Here's a quick and simple method for roasting veggies in a hurry:
Fresh Roasting Vegetables {such as sliced carrots, broccoli florets, etc.}
About 1 tablespoon of Extra Virgin Olive Oil
Sea Salt and Fresh Ground Pepper, to taste
1. Preheat your oven to 450 degrees F.
2. Grab a nonstick baking sheet and toss all your veggies onto the baking sheet.
3. Drizzle oil over vegetables.
4. Add a few shakes of salt and pepper.
5. Toss coated veggies with your hands. Arrange Vegetables on the baking sheet in a single layer.
6. Place in oven {middle rack} for about 15- 20 minutes.
Some veggies- such as asparagus or any thinly cut vegetables- will cook much quicker than others and therefore will not need to be roasted for 20 minutes, so be sure to keep an eye on them! Hardier veggies such as potatoes, broccoli and cauliflower can withstand that amount of cooking, but you'll still want to watch them. You want them roasted not cremated! It wouldn't hurt to turn veggies over about halfway through cooking, either. Enjoy!
Fresh Roasting Vegetables {such as sliced carrots, broccoli florets, etc.}
About 1 tablespoon of Extra Virgin Olive Oil
Sea Salt and Fresh Ground Pepper, to taste
1. Preheat your oven to 450 degrees F.
2. Grab a nonstick baking sheet and toss all your veggies onto the baking sheet.
3. Drizzle oil over vegetables.
4. Add a few shakes of salt and pepper.
5. Toss coated veggies with your hands. Arrange Vegetables on the baking sheet in a single layer.
6. Place in oven {middle rack} for about 15- 20 minutes.
Some veggies- such as asparagus or any thinly cut vegetables- will cook much quicker than others and therefore will not need to be roasted for 20 minutes, so be sure to keep an eye on them! Hardier veggies such as potatoes, broccoli and cauliflower can withstand that amount of cooking, but you'll still want to watch them. You want them roasted not cremated! It wouldn't hurt to turn veggies over about halfway through cooking, either. Enjoy!
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