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+# Vegetable Roasting Guide
+
+## General Tips:
+- Always preheat the oven before preparing vegetables
+- Use parchment paper for easy cleanup and to prevent sticking
+- Wash and dry vegetables thoroughly before roasting
+- Allow space between vegetables on the baking sheet to promote even cooking
+
+## Bell Peppers
+Temperature: 450°F (230°C)
+Time: 20-25 minutes
+
+1. Cut peppers in half lengthwise, remove seeds and stems
+2. Place cut-side down on parchment-lined baking sheet
+3. Roast until skin is charred and blistered
+4. Transfer to a bowl, cover with plastic wrap for 10-15 minutes
+5. Peel off skin and slice as desired
+
+Tip: Don't oil peppers before roasting; it makes peeling harder
+
+## Baby Carrots
+Temperature: 425°F (220°C)
+Time: 20-25 minutes
+
+1. Toss carrots with olive oil, salt, and pepper
+2. Spread in a single layer on parchment-lined baking sheet
+3. Roast, shaking the pan halfway through
+4. They're done when tender and lightly caramelized
+
+Tip: For even cooking, ensure carrots are similar in size
+
+## Broccoli
+Temperature: 425°F (220°C)
+Time: 20-25 minutes
+
+1. Cut into evenly sized florets
+2. Toss with olive oil, salt, and pepper
+3. Spread on parchment-lined baking sheet, some flat sides touching the pan
+4. Roast, flipping halfway through
+5. Done when edges are crispy and slightly charred
+
+Tip: Don't overcrowd the pan; use two if necessary for crispier results
+
+## Garlic
+Temperature: 400°F (200°C)
+Time: 40-60 minutes
+
+1. Cut off the top 1/4 of the garlic bulb to expose cloves
+2. Drizzle with olive oil
+3. Wrap tightly in foil
+4. Roast until cloves are soft and golden
+5. Let cool before squeezing out roasted cloves
+
+Tip: Roast multiple heads at once for efficiency
+
+## Yellow Onions
+Temperature: 400°F (200°C)
+Time: 30-40 minutes
+
+1. Peel and cut into wedges
+2. Toss with olive oil, salt, and pepper
+3. Spread on parchment-lined baking sheet
+4. Roast, stirring once halfway through
+5. Done when edges are caramelized and centers are tender
+
+Tip: For sweeter results, roast at a lower temperature (375°F) for longer (up to 1 hour)
+
+## Tomatoes
+Temperature: 400°F (200°C)
+Time: 20-30 minutes
+
+1. Cut tomatoes in half (cherry) or quarters (larger ones)
+2. Toss gently with olive oil, salt, and pepper
+3. Place on parchment-lined baking sheet, cut side up
+4. Roast until they start to caramelize and shrink slightly
+
+Tip: For intensified flavor, roast at 300°F for 2-3 hours (for cherry tomatoes)
+
+Storage: All roasted vegetables can be stored in airtight containers in the refrigerator for 3-5 days.
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