Ever roasted vegetables before?
“Um, hell no that’s way too much effort and I’ll just burn ’em!”
Well you’re missing out. Why eat raw vegetables, which can be pretty bland, when you can get homemade, Mom’s-cooking-quality roasted vegetables?
Here’s what’s up:
Step 1: Cut Your Veggies
Make sure they’re all relatively uniform in size. This way they will all cook at the same pace and you won’t have those awkward over and under-done vegetables.
Step 2: Break Out the Tin Foil
Covering your baking sheet with tin foil will make clean up easy.
Step 3: Grab a Baggie
Put your vegetables in a baggie and cover it with olive oil. Make sure to seal the bag before shaking it around to mix the olive oil with the vegetables.
Step 4: Give Your Veggies Some Space
No overlapping please.
Step 5: Roast and Flip
Roast the vegetables for 20-25 minutes, pulling them out halfway through to flip them over. That way, they cook evenly.
Step 6: Enjoy
Enjoy your roasted veggies by themselves or paired with a dinner dish.