Toss chopped veggies in olive oil and roast them at 425 °F (218 °C). Roasting is an easy, healthy, and delicious way to cook just about any vegetable. Use a sharp kitchen knife to cut vegetables into bite-sized pieces, put them in a bowl, then coat them in 1–2 tablespoons (15–30 mL) of a healthy vegetable oil, such as olive, canola, or sesame. Sprinkle them with salt and pepper, then spread them on a baking sheet. Roast them in the oven until you can easily pierce them with a fork and they’re slightly browned or charred around the edges
