Roasted Vegetables

September 28th 2020

Colorful, nutritious, simple and let's not forget, delicious. Fresh Dish Foodie, Whitney, shows us a recipe that's all of the above: roasted vegetables.

By cutting your veggies into small, bite-sized pieces you're able to roast them all at once. If you prefer to roast your vegetables whole, they'll need to be cooked separately at different temperatures. Download our guide for cooking temperatures and times for this method.

Once roasted, veggies make a great side dish to pair along side your main meal. Or, make your veggies the star of the show and serve with a side of rice.

Kick this recipe up a notch by drizzling veggies with a balsamic vinaigrette or honey.

Give this recipe a try:

Ingredients:

  • Olive oil
  • Salt
  • Pepper
  • Assorted vegetables

Directions: 

  1. Preheat oven to 425°.
  2. Wash vegetables and/or peel vegetable skins before chopping into bite-sized pieces. 
  3. Arrange chopped vegetables in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper. 
  4. Bake 15-20 minutes or until veggies are cooked throughout. Enjoy! 

Roasted Vegetables

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