Roast as long as the vegetables call for, adding more mix right when they come out of the oven for extra flavor. If you're feeling indulgent, you could also do a ranch butter baste.

After so much feasting, you'll need a break with this colorful platter of roasted carrots, cauliflower, and cabbage. Use two baking sheets to roast the vegetables, which are tossed with olive oil ...

Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself. Preheat the oven to 220C/200C Fan/Gas 7. Line two large ...

Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium ...

Ingredients. 2 yellow bell peppers, seeded and diced; 2 carrots, peeled, halved lengthwise and sliced; 1 onion, chopped; 2 tbsp (30 ml) olive oil; 4 cups (1 litre) chicken broth ...