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Easy Roasted Vegetables

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Recipe photo courtesy of Marcus Nilsson

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.

Source: Martha Stewart Living, September 2018
Total Time Prep

Ingredients

Directions

Cook's Notes

Whether you're making one kind or a combination, be sure to spread them in a single layer and not crowd them, to prevent steaming.

Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.

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