Total:
1 hr
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.

Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.

Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

More from:

Fall Produce Guide

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Brussels Sprouts with Balsamic and Cranberries

Recipe courtesy of Ree Drummond

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Roasted Cauliflower and Broccoli

Recipe courtesy of Ellie Krieger

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Cauliflower Crust Pizza

Recipe courtesy of Ree Drummond

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking