbs, or spices.
5. Roast the vegetables
Spread them on a baking sheet and roast for 20-30 minutes, until tender and caramelized. Toss halfway through so they cook evenly.
6. Serve the vegetables
Serve right away, or refrigerate for later. They work on their own or as part of a bigger meal.