Easy Roasted Vegetables

Name: Easy Roasted Vegetables
Prep time: 10 min
Total time: 1 min
Ingredients: Potatoes, such as russet, cut into 3/4-inch pieces; Cherry or cocktail tomatoes, halved; Summer squashes, such as zucchini, cut into 1/2-inch rounds; Bell peppers (stems, ribs, and seeds removed), cut into 3/4-inch pieces; Carrots, peeled and cut on the bias into 1 1/2-inch pieces; Green or white cauliflower florets, cut into bite-size pieces; Extra-virgin olive oil; Kosher salt and freshly ground pepper

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Prep Time: 10 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

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Potatoes, such as russet, cut into 3/4-inch piecesCherry or cocktail tomatoes, halvedSummer squashes, such as zucchini, cut into 1/2-inch roundsBell peppers (stems, ribs, and seeds removed), cut into 3/4-inch piecesCarrots, peeled and cut on the bias into 1 1/2-inch piecesGreen or white cauliflower florets, cut into bite-size piecesExtra-virgin olive oilKosher salt and freshly ground pepper

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Instructions

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Step 1

Preheat oven to 400 degrees. Toss vegetables with enough oil to evenly coat in a thin film; season with salt and pepper. Spread in a single layer on one or more rimmed baking sheets, without crowding.

Step 2

Roast, stirring vegetables once (and rotating sheets' rack positions, if using two or more sheets) halfway through, until tender and golden brown in places, 40 to 50 minutes. Serve, or let cool completely and refrigerate in an airtight container up to 1 week. Vegetables can be reheated in the microwave or in a 350-degree oven until warmed through.