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the key to roasting veggies.. especially if your doing several different types at once  is to cut them into uniform pieces so they will cook evenly.

If your pan is too small the veggies will only steam.. if you want them crisp you will need to use a foil lined heavy aluminum pan coated with extra virgin olive oil, and veggies spread out not crowded.

I also toss my veggies in some extra virgin olive oil and herbs or if i am really lazy just toss them in some zesty italian salad dressing. … it is all in what I am in the mood for.

stir your veggies or use a flat spatuala and at least turn them over once during the cooking process, usually halfway through or more towards the ending..

Veggies are done once they are tender and you can easily pierce with a fork.

Try all kinds of seasonings and veggies .. you will come up with tons of dishes… =)


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