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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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What's inside
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.
⏱ 30 min★ Easy
Target
The seasonal vegetables are still raw, uncut, and not ready to serve.
Obstacle
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.
Expectation
The vegetables are tender inside, browned at the edges, and lightly seasoned.
Materials
- • Seasonal vegetables — 1 tray
- • Olive oil — 2 tablespoon
- • Salt — 1 teaspoon
- • Black pepper — 0.5 teaspoon
Tools
- • Oven — 1
- • Baking tray — 1
- • Knife — 1
- • Cutting board — 1
- • Large bowl — 1
Steps
- 01Preheat the ovenSet the oven to 220°C (425°F) and place a rack in the center.⏱ 5 min
- 02Wash and cut the vegetablesRinse and dry the vegetables, then cut them into similar-sized pieces, making firm vegetables slightly smaller.⏱ 7 min
- 03Season the vegetablesToss the pieces with olive oil, salt, and pepper until lightly coated on all sides.⏱ 4 min
- 04Arrange and roastSpread the vegetables in a single layer with space between pieces and roast until browned, about 25 minutes.⏱ 10 min
- 05Check and servePierce a larger piece with a fork; if it is tender, remove the tray, or roast for a few more minutes if needed.⏱ 4 min