Roasted Vegetables

For some reason I have always understood that roasting vegetables required oil, spices, and very long baking. I am not sure where I got these stereotypes. With a recent goal of cutting oil from my diet and creating more recipes for oil-free readers, I decided to figure out what would happen if I debunked these myths.

Now I roast vegetables frequently as a side dish and keep extras in the fridge for snacking. And it’s so easy! What you need:

  • Baking tray(s)
  • Parchment paper cut to the size of the baking trays
  • Vegetables

Preheat oven to 420 degrees. Prepare vegetables for bite size enjoyment (dice sweet potatoes, separate broccoli heads, etc.). Place prepared vegetables on trays covered in parchment paper with a little space between each piece. It doesn’t have to be perfect. Place in oven.

Keep in mind that vegetables roast at different rates based on their density and size. You will want to check the vegetables every 10 minutes if roasting leafy greens, like kale, and every 20 minutes for thicker things, like carrots. Two baking cycles or less is usually all that is needed.

Each time you check the vegetables, use a spatula to turn over everything so multiple sides brown. To make sure vegetables are done roasting, stick them with a fork and/or try one. Roast until the consistency you prefer. Let cool a bit before serving so you don’t burn your tongue. Store leftovers in an airtight container in the fridge for up to four days. Yummers!

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