All kinds of vegetablesuse a single vegetable or a combination
Salt and pepper
Set your oven to 425 degrees (I like to wait at least 10 minutes after my “preheat” alarm goes off, just to make sure we’re actually there).
Prepare your vegetables by cutting them all into roughly equal-sized pieces. Cuts are good because they create more surface area, and therefore more delicious roasted goodness
Line your trays with parchment paper and arrange the vegetables in a single layer on two separate trays. Group 1 on one tray and Group 2 on the other. Give the pieces some space. They shouldn’t be touching much.
Drizzle all the vegetables generously with olive oil and season well with salt.
Put the Group 1 tray into the oven and roast at 20 minutes.
Add the Group 2 tray to the oven and roast everything for an additional 25 minutes.
Remove the veggies from the oven, mix, and serve.
If you want more even browning, flip the veggies halfway through their cooking cycle. When serving, you can drizzle with more olive oil, adjust salt, or add a squeeze of lemon juice or some chopped herbs. It’s up to you!
Recipe by Whole Life Challenge® at How to Roast Vegetables the Quick and Easy Way https://www.wholelifechallenge.com/how-to-roast-vegetables-the-quick-and-easy-way/