Roasted Vegetables

Directions

Instructions Checklist

• Step 1

  To make roasted vegetables, coat vegetables lightly with olive oil, salt and pepper, then roast in a 425°F oven. Turn veggies over in pan once during cooking.

  Advertisement

For yellow squash, zucchini, brocooli or sweet potatoes:

• Step 2

  roast 15 to 20 minutes.

For sweet bell peppers, asparagus, or cauliflower:

• Step 3

  roast 20 to 25 minutes.

For fennel, baby carrots and red potatoes:

• Step 4

  roast 25 to 30 minutes.