roasted vegetables
(1 rating)
I love most any veggie fixed most any way, but roasted is the BEST as far as I'm concerned! Most any vegetable can be roasted..just adjust cooking times according to whether it's a fast-cooking veggie like zucchini or a slower-cooking one like carrots.
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
20 Min
Ingredients For roasted vegetables
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8 cveggies of your choice-good ones to roast are broccoli and cauliflower(broken into smallish florets), carrots(cut in sticks 1/2in. thick), zucchini(cut in 1/2in or thicker slices-pictured are baby zuccini)
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1/4 colive oil or grapeseed oil
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salt and pepper to taste
How To Make roasted vegetables
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1Preheat oven to 400F. Place prepared veggies in a baking dish-keep veggies with similar cooking times together. For instance, I roast broccoli and cauliflower in the same dish, but if I'm also roasting carrots, I do them in a separate dish and start them earlier than the others.
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2Pour oil over and toss to coat. Salt and pepper. Place in oven and roast until veggies are tender and starting to brown and get carmelized, gently stirring halfway through.
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3Approximate times: zucchini:5-7min broccoli and cauliflower:10-12 min carrots: 20min.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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