A simple and versatile recipe for roasting a variety of vegetables with oil, salt, and pepper, including specific instructions for different types like cabbage, cauliflower, sweet potatoes, and carrots, along with a tip for soaking certain veggies.
1. After chopping your vegetables to desired size, drizzle generously with oil, then generously season with salt and pepper. Toss with hands to evenly coat each piece of vegetable with the oil.
2. Place vegetables on a baking sheet or oven safe pan, making sure not to overlap them or overcrowd the pan.
3. For soaking vegetables (like cauliflower, kale, and broccoli), soak them in either water + 1/4 cup apple cider vinegar or water + veggie wash.
4. For Cabbage: Cut into thick chunks. Roast at 425 degrees F for 18-22 minutes or until crisp, then flip and bake for another 18-22 minutes.
5. For Cauliflower & Sweet Potatoes: Cut into large pieces. Roast at 450 degrees F for 25-27 minutes (amount of time will vary with size of veggies, so keep an eye on them), then flip and bake for an additional 20 minutes or until roasted and golden brown.
6. For Carrots: Cut into thick long pieces. Roast at 425 degrees F for 12 minutes, then flip and bake for an additional 8-12 minutes or until golden brown.
