Make baked kale two ways: bake 1 pound of kale with 1 tablespoon oil for crisp chips at 300°F for 20–25 minutes, or roast at 425°F for 12–15 minutes for a tender side. Baking kale requires dry leaves.Continue Reading
Make squash in the oven with 1½ pounds of 1-inch yellow squash rounds and a ½-cup breadcrumb topping. Bake in an 8-inch dish at 400°F for 25–30 minutes until tender, browned, and not watery.Continue Reading
Roasted shishito peppers in the oven turn blistered and tender at 500°F on a dry, preheated pan. Use 1 teaspoon oil, roast 6–10 minutes, turn once, and finish with salt and lemon.Continue Reading
Broccoli and cauliflower recipe: roast 1 lb each in 2 tbsp oil at 425°F; cut 1½-inch florets, place broccoli toward the center, and turn at 12 minutes for tender, browned edges.Continue Reading
Make curried cauliflower with 1-inch florets, a measured curry-oil coating, and a 425°F roast. Turn once and cook 25 to 30 minutes for browned edges and tender centers; serves 4.Continue Reading
Baked peppers come out tender and browned in 20–30 minutes at 425°F. Roast 1-inch wedges with 1 tablespoon oil; use 25–35 minutes for thick-walled green peppers. Makes 4 servings.Continue Reading
Butternut squash in the oven: roast 1-inch cubes from one medium squash with 2 tablespoons of oil at 425°F for 25–35 minutes, or bake halves for 45–60 minutes until fork-tender and caramelized.Continue Reading
