Roasted Vegetables

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Roast Tender Vegetables

You need to eat your vegetables, too. But snacking on carrot and celery sticks will tire even the most voracious vegetarians. Mix things up by making a batch of roasted veggies. It’s easy.

1. Cut all the vegetables into chunks about 1/2 inch thick. Dump them into a large bowl and toss to coat with olive oil, salt, and pepper

2. Arrange the vegetables on a baking sheet or in a roasting pan and bake in an oven set to 375°F degrees until the vegetables are tender, about 45 minutes. Stir occasionally during baking.