- Use a hot oven temperature 210-220°C.
- Make sure vegetables are cut into similar size pieces so they all cook at the same time.
- Lightly coat with olive oil and seasoning use baking tray lined with baking paper for easy cleaning.
Flavouring your roast vegetables: Splash a little balsamic vinegar over 5 minutes before the end of cooking, giving a delicious flavour to the vegetables.
