2020-04-01 Taste of Home

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

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