APRIL/MAY 2020 43
Toasty, fork-tender veggies
can really perk up a plate if
roasted right. Grab your
favorite vegetable, toss the
pieces—cut to a similar size
and shape—in 1-2 Tbsp.
olive oil and the seasonings
of your choice, and spread
’em on a sheet pan. Pop it
all into a 400 ̊- 425 ̊oven
for the times listed below.
(Psst! The cook time will
depend, in part, on how
small you cut the veggies.)
VEG OUT!
ROOT VEGETABLES
Potatoes, onions,
beets, winter squash,
carrots, etc.
30-45 minutes
CRUCIFEROUS VEGETABLES
Broccoli, Brussels sprouts,
cauliflower, cabbage, etc.
15-25 minutes
SOFT VEGETABLES
Bell peppers, tomatoes,
zucchini, summer squash, etc.
10-25 minutes
THIN VEGETABLES
Green beans,
asparagus, etc.
10-25 minutes
PORTOBELLO
& CHICKPEA
SHEET-PAN
SUPPER
Hover to Buy Now!
Taste of Home 15 x10 -
in. Non-Stick Metal
Baking Sheet $37/3.
Or visit tasteofhome
.com/cookwithtoh to see our whole
cookware/bakeware collection.