Roasted vegetables are one of the simple pleasures in life.
The key is: Dont complicate it.
I have the most success using this simple treatment.
Two things signal roasted veggie perfection: charred spots and wrinkles.
While these might be descriptors for something ugly, dont be fooled.
All you need is high heat, a bit of oil, and a generous sprinkle of salt.
If you’ve chosen tomatoes or small pepper, then maybe you halve them or you leave them whole.
I like to roast big chunky vegetables, so Ill prepare them to be inch-and-a-half rounds or hunks.
Toss about a half teaspoon of salt into the bowl.
Using your hands, start to toss the vegetables, scooping the bottom ones up to the top.
Roast the veggies
Dump the contents of the bowl onto a foil-lined or unlined baking sheet.
Pop the pan into a 400F oven.
Depending on the vegetable and its size, theyll roast for 10 to 40 minutes.
For large cuts, root vegetables, mushrooms, or squash, cook them for an initial 20 minutes.
Timing differs, but there’s wiggle room
When timing roasted vegetables, practice makes perfect.
Green beans might only take 12 minutes while broccoli needs a bit longer, and cauliflower longer still.
it’s possible for you to always slice a tester to verify its cooked through.
Let the vegetables cool on the pan out of the oven for five to 10 minutes.
Arrange them on your plates and serve.
If youre wondering whether its possible toroast vegetables in an air fryer,it is, and you should.
