There is nothing more delicious than a perfectly roasted vegetable that is tender yet still crisp. I absolutely love to pair these with my Herbacious Veggie Dip for the perfect party appetizer or side dish to any entrée.

Method by: The Culinary Nest

This is more so a method for roasting veggies versus a recipe. The only thing that changes for this is the cooking time depending on the vegetable chosen which I will list below.

INGREDIENTS

Vegetable of choice- washed and sliced/unseeded if needed.

Extra Virgin Olive Oil

Garlic Powder

Salt and pepper

Crushed Red Pepper, if desired

METHOD

• Preheat the oven to 375˚F.

• Prep vegetable accordingly and place on a baking sheet covered in foil or sprayed with cooking spray.

• Drizzle the olive oil over the veggies until lightly coated, tossing with your hands to ensure all surface area is covered. Arrange in a single layer.

• Lightly and evenly sprinkly garlic powder over the vegetables. Using your fingers, lightly and evening sprinkle salt and pepper the same way. If wanting a little heat, do the same with crushed red pepper.

• Bake until the veggies are tender to a fork but still have a firmness to them. (You want them to be 90% cooked, but a little undercooked to avoid them being mushy.)

• Eat as they are hot, or serve chilled with a veggie dip, hummus your favorite dressing!

VARIOUS VEGETABLE COOKING TIMES

Asparagus: 12-15 minutes

Carrots: 30-35 minutes

Peppers: 18-22 minutes

Summer Squash & Zucchini: 15-18 minutes

Sweet Potato: 30-35 minutes

(always keep an eye on your veggies as they roast, if you feel they are cooking faster or slower, adjust cooking time as needed)