The Best Roasted Vegetables You will Ever Eat

Need an easy way to eat more vegetables? Oven Roasted Vegetables are the answer every time! My clients call me the vegetable whisper kidding but not they dont love vegetables. When I make them these they completely convert over to veggie lovers.

Oven roasting transforms vegetables that taste less bland then raw (cauliflower and broccoli), or that you may have only tasted boiled (boiled Brussels sprouts are a crime) into crispy, tender bites so tasty, you’ll catch yourself inhaling them right off the sheet pan.

There are 3 key tips to making roasted vegetables delicious

• Cut the vegetables into the same size and keep root vegetables separate from water based vegetables like zucchini and tomatoes
• Roast them at high heat 425'f
• When they are done cooking is when you add all the flavor - grated garlic, fresh herbs and vinegar

What to Do with Roasted Vegetables. From roasted vegetables salads, to scrambles, to roasted veggie grilled cheese, tots into pastas, eat as a snack. The possibilities are endless.

I love to buy what is in season and make a big batch to have in the fridge for the week.

• To Store. Refrigerate leftovers in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm vegetables on a baking sheet in the oven at 350 degrees F or in the microwave. 
• To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen. Once reheated, frozen roasted vegetables may be a bit soggy, but they will still have great flavor. 

Happy Cooking XOXO