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oven roasted vegetables
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Oven Roasted Vegetables (in only 15 minutes!)

Don't know how to cook your vegetables? Having trouble getting your kids to eat their veggies? Consider changing the way you prepare them. Oven-roasted vegetables are delicious, and it is a simple technique which brings out the sweetness in vegetables. Even your pickiest child may come back for seconds! Nearly every vegetable can be roasted, so pick your favorites and slowly introduce new ones!
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Prep Time 5 minutes
Cook Time 15 minutes
20 minutes
Servings: 6
Course: Dinner, Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1-2 lbs Vegetables
  • 1-2 tbsp Olive Oil
  • Salt to taste
  • Pepper to taste

Method
 

  1. Preheat oven to 425.
  2. Peel (if necessary) and chop the vegetables into bite-sized pieces. Place them on a large rimmed baking sheet. If roasting more than one type of vegetable, pair similar vegetables together to ensure even cooking (potatoes/sweet potatoes with carrots; broccoli with cauliflower or Brussels sprouts).
  3. Drizzle 1 tablespoon olive oil over the vegetables, and gently toss to coat. Add additional oil if needed. Sprinkle with salt and pepper. Spread the vegetables into a single layer to cook evenly.
  4. Roast the vegetables until tender and slightly charred. (Softer vegetables, such as cauliflower, will cook in approximately 12-15 minutes, while hard vegetables, such as winter squash or potatoes, will take 30-40 minutes, depending on the size of the pieces.)