Ready for a side dish that’s as beautiful as it is delicious? These Garlic Herb Roasted Potatoes, Carrots, and Zucchiniare a ...

How to Make It. Preheat oven to 400°F (200°C). Line a large sheet pan with foil or parchment for easy cleanup. In a large bowl, combine potatoes, sausage slices, chopped peppers, and onions ...

Roast root vegetables (potatoes, sweet potatoes, beets, carrots and parsnips) for 30 to 45 minutes. Roast winter squash (butternut, acorn and pumpkin) for 20 to 60 minutes.

Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.

The high, direct heat of your oven’s floor is the secret to restaurant-quality roasted vegetables. Getty Images If there are roasted vegetables on a restaurant menu, I’m ordering them. There ...

You can reheat them in the oven to avoid any limp roasted veggies. However, that could take 10 minutes or more — and that's not including the time it takes the oven to preheat. Advertisement ...

Healthier oven-roasted potato salad with red peppers and lemon-maple dressing is picnic perfect. Skip to main content Skip to header navigation Icon Link Plus Icon ...

Oven-Roasted Mashed Potatoes. ... Bonus Tip - So these work as leftovers pretty easily, and you can add an egg and leftover protein and veggies and make some great potato cakes.