Snapguide

How to roast veggies like a pro

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

26
STEPS
INGREDIENTS
Find your measuring spoons. 1/2 tsp.

Find your measuring spoons. 1/2 tsp.

Find your 1/4 tsp measuring spoon.

Find your 1/4 tsp measuring spoon.

1/2 tsp of each into a mixing bowl.

1/2 tsp of each into a mixing bowl.

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

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

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

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

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

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

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

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

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

Preheat your oven to 415 degrees F.

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...

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

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

Let cool for 3 minutes, then serve.

  • 1/2tsp Kosher salt
  • 1/2tsp Ground cumin
  • 1/2tsp Ground coriander
  • 1/4tsp Ground black pepper
  • 1/4tsp Granulated garlic
  • 1/8tsp Ground Turmeric
  • 1/8tsp Ground cinnamon
  • 1/4c Olive Oil
  • 2.0lb Broccolettes