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Easy Roasted Vegetables

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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  • MS10909924
    1 MAY, 2019
    This is my favorite way to eat veggies. I like to roast 2 lbs of baby carrots and keep them in the fridge for munching. They’re good warm or cold! I roast baby carrots by themselves because of the quantity I want, but I also like a mixture of zucchini, eggplant, onions, and red bell peppers so I roast those all together on two sheets. I also love this method for Brussels sprouts which I cut in half and roast cut side down. For beets I cut off the tops (greens) near the beet and wrap in foil before roasting. After roasting peel the beets by rubbing the skin off with a paper towel. I love the sweetness that comes through when beets are roasted.
    Reply
    • MS10909924
      1 MAY, 2019
      To be clear, I mean I wrap the beets in foil for roasting, not the greens.

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