Roasted Veggies

overview

• effort: low
• time: 20 minutes
• serves: 2-4 people

notes

• If you get tired of plain roasted veggies, consider the following ideas:

  • honey + red pepper flakes + brown sugar
  • rosemary + thyme + garlic + butter
  • roast with bacon

• give your veggies space. if they’re too crowded, they will steam instead of roast! (The pan should be big enough for each individual piece to lay flat without touching any other pieces.)

tools

• oven
• large baking pan
• aluminum foil
• tongs
• cutting board
• good knife

ingredients

• vegetable(s) of choice
• olive oil
• salt
• pepper

steps

1. chop the vegetables into bite-sized pieces.
2. preheat oven to 450°F.
3. line a large baking pan with aluminum foil.
4. pour a generous amount of olive oil onto the pan.
5. dry vegetables, and toss with olive oil.
6. top with salt and pepper.
7. bake for 15-25 minutes (depends on vegetable and size of cut), or until browned and crispy.

vegetable compatibility list

(this is a very opinionated list)

• S tier: broccoi, broccolini, zucchini, carrots, brussels sprouts, potato
• A tier: cauliflower, kale, corn
• B tier: asparagus, red onions, squash
• C tier: bell peppers, yellow onions, cabbage
• F tier: lettuce, cucumber