How to Make Roasted Vegetables

• 2 lb (900 g) mixed vegetables (potatoes, carrots, broccoli, squash, onion, peppers)
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• Optional: garlic powder, paprika, or dried herbs

1. Heat the oven to 425°F (220°C) and put a sheet pan in to preheat.
2. Cut vegetables into even pieces — dense roots smaller, tender ones larger.
3. Toss with oil and seasoning until every surface is coated.
4. Spread in a single layer on the hot pan without crowding.
5. Roast 25–35 minutes, flipping once, until edges are deeply browned.

• Two pans beat one crowded pan every time.
• Add a squeeze of lemon or splash of vinegar off the heat to wake everything up.

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