How to Roast Vegetables
- Preheat oven to 400 degrees.
- In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste.
- Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
- Toss green beans in bowl with remaining 1/2 Tbsp olive oil, sprinkle with salt.
- I also added some garlic and a chopped tomato at this point
- Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.
- Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.
How Long to Roast Vegetables
Size of vegetables and temp (we recommend 425 degrees F) will determine how long it takes, but these temperatures are a good gauge.
- Sweet potato – 35 minutes
- Brussels sprouts – 35 minutes
- White potato – 30 minutes
- Tomatoes – 30 minutes
- Butternut squash – 25 minutes
- Parsnip – 25 minutes
- Eggplant – 25 minutes
- Cabbage – 25 minutes
- Carrots – 20 minutes
- Broccoli – 20 minutes
- Cauliflower – 20 minutes
- Green beans – 20 minutes
- Onion slices – 15 minutes
- Bell pepper strips – 15 minutes
- Okra – 12 minutes
- Snap peas – 10 minutes
- Zucchini – 10 minutes
- Summer squash – 10 minutes
- Sugar peas – 8 minutes
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