The Perfect Roasted Vegetables: A Simple & Delicious Side Dish
4
15 minutes
250
Ingredients
1 tablespoon olive oil
Any vegetables you fancy cooking, choose them in season to get the best from them
Salt and freshly ground black pepper, to taste
Optional: A sprinkle of Isle of Skye Smoked Sea Salt for a finishing touch.
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Summer mix : bell peppers, courgettes, aubergines, red onion and potatoes.
Winter mix : carottes, leek, butternut squash, mushrooms and kale.
Directions
Preheat the oven: Heat your oven to 425°F (220°C).
Prep your vegetables: Wash and dry all vegetables.
- Cut them in different sizes: Each vegetable has its own cooking time, small pieces for longer cooking times and bigger for shorter.
- Toss and coat: In a large bowl, toss vegetables with olive oil, salt, and pepper. Ensure all pieces are evenly coated.
- Roast to perfection: Spread vegetables on a large baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly golden brown.
- Serve and enjoy! Once roasted, remove vegetables from the oven and transfer them to a serving dish. Enjoy as a side dish or on their own as a light vegetarian meal.