Roasted Carrots (or any vegetable!)

Side DishVeggie

Nov 10

Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.

Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.

Step 1

Preheat the oven to 425-450, line a 15x10x1 inch backing pan with foil then a light coat of non stick spray so many flavors to choose from.

Start with about 1 lb of veggies, you don’t want to crowd the pan.

Cut the veggies in a uniform manner so they all cook at the same time

Step 2

Prep-

Peel or scrub; into 1/4-inch slices. Toss the vegetables in a bowl with 3 teaspoons extra-virgin olive oil (or avocado oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Be careful not to add to much oil…easy does it.

Step 3

Place the veggies on the parchment of foil lined pan

Step 4

Roast away until you see some color and the veggies are tender.