Roasted Vegetables

Life essential recipe: how to make roasted vegetables - well! TIPS: 1. Used whole garlic rather than minced, and sprigs of herbs instead of minced or dried - else it burns; 2. Cut vegeteables into larger pieces so they have time to caramelise before the inside turns into overcooked soggy mush; and 3. Roast hardy root vegetables (like carrots, potatoes) separately from watery vegetables (like zucchini, eggplants). They just don’t play nicely together in the oven! See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables. PRINT RECIPE: