Roasted Vegetables

Yes, prepare them up to 8 hours ahead by cutting and storing in an airtight container in the refrigerator. Toss with oil, salt, and pepper just before roasting so they don't become soggy. Cooked roasted vegetables can be refrigerated for up to 3 days and reheated at 350°F for 10 minutes until warmed through.

Use dense vegetables that hold their shape: broccoli, cauliflower, Brussels sprouts, carrots, parsnips, bell peppers, zucchini, yellow squash, red onions, and mushrooms. Avoid watery vegetables like tomatoes or leafy greens, which won't caramelize properly.

The pan is too crowded, the temperature isn't high enough, or vegetables are too wet. Ensure pieces don't touch, preheat to 425°F, and pat vegetables dry before tossing with oil. Stir halfway through and make sure the top oven rack is in the upper third for more intense heat.

Air fryers work excellently: toss vegetables with oil and seasonings, roast at 380°F for 15-20 minutes, shaking the basket halfway through. Slow cookers won't caramelize properly—avoid for this dish.

They pair well with any roasted protein—chicken, salmon, beef—or serve alongside grain dishes like rice, quinoa, or pasta. They're also excellent in grain bowls, sandwiches, or eaten as a vegetable-forward side.

Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes until warmed through and edges recrisp, or reheat gently in a skillet over medium heat for 5 minutes. They're also delicious cold the next day in salads.