How to Roast Veggies Like a Pro

by Tim Sudiacal

This is a failsafe guide to cooking some amazing tasting veggies.

Supplies

  • ½ Teaspoons Kosher salt
  • ½ Teaspoons Ground cumin
  • ½ Teaspoons Ground coriander
  • ¼ Teaspoons Ground black pepper
  • ¼ Teaspoons Granulated garlic
  • ⅛ Teaspoons Ground Turmeric
  • ⅛ Teaspoons Ground cinnamon
  • ¼ Cups Olive Oil
  • 2 Pounds Broccolettes
  • Instructions

    Step 1

    Find your measuring spoons. 1/2 tsp.

    Step 2

    Find your 1/4 tsp measuring spoon.

    Step 3

    1/2 tsp of each into a mixing bowl.

    Step 4

    Mix 1/4 tsp of each into the same mixing bowl.

    Step 5

    Add pinch of cinnamon + 1/8 tsp ground turmeric into same mixing bowl.

    Step 6

    Find your liquid cup measure. Notice 1/4 & 1/3 cup lines.

    Step 7

    Measure 1/4 - 1/3 light olive oil, depending on quantity of vegetables to be roasted & add to dry spices.

    Step 8

    Mix spices and olive oil together. This is the sauce that will marinade and cover chopped vegetables.

    Step 9

    Preheat your oven to 415 degrees F.

    Step 10

    Slice vegetables into 1/4" slices. Roll in dry spices + olive oil marinade. Be sure they aren't stacked atop one another (makes them soggy) This dish can be done with potatoes, broccoli, asparagus...

    Step 11

    Place cooking sheets with veggies into oven at-temperature for 15 minutes or to desired crisp.

    Step 12

    Let cool for 3 minutes, then serve.