Roasting Vegetables

• Julienne, then dice or cube.
• Cut them as close to the same size as possible
• Turn your oven to 400 degrees (if you have a convection oven, use it)
• Toss the vegetables in olive oil or olive oil pan spray
• Spread out evenly
• Never overcrowd the pan…that creates a steaming effect, which won’t allow the vegetables to get that brown crust
• At least once during cooking, remove the baking sheet and stir the vegetables from the outer edges towards the center.
• Salt and season the vegetables when they come out of the oven.

 
 
VIDEO: Sweet potato hash: video of cubing and roasting