How to Roast Vegetables Perfectly Every Time

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

Difficulty:BeginnerPrep time: 5 minutesCook time: 20 minutesTotal time: 25 minutesServings:4 servings

Ingredients

• 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

Instructions

1. 
   

   Combine the ingredients on a large sheet pan while the oven preheats to 450°F.

2. 
   

   Roast for 12 minutes and toss, making sure the eggplant rounds are flipped.

3. 
   

   Roast for a remaining 8 minutes, or until slightly charred and tender.

4. 
   

   Serve warm from the pan, or refrigerate for meals throughout the week.

• Dinner
• Health
• Vegetarian