Barb's Tips for Roasting Veggies
Use Parchment Paper
Wax paper doesn't work well for roasting veggies. (Don't ask how we know this).
Oven temperatures vary, so you might need to experiment a bit. Most veggies can roast at 450° to 475°. This would be a good time to pick up an oven thermometer and check your oven's accuracy.
Veggies should be dried thoroughly. Fill a food storage bag with enough olive oil to cover each piece. Drop vegetables into bag, zip top, and shake until covered with oil. Place on parchment-covered large baking sheet. Make sure they are in one layer, and not crowded on the pan. Halfway through the roasting time, see if they are browning more on the pan side. If so, flip them over.
Plan Ahead for the Week
Roast enough veggies that you have plenty on hand for several meals during the week.
Freeze for Later
If you don't plan on using roasted veggies within 5 days, you can freeze them for up to 3 months.
I divide them into recipe-size portions and put them into zipper sandwich bags. Then I put all the sandwich bags into a large freezer bag, label, and date it.
When you are ready to use previously frozen veggies, move them to the fridge in the morning, then blot off extra moisture right before using them for a meal.
Need More Inspiration?
Check out this site: