Roasting Vegetables
Toss desired vegetables in a generous amount of olive oil, season with salt and pepper. Place on a foil-lined baking sheet and roast.
- Broccoli: 450 F, 20 minutes
- Brussels sprouts: 375 F, 30-35 minutes
- Butternut squash: 350 F, 40 minutes
- Cauliflower: 375 F, 40-45 minutes (toss with tumeric and cumin)
- Red potatoes (halved): 450 F, 30 minutes
- Beets: 425 F, 20-25 minutes
- Carrots: 375 F, 1 hour (flip halfway through)
- Sweet potatoes: 375 F, 30 minutes, flip, then 10 more minutes
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