— Melissa Lloyd

I love having just a wide variety of mostly roasted vegetables on hand great for snacking great for topping on top of cold salad or adding on to grain bowl or even just sort of As a one-off like I want to have you know, just something kind of quick some bites of some roasted carrots or roasted sweet potatoes. These are all things that you can roast in a hot oven, you know, 375 to 425 degrees Fahrenheit. Just on a piece of parchment paper. So no oil required. I would say if you're looking for texture while using a no oil roasting method cutting them a little bit on the smaller side helps ensure that you get some of that Browning some of the external texture Creation with some crispiness potentially and some Browning. But also so that you're not, you know having to leave the vegetable in the oven for so long so that you're kind of drying it out too much you trying to create a balance between texture and cooking the vegetable without dehydrating it too much and drying it out. So that's going to be I think pretty important piece. obviously nothing beats, you know, fresh out of the oven but these are also vegetables that if you wanted to cook ahead and have you know, just some containers of some roasted squash some roasted sweet potato some parsnips and carrots. Those are all great things that I think have. Sweet as well as satisfying components greens you can also do they're fantastic. I I typically will take like kale leaves and you know, you can also roast those those sometimes I think do better at those lower temperatures. If you really just trying to dry it out. So you get kind of a crispy kale you really just doing like an oven drying versus a roasting technique on some of those things. So just something to kind of play with you might have better results with leafy greens in that method versus the root vegetables.