📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that perfect roast.
2. Wash and prep your veggies. I usually give them a good scrub, then peel carrots if I'm feeling fancy. Celery and bell peppers typically just need a rinse. Don't forget to remove any stems or seeds.
3. Cut your vegetables into sticks. Aim for even thickness and length (about 1/4 inch thick and 3-4 inches long). A mandoline slicer can be a huge help here if you have one. Otherwise, a sharp knife will do the trick. Don't be afraid to get creative with your cuts, tho, maybe some are thicker, others thinner. It adds character!
4. In a large bowl, toss the vegetable sticks with 1-2 tablespoons of olive oil. Make sure they are evenly coated; this helps them from sticking together and promotes even roasting. Add salt and pepper to taste. Seriously, don't be shy with the seasoning here.
5. Spread the vegetable sticks in a single layer on a baking sheet. Avoid overcrowding, as this will lead to steaming rather than roasting. Give them room to breathe!
6. Roast for 15-20 minutes, flipping halfway through. The exact time will depend on your oven and the type of vegetables, but keep a close eye on them. They should be tender-crisp with slight charring at the edges.
7. Remove from the oven and let cool slightly before serving. Enjoy your tasty, crunchy snack!