Root vegetables like carrots, potatoes, and parsnips are delicious when roasted. To roast these vegetables, preheat your oven to 400°F. Cut the vegetables into uniform sizes to ensure even cooking. Toss them in olive oil, salt, and your favorite herbs or spices. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until they are tender and golden brown.
Cruciferous vegetables such as broccoli, cauliflower, and Brussels sprouts can also be roasted to perfection. Preheat your oven to 425°F for these vegetables. Cut the vegetables into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are crispy on the edges and tender on the inside.
Nightshade Vegetables
Nightshade vegetables like bell peppers, tomatoes, and eggplant can be roasted for a delicious addition to any meal. Preheat your oven to 375°F for these vegetables. Cut the vegetables into slices or chunks, depending on your preference. Toss them in olive oil, garlic, salt, and pepper. Roast for 15-20 minutes, or until they are soft and slightly charred.