Roast vegetables are a staple in our household. I like to serve them as a side dish for dinner, and if there are any leftovers, I make myself a roast vegetable wrap or sandwich for lunch the next day.
Here are the 4 simple steps I follow:
- Slice vegetables into equal-sized pieces. Our favourites are broccoli, bell peppers, zucchini, onions, and canned corn. Arrange in a single layer on a baking sheet, and drizzle with olive oil.
- Season with sea salt and any other herbs or spices that you like. You can also add a bit of minced garlic to the mix.
- Toss the vegetables and massage in the oil and seasonings for better absorption.
- Bake in oven until half done, give the vegetables a good toss midway, and continue cooking until crisp but not burned. I often “roast” my vegetables in our air fryer too!