tools
- oven
- large baking pan
- aluminum foil
- tongs
- cutting board
- good knife
ingredients
- vegetable(s) of choice
- olive oil
- salt
- pepper
steps
- chop the vegetables into bite-sized pieces.
- preheat oven to 450°F.
- line a large
baking pan with aluminum foil. - pour a generous amount of olive oil onto the pan.
- dry vegetables, and toss with olive oil.
- top with salt and pepper.
- bake for 15 minutes, or until browned and crispy.
vegetable compatibility list
(this is a very opinionated list)
- S tier: broccoli, broccolini, zucchini, carrots, garlic
- A tier: cauliflower, brussels sprouts, kale, corn
- B tier: asparagus, red onions, squash
- C tier: bell peppers, yellow onions, cabbage
- F tier: lettuce, cucumber
troubleshooting
The pan should be big enough for each individual piece to lay flat without touching any other pieces.