Roasted Vegetables

Remember to pre-heat the oven. A temperature between 350–425 degrees F can be used to pre-heat. If the oven is not pre-heated, the vegetables will turn out not so brown and might not be crisp enough.

You can use small sized vegetables. However, for larger vegetables, you should ensure that they are evenly cut so that the roasting is uniform. Besides, bite-size pieces are easier to eat.

To get the vegetables to brown evenly, toss them in olive oil and transfer them to the roasting pan. You can also drizzle oil when putting the vegetables in the pan and add some seasoning to them.

Arrange the vegetables in a way that air circulates around them. Browning will not be uniform if they are too crowded.

Roasted vegetables should be seasoned in layers. Use a little salt initially before roasting and then again after roasting.

Place the roasting tray on the top shelf or the top third of the oven, so the vegetables brown well.

Mix the vegetables with a spatula when they start browning so that they brown evenly.

Roast vegetables should be brown and tender. If they start browning a lot, cover with foil and wait until they turn tender.

Once the roasting is done, complete it by drizzling olive oil and a dash of salt. You can also use freshly ground black pepper, lemon juice or herbs to season the roast.

You can choose to serve the roasted vegetables warm at which time they taste great. But you can also serve them at room temperature. For this, cool them in a single layer, so they do not get soggy.