How to Make Roasted Veggies

Place both racks in the oven as close to the center as possible with at least four inches of space between them.

Preheat your oven to 450 degrees.

Spray 2 baking sheets with cooking spray and set aside.

Wash, peel, seed, and cut vegetables into appropriate sizes.

Place the chopped vegetables in a large bowl, drizzle them with 3 Tbsp of olive oil and toss them to coat.

Sprinkle 1 and 1/2 tsp of rosemary crushed between your fingers, 1 tsp of salt, and 1/4 tsp pepper. Toss again.

Divide the vegetables evenly between two prepared baking sheets and arrange them into an even layer.

Bake for 40 to 45 minutes, tossing the vegetables every 15 minutes and swapping the top and bottom pans halfway through.

Roast until each vegetable is tender and the edges are slightly browned.

Remove the veggies from the oven and transfer them to a serving dish.

Equipment Needed

Spice Level: