Oven-Roasted Vegetables

67 Ratings
  • 5 14
  • 4 14
  • 3 21
  • 2 13
  • 1 5

Roasting vegetables is a simple method that makesefficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Martha Stewart Living, December 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 5 and then some
Advertisement

Ingredients

Directions

  • Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.

    Advertisement

  • Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes. Test each type of vegetable for doneness. Arrange on a platter.

Advertisement

Reviews (2)

67 Ratings
  • 5 14
  • 4 14
  • 3 21
  • 2 13
  • 1 5
Martha Stewart Member
01/23/2011
OMG, I never eat vegetables, roasting vegetables is the way to go. This week I purchased more veggies than I eat all year. This will be my prefered way of preparing all my veggis for now on. People belive me, you cannot go wrong with preparing vegetales this. Pennie from Georgia via Philadelphia.
Martha Stewart Member
11/26/2010
I made these roasted veggies and they were delicious. I even prepared the brussel sprouts, broccoli and cauliflower, it was simply wonderful!! This coming from a vegan is saying alot!!! Please continue to come up with these wonderful ideals for the veggies lovers! Marcella From South Carolina
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 06/30/2022