High-heat roasted vegetables
Use a hot oven, dry surfaces and enough tray space for browning instead of steaming.
High-heat roasted vegetables
Use a hot oven, dry surfaces and enough tray space for browning instead of steaming.
Ingredients
- 800 g mixed vegetables
- 2 tbsp olive oil
- Salt and pepper
- Herbs or spices of choice
Method
- Heat oven to 220°C / 425°F.
- Cut vegetables into similar sizes and dry their surfaces.
- Toss with oil and seasonings, then spread in a single layer.
- Roast until browned, turning once if needed.
CookHour note
Times vary with cookware, appliance calibration and ingredient size. For meat and fish, use a reliable thermometer and follow food-safety guidance for your region.
How this was written
Original CookHour editorial guidance based on public official sources and clearly stated cooking criteria. It does not claim hands-on testing unless explicitly stated.
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