I’m a huge fan of oven roasted vegetables. They’re convenient, tasty, and can be varied up in a ton of ways. And what’s best, you functionally only need 4 ingredients to get started. You’ll need…
- Vegetables.
- 2 tbls Olive or Macadamia Nut Oil.
- Salt & Pepper.
Directions: Preheat your oven between 350 to 450 Degrees. Why the variance? Because you’ll likely be cooking this with other foods that require a specific temp, like Baked Hot Wings (Hint Hint). 400 degrees if cooking solo. Chop the veggies and place them in a large mixing bowl with 2 tbls oil, salt, and pepper. Line your pan with foil, because ain’t nobody got time to scrub. Cook 35 to 45 minutes depending on heat, and move your veggies around the pan every 15 minutes for even roasting.
What veggies can you roast? Almost any! Broccoli, celery, zucchini, squash, brussel sprouts, carrots, mushrooms and parsnips are among my regular rotation.
Class it up by coating with spices and sauces. My personal favorite is 2 tsp chili powder, 1 tsp paprika, and a few tablespoons of a good honey mustard.
Now let’s talk pans. Sure, regular baking sheets will the job done. But you want jelly roll pans. The commercial kind. Why? Jelly pans have a 1in lip around the edge so nothing will fall off, and the commercial variety won’t warp on you.