Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Easy Roasted Vegetables Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 12, 2018 Rate PRINT Share Close Photo: Marcus Nilsson Prep Time: 10 mins Total Time: 1 hr Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them so they cook uniformly: Denser vegetables, like potatoes and carrots, should be a little smaller than ones with more water, like zucchini. Slice tomatoes in half and roast them open-side-up to retain their juices. Ingredients Potatoes, such as russet, cut into 3/4-inch pieces Cherry or cocktail tomatoes, halved Summer squashes, such as zucchini, cut into 1/2-inch rounds Bell peppers (stems, ribs, and seeds removed), cut into 3/4-inch pieces Carrots, peeled and cut on the bias into 1 1/2-inch pieces Green or white cauliflower florets, cut into bite-size pieces Extra-virgin olive oil Kosher salt and freshly ground pepper Directions Preheat oven to 400 degrees. Toss vegetables with enough oil to evenly coat in a thin film; season with salt and pepper. Spread in a single layer on one or more rimmed baking sheets, without crowding. Roast, stirring vegetables once (and rotating sheets' rack positions, if using two or more sheets) halfway through, until tender and golden brown in places, 40 to 50 minutes. Serve, or let cool completely and refrigerate in an airtight container up to 1 week. Vegetables can be reheated in the microwave or in a 350-degree oven until warmed through. Cook's Notes Whether you're making one kind or a combination, be sure to spread them in a single layer and not crowd them, to prevent steaming.Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving. Originally appeared: Martha Stewart Living, September 2018 Rate It PRINT