The secret to mouth-watering roasted vegetables

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▶▶🖨 PRINT RECIPE Coming Soon!

Roasted Vegetables! (Cheryl Lynn Style)

Vegetables perfect for roasting:

Sweet Potatoes
Petite Potatoes
Sweet Corn
Red Bell Peppers
Green Bell Peppers
Broccoli
Mushrooms
Brussel Sprouts
Roma Tomatoes
Green Beans
Onions
Zucchini
Yellow Squash
Carrots
Etc. Etc. Etc.

Wash all your veggies then take paper towels and pat them
all dry before you add olive oil. If they are wet they will create
steam in the pan. We want to roast them not steam them.

Cut all your veggies into bite size pieces.
Rub your veggies with olive oil then spread them
out on a cookie sheet covered with parchment paper.
Lightly salt with sea salt, and also season with Mrs. Dash.

Make sure your veggies have a slight space in between
each piece or they will steam each other and not roast...

Pre-heat your oven to 420 degrees and...

Put your potatoes and other hard veggies on a separate sheet
and put them on the top rack in the oven 10 minutes before your other veggies.

Then place your regular veggies on the middle rack.
With the potatoes having a 10 minute head start cook both
trays for 20 minutes then turn all the veggie over and cook them
for an additional 15 to 20 minutes or until you have the char and
the color you like...

Remove the veggies from the oven to a big serving dish
and sprinkle a bit more olive oil over them. Let them cool
slightly as some pieces will stay hot for awhile!

Serve as a side dish or just sit and eat veggies!
Sheila said... "Don't forget the butter for the sweet corn!"

Enjoy!

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