Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them so they cook uniformly: Denser vegetables, like potatoes and carrots, should be a little smaller than ones with more water, like zucchini. Slice tomatoes in half and roast them open-side-up to retain their juices.

Easy Roasted Vegetables

Cherry tomatoes,

Summer squashes,

Bell peppers (stems, ribs, and seeds removed),

Carrots, peeled and cut on the bias into 1 1/2-inch pieces

Green or white cauliflower florets,

olive oil

salt and pepper

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.

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.

easy roasted vegetables

Prep Time: 10 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

Instructions

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Roasted Vegetables

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Roasted Vegetables