"With so many nutritious and delicious ingredients to choose from, the possibilities for roasted vegetables are both limitless and flavorful. With that said, there are still plenty of common mistakes everyone makes when roasting vegetables. Whether it's flubbing cook times, overcrowding the pan, or forgetting to cut the vegetables into uniformly proportioned pieces to ensure thorough and even cooking, there's a lot to consider."
"Essentially, you can pull out this pantry staple and use it to easily create a balanced and flavorful batch of roasted vegetables. Though vinaigrette is nearly synonymous with salad, it's actually a game-changing ingredient for flavorful roasted vegetables. The tangy and punchy tastes of any of your favorite store-bought vinaigrettes - or even a go-to homemade recipe - will provide the right amount of intensity and boldness."
Roasting vegetables can be undermined by common mistakes like incorrect cook times, overcrowding the pan, and unevenly sized pieces that prevent even cooking. Skipping seasoning and oil often produces bland, underwhelming vegetables. Using vinaigrette as a quick marinade delivers tangy, punchy flavors from ingredients like mustard, citrus, and vinegars, adding intensity and boldness. Use about a quarter cup of vinaigrette per pound of vegetables, toss to coat evenly, arrange in a single layer on a prepared baking sheet, and toss halfway through cooking to prevent sugars from burning.
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