How To Roast Vegetables

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:

  1. 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.
  2. 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.
  3. Toss the vegetables and massage in the oil and seasonings for better absorption.
  4. 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!

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