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Easy Roasted Vegetables
Credit:
Marcus Nilsson
Recipe Summary
prep: 10 mins
total: 1 hr
Ingredients
Ingredient Checklist
Potatoes, such as russet, cut into 3/4-inch pieces
Cherry or cocktail tomatoes, halved
Summer squashes, such as zucchini, cut into 1/2-inch rounds
Bell peppers (stems, ribs, and seeds removed), cut into 3/4-inch pieces
Carrots, peeled and cut on the bias into 1 1/2-inch pieces
Green or white cauliflower florets, cut into bite-size pieces
Extra-virgin olive oil
Kosher salt and freshly ground pepper
Cook's Notes
Whether you’re making one kind or a combination, be sure to spread them in a single layer and not crowd them, to prevent steaming. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you’re serving.
Gallery
Easy Roasted Vegetables
Credit:
Marcus Nilsson
Recipe Summary
prep: 10 mins
total: 1 hr
Gallery
Easy Roasted Vegetables
Credit:
Marcus Nilsson
Easy Roasted Vegetables
Credit:
Marcus Nilsson
Easy Roasted Vegetables
Recipe Summary
prep: 10 mins
total: 1 hr
Recipe Summary
prep: 10 mins
total: 1 hr
prep: 10 mins
total: 1 hr
prep:
10 mins
total:
1 hr
Ingredients
Ingredients
- Potatoes, such as russet, cut into 3/4-inch pieces
- Cherry or cocktail tomatoes, halved
- Summer squashes, such as zucchini, cut into 1/2-inch rounds
- Bell peppers (stems, ribs, and seeds removed), cut into 3/4-inch pieces
- Carrots, peeled and cut on the bias into 1 1/2-inch pieces
- Green or white cauliflower florets, cut into bite-size pieces
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
Directions
Preheat oven to 400 degrees. Toss vegetables with enough oil to evenly coat in a thin film; season with salt and pepper. Spread in a single layer on one or more rimmed baking sheets, without crowding.
Roast, stirring vegetables once (and rotating sheets’ rack positions, if using two or more sheets) halfway through, until tender and golden brown in places, 40 to 50 minutes. Serve, or let cool completely and refrigerate in an airtight container up to 1 week. Vegetables can be reheated in the microwave or in a 350-degree oven until warmed through.
Cook's Notes
Whether you’re making one kind or a combination, be sure to spread them in a single layer and not crowd them, to prevent steaming. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you’re serving.
Cook’s Notes
Whether you’re making one kind or a combination, be sure to spread them in a single layer and not crowd them, to prevent steaming. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you’re serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Easy Roasted Vegetables
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Roasted Vegetables
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
