I’ll never forget the first time I roasted broccoli florets. Their flavor was no longer a nuisance to endure but a delight to enjoy. The crispy edges and caramelized, deep flavor excited me. I’ve been roasting vegetables ever since.
And I definitely roast more than broccoli. Just about every vegetable has made its way into my scorching hot, pre-heated oven over the years.
If you’re new to roasting vegetables, we hope you’ll give them a try. It has become a skill that is essential to creating easy, delicious, and healthy meals.
If you’re a roasting pro, stick around. We can all use inspiration for some variation. (check out this philosophy on a slow and low veg roast).
