It will give your favorite roasted veggies a glow-up.
Theres one tool in my kitchen that gets used almost daily: my sheet pan.
Lined with parchment paper and loaded with delicious ingredients, it consistently delivers meal after satisfying meal.
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My favorite thing to make on a sheet pan isroasted vegetablesfor dinner or a week of meal prep.
The squash emerged from the grill bright and delicious.
It was a revelation!
Simply Recipes / Mihaela Kozaric Sebrek
This brilliant suggestion inspired me to giveroasted vegetablesthe vinaigrette treatment, and the trick has yet to fail me.
If not, I always have the ingredients to quickly whip one up.
I combine everything but the oil and then drizzle in the oil slowly while whisking to emulsify the dressing.
Simply Recipes / Adobe Stock
Ill riff on my go-to vinaigrette depending on what I have on hand and what Im planning to cook.
A whole-grain mustard vinaigrette is good on roasted carrots, while a balsamic version brightens up beets beautifully.
Its fun to play around and come up with different combinations because there are no wrong answers.
Use about 1/4 cup for a pound of vegetables.
You need just enough to add some flavor.
Too much moisture and your veggies will steam rather than roast, which means they won’t caramelize.
Store-Bought Is Fine: While I prefer to use a homemade vinaigrette, you could use a store-bought vinaigrette.
Brands I like and recommend includeAnnies Balsamic Vinaigrette,Kens Steakhouse Greek Dressing, andGood Seasonings Italian Dressing.
When using store-bought, check the ingredients for added sugars, which can burn in the oven.
you could still use it, just keep an eye on the veggies as they roast.
