Roasting a pan of vegetables to nosh on the whole week is not only a time-saver, but the longer they sit the more savory they become.
I like the combination of rosemary and sage with a generous douse of olive oil. Whether in a salad or on top of baguette smeared with garlic chévre, this effortless recipe should be a staple in every kitchen.
Perfectly Roasted Vegetables
- Prep Time:5 mins
- Cook Time:20 mins
- Total Time:25 mins
- 1 medium eggplant sliced in rounds
- 2 large carrots halved
- 1 medium cauliflower chunked
- 3 tablespoon olive oil
- 2.5 tablespoon dried sage
- 3 tablespoon dried rosemary
- 1 tablespoon kosher salt
- 2 teaspoon coarse black pepper
Combine the ingredients on a large sheet pan while the oven preheats to 450°F.
Roast for 12 minutes and toss, making sure the eggplant rounds are flipped.
Roast for a remaining 8 minutes, or until slightly charred and tender.
Serve warm from the pan, or refrigerate for meals throughout the week.