Easy Roasted Veggies
This is not so much a recipe as much as a set of guidelines. I have my favorite types of roasted veggies, and other people have theirs. However, my method seems to be pretty great – I’ve had success with all sorts of things. As a plus, this type of roasting adds very little extra fat – perfect for those who like their veggies non-greasy or oil.
The first thing is to slice your veggies into relatively even pieces. However, certain types of veggies do better as certain sizes:
Large strips – 1/2 inch x 1/2 inch x 2 inch:
- Zucchini and other squash
- Sweet Potato and other tubers
Cut in half:
- Brussels Sprouts
- Baby corn (Length wise)
- Mushrooms (large)
- Broccoli and Cauliflower florets
As they are:
- Baby zucchini
- Cherry tomatoes
- Small mushrooms
Evenly spray a aluminum foil lined cookie sheet with Pam cooking spray or equivalent. Evenly place veggies on sheet.
Bake at ~200 degrees Celsius for 15 minutes, or until tender
Season with salt, pepper, or other favorite spices.