Oven-roasting is a simple yet transformative cooking technique that can turn ordinary vegetables into delicious delights. The appeal of roasted vegetables lies in their caramelized, crispy ...

Heat the oven to 220C/200C Fan/Gas 7. Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and ...

or roasting in batches," to make sure that the vegetables have enough space to brown. Chef Joe Isidori isn't shy about the oven temperature when he roasts vegetables. “I like to roast vegetables ...

Heat the oven to 220C/425F/Gas 7. Cut the vegetables into chunks approximately the same size. Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.

Preheat the oven to 200°C/Gas Mark 6. Peel the vegetables and cut into similar ... Spread them in a single layer on one or several roasting tins. Roast, uncovered, stirring occasionally until ...

1. Preheat the oven to 220°C. Place the vegetables in a large roasting pan, drizzle with 2 T olive oil and season. Cut the butternut in half to reduce the cooking time. Roast for 20 minutes, shaking ...