# **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 for even cooking.  
- Toss vegetables in olive oil (unless specified) and season with salt and pepper before roasting.  
- **Storage:** Roasted vegetables last 3–5 days in airtight containers in the fridge. Reheat in a 350°F oven for best texture.  

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## **Bell Peppers**  
**Temperature:** 450°F (230°C)  
**Time:** 20–25 minutes  

### **Preparation**  
1. Cut peppers in half lengthwise; remove seeds and stems.  
2. Place cut-side down on a parchment-lined baking sheet.  

### **Roasting**  
- Roast until skin is charred and blistered.  
- Transfer to a bowl, cover with plastic wrap, and steam for 10–15 minutes.  
- Peel off skin and slice as desired.  

**Tip:** Avoid oiling before roasting—it makes peeling harder.  

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## **Baby Carrots**  
**Temperature:** 425°F (220°C)  
**Time:** 20–25 minutes  

### **Preparation**  
1. Toss with olive oil, salt, and pepper.  
2. Spread in a single layer on a parchment-lined sheet.  

### **Roasting**  
- Roast, shaking the pan halfway.  
- Done when tender and lightly caramelized.  

**Tip:** For even cooking, ensure carrots are similar in size.  

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## **Broccoli**  
**Temperature:** 425°F (220°C)  
**Time:** 20–25 minutes  

### **Preparation**  
1. Cut into evenly sized florets.  
2. Toss with olive oil, salt, and pepper.  

### **Roasting**  
- Spread on a parchment-lined sheet with some flat sides touching the pan.  
- Roast, flipping halfway, until edges are crispy and slightly charred.  

**Tip:** Don’t overcrowd—use two pans for crispier results.  

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## **Garlic**  
**Temperature:** 400°F (200°C)  
**Time:** 40–60 minutes  

### **Preparation**  
1. Cut off the top ¼ of the bulb to expose cloves.  
2. Drizzle with olive oil and wrap tightly in foil.  

### **Roasting**  
- Roast until cloves are soft and golden.  
- Let cool before squeezing out cloves.  

**Tip:** Roast multiple heads at once for efficiency.  

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## **Yellow Onions**  
**Temperature:** 400°F (200°C)  
**Time:** 30–40 minutes  

### **Preparation**  
1. Peel and cut into wedges.  
2. Toss with olive oil, salt, and pepper.  

### **Roasting**  
- Roast, stirring halfway, until caramelized and tender.  

**Tip:** For sweeter results, roast at 375°F for up to 1 hour.  

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## **Tomatoes**  
**Temperature:** 400°F (200°C)  
**Time:** 20–30 minutes  

### **Preparation**  
1. Cut in half (cherry) or quarters (larger tomatoes).  
2. Toss gently with olive oil, salt, and pepper.  

### **Roasting**  
- Place cut-side up on a parchment-lined sheet.  
- Roast until caramelized and slightly shriveled.  

**Tip:** For intense flavor, roast cherry tomatoes at 300°F for 2–3 hours.  

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## **Brussels Sprouts**  
**Temperature:** 425°F (220°C)  
**Time:** 25–30 minutes  

### **Preparation**  
1. Trim ends and halve (or leave whole if small).  
2. Toss with olive oil, salt, and pepper.  

### **Roasting**  
- Spread cut-side down on a parchment-lined sheet.  
- Roast until crispy outside and tender inside.  

**Tip:** Drizzle with balsamic glaze in the last 5 minutes.  

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## **Sweet Potatoes**  
**Temperature:** 400°F (200°C)  
**Time:** 25–35 minutes  

### **Preparation**  
1. Peel (optional) and cut into 1-inch cubes.  
2. Toss with olive oil, salt, pepper, and paprika (optional).  

### **Roasting**  
- Spread in a single layer, turning halfway.  
- Done when caramelized and fork-tender.  

**Tip:** Soak in cold water for 30 minutes before roasting for crispiness.  

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## **Zucchini / Summer Squash**  
**Temperature:** 425°F (220°C)  
**Time:** 15–20 minutes  

### **Preparation**  
1. Slice into ½-inch rounds or spears.  
2. Toss with olive oil, salt, and garlic powder.  

### **Roasting**  
- Roast until golden and slightly shriveled.  

**Tip:** Avoid overcooking—they can turn mushy.  

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## **Cauliflower**  
**Temperature:** 425°F (220°C)  
**Time:** 25–30 minutes  

### **Preparation**  
1. Cut into even-sized florets.  
2. Toss with olive oil, salt, turmeric, and cumin.  

### **Roasting**  
- Roast until edges are browned and crispy.  

**Tip:** Sprinkle with Parmesan in the last 5 minutes.  

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## **Beets**  
**Temperature:** 375°F (190°C)  
**Time:** 45–60 minutes  

### **Preparation**  
1. Scrub and trim tops (no need to peel).  
2. Wrap individually in foil with a drizzle of oil.  

### **Roasting**  
- Roast until fork-tender.  
- Rub off skins with a paper towel after cooling.  

**Tip:** Wear gloves to avoid staining hands.  

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### **Seasoning Pairings**  
- **Potatoes:** Rosemary + garlic  
- **Carrots:** Cumin + honey  
- **Cauliflower:** Curry powder + paprika  
- **Brussels Sprouts:** Balsamic + bacon