1. To make roasted vegetables, coat vegetables lightly with olive oil, salt and pepper, then roast in a 425 degrees F oven. Turn veggies over in pan once during cooking.For yellow squash, zucchini, brocooli or sweet potatoes:
2. roast 15 to 20 minutes.For sweet bell peppers, asparagus, or cauliflower:
3. roast 20 to 25 minutes.For fennel, baby carrots and red potatoes:
4. roast 25 to 30 minutes.