How to Roast Vegetables! | Recipe Cart
A step-by-step visual tutorial on how to roast vegetables of all kinds (with and without oil), plus 6 delicious ways to put them to use!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Cast iron skillet
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Refrigerator
- Freezer
Ingredients
- 1 medium sweet potato ((well rinsed, skin on, sliced into 1/4-inch rounds))
- 1 large beet ((well rinsed, skin on, sliced into 1/4-inch rounds))
- 2 large carrots ((well rinsed, peeling optional, thinly sliced on a slant))
- 1 bulb garlic ((cloves removed and separated, peeling optional))
- 1 small red or white onion ((skin removed, sliced into thin wedges from top to bottom))
- 1 small head cauliflower ((cut into large bite-sizes pieces))
- 1 small head broccoli ((cut into large bite-sizes pieces))
- Any other seasonal vegetables you have on hand ((well rinsed, peeling optional, sliced in bite-size pieces))
- 1-2 Tbsp neutral oil
- Sea salt to taste
- Other seasonings as desired*
- Kale Salad ((similar to video))
- Pasta Salad ((similar to video))
- Beet Hummus ((similar to video))
- Grain Bowl ((similar to video))
- Carrot Smoothie ((similar to video))
- Soup ((similar to video))
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