Roasted vegetables turn crisped, bronzed and sweetly caramelized when they're simply seasoned with olive oil, salt, and pepper and cooked in the oven at high heat for a favorite hands-off cooking method that's a meal prep time-saver.
Course Side Dish
Keyword roasted vegetables
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
4cupshalved, sliced, or cubed vegetables(see notes above)
2tablespoonsextra virgin olive oil
1 1/2teaspoon kosher salt
1teaspoon freshly ground black pepper
Preheat the oven to 425° F.
Scatter the vegetables on a high sided baking sheet and drizzle with olive oil. Sprinkle the kosher salt and freshly ground black pepper over the vegetables and toss well to coat. Place the vegetables on the sheet pan in an even layer, cut side down if cut in half or sliced. Bake for 20-25 minutes, flipping half way through the cooking time if desired.
Season with more salt and pepper to taste. Serve or refrigerate in an airtight container for 4-5 days.