Roasted Carrots (or any vegetable!)

Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.

Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.

Step 1

Preheat the oven to 425-450, line a 15x10x1 inch backing pan with foil then a light coat of non stick spray so many flavors to choose from.

Start with 1 lb of veggies you don’t want to crowd the pan.

Step 2

In a bowl toss the cut up veggies with 1 ½ T of olive oil a pinch of salt ¼ t and fresh cracked pepper. Be careful not to much oil an d to little.

Step 3

Place the veggies on the foil lined pan

Step 4

Roast away Roast Until You See Toast

1 1/2 pounds

Prep

Peel or scrub; into 1/4-inch slices. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Roasting Time at 450 F

20 to 25 minutes
Honey and pumpkin spice optional