Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 1 bunch carrots, cut into thick rounds; 1 head of cauliflower or broccoli, separated into florets; 3 Tbsp. extra-virgin olive oil; Kosher salt; 4–6 sweet potatoes, scrubbed

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Servings: 8

Author : Chris Morocco

recipes vegetables carrot

Ingredients

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1 bunch carrots, cut into thick rounds1 head of cauliflower or broccoli, separated into florets3 Tbsp. extra-virgin olive oilKosher salt4–6 sweet potatoes, scrubbed

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Instructions

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Place racks in upper and lower thirds of oven; preheat to 425°. Toss carrots, cauliflower, and oil on a large rimmed baking sheet. Season with salt and toss again. Place sweet potatoes on a small foil-lined rimmed baking sheet. Roast veggies, tossing once, until browned and tender, 25–30 minutes for carrots and cauliflower and 35–40 minutes for potatoes.