perfectly roasted veggies
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)