Roasted vegetables taste best when you eat them immediately, straight from the oven. But if you’re cooking for a crowd and need to keep them warm for a few hours before serving, place them in ...

Cut your veggies, dry them off as best as possible ... our list of budget-friendly air fryers), you can roast your vegetables ...

Serve immediately. Tuck in as soon as the roast vegetables come out of the oven, if they sit around in or out of the oven, they’ll quickly go soggy and you may wonder why you bothered.

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

A colourful veggie quiche that's best served ... and stir well. Roast for about 30 minutes, or until tender and just starting to char. Remove from the oven, leaving the vegetables on the baking ...

Toss all of the vegetables and the thyme in the honey, vinegar and oil. Season well and place into an oven preheated to medium. Roast until the vegetables are soft tossing once or twice.

Slow cooking brings out the best in cheaper cuts ... Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to circulate ...