Crispy Oven Roasted Vegetables are delicious, healthy, and so easy to make.
Most important of all?
Roasted vegetables are just plain delicious.
Simply Recipes / Alison Bickel
In our house, oven roasted vegetables are in regular rotation pretty much all year round.
Theyre suitable for both simple weekday suppers and for when company comes.
The Best Vegetables for Roasting
As for which vegetables to roast, the options are endless.
Simply Recipes / Alison Bickel
you could learn more about roasting vegetablesfrom this guideline.
Along those lines, consider baking a double or triple batch.
Leftovers can be refrigerated for up to four days.
Simply Recipes / Alison Bickel
Youll find a few of my favorite ideas for using those leftovers below.
They have a creamy flesh when cooked and work well for roasting.
Yukon Golds are a little starchier but will also work.
Simply Recipes / Alison Bickel
I use a 18x13-inch sheet pan.
Drizzle the olive oil over the top.
Add the salt, cumin, coriander, turmeric, paprika, and red pepper flakes.
Simply Recipes / Alison Bickel
Use your hands to toss and coat the vegetables evenly with the oil and spices.
Spread them out evenly on the sheet pan.
If the vegetables are crowded use a second sheet pan.
Simply Recipes / Alison Bickel
Its okay for the vegetables to touch, but they should not overlap.
Roast the vegetables for 20 minutes.
Remove the sheet pan from the oven and use a large spoon or spatula to stir the vegetables.
Roasted vegetables are best served right from the oven for the crispiest result.
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