There is more to roasting than simply placing a pan of food in the oven and waiting for it to be done. Remember these keys for success and picture-perfect roasted vegetables every time.
Not all veggies cook in the same amount of time so adjusting the size that you cut them can help equal the playing field. Small dice (1/4 inch) and medium dice (1/2 inch) pieces are generally good goals based on the recipe.
Make sure to properly mix everything together in a bowl for even coating. Spread the veggies out on a baking sheet that allows some space between the pieces; otherwise you’ll get more of a steaming effect. Don’t forget to taste!
Remember times and temperatures are guidelines, and all ovens are different. If you don’t get the roasty exterior you are looking for, try increasing he temperature 25 degrees or moving the pan towards the top of the oven where it is hotter. Also, if your vegetables are cooked through but need some more color; feel free to use the broiler for one last blast of heat.
Fresh vegetable(s) of choice diced – about 2 – 3 cups
1 tablespoon Olive Oil
1 clove minced garlic
Miss G’s Seasoning to taste or salt and pepper
Preheat oven at 400 degrees. Place diced vegetables in a bowl or large Ziploc bag. Add Olive Oil and seasoning. Spread the vegetables on a baking sheet. Roast for 20 minutes tossing halfway through.