Equipment Needed

• sheet pan
• bowl
• tongs
• oven

Ingredients

• vegetables
• olive oil
• salt
• pepper
• herbs (optional)

Step-by-Step Instructions

1. Preheat oven to 400-425°F (200-220°C)
2. Wash and cut vegetables into uniform pieces (1-inch cubes or similar)
3. Pat dry with paper towels - moisture prevents browning
4. Place in a bowl and toss with olive oil (about 2-3 tablespoons per pound)
5. Season generously with salt, pepper, and herbs if desired
6. Spread in a single layer on sheet pan
7. Roast for 20-30 minutes, stirring halfway through
8. Vegetables should be golden brown and tender when done
9. Taste and adjust seasonings before serving

Professional Tips

• Dry vegetables well - water prevents browning (Maillard reaction)
• Cut vegetables uniformly so they cook at same rate
• Don't overcrowd the pan - vegetables need space to caramelize
• Higher heat (425°F) = faster browning, lower heat = more tender
• Stir halfway through for even cooking

What to Make

• side dishes
• salads
• grain bowls
• vegetable medleys