Roasted Seasonal Vegetables

by MASTER

Roast a tray of seasonal vegetables when you want a simple side dish or an easy base for meals. Even cuts and a hot oven help the vegetables brown without turning mushy.

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Roasted Seasonal Vegetables

Roast a tray of seasonal vegetables when you want a simple side dish or an easy base for meals. Even cuts and a hot oven help the vegetables brown without turning mushy.

⏱ 30분★ 쉬움

현재

The seasonal vegetables are still raw, uncut, and not ready to serve.

난관

Different vegetables cook at different speeds, and crowded pieces can steam instead of brown. Cut firm vegetables smaller and leave space between pieces on the tray.

기대

The vegetables are tender inside, browned at the edges, and lightly seasoned.

재료

• Seasonal vegetables — 1 tray
• Olive oil — 2 tablespoon
• Salt — 1 teaspoon
• Black pepper — 0.5 teaspoon

도구

• Oven — 1
• Baking tray — 1
• Knife — 1
• Cutting board — 1
• Large bowl — 1

단계

01
Preheat the oven
Set the oven to 220°C (425°F) and place a rack in the center.
⏱ 5분
02
Wash and cut the vegetables
Rinse and dry the vegetables, then cut them into similar-sized pieces, making firm vegetables slightly smaller.
⏱ 7분
03
Season the vegetables
Toss the pieces with olive oil, salt, and pepper until lightly coated on all sides.
⏱ 4분
04
Arrange and roast
Spread the vegetables in a single layer with space between pieces and roast until browned, about 25 minutes.
⏱ 10분
05
Check and serve
Pierce a larger piece with a fork; if it is tender, remove the tray, or roast for a few more minutes if needed.
⏱ 4분