Roasted Vegetables 1. Toss the vegetables with 1 tbsp (15 mL) of oil and season as desired. 2. E venly divide the vegetables on the cooking trays, arranging them in a single layer on each tray. 3. Turn the wheel to select the
setting; press the wheel to select. Turn the wheel to adjust the time according to the chart below. Press the wheel to start .
4. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
Vegetable
Quantity
Prep
Asparagus (thin)
1 bunch (about 8 oz./250 g)
Trim to fit length of cooking trays
4 minutes
Bell peppers
2 medium (about 1 lb./450 g)
Remove seeds and slice into 1" (2.5-cm) wedges
8 minutes
Broccoli
1 large head (about 1 lb./450 g)
Cut into bite-sized florets
8 minutes
Carrots
2 lbs. (1 kg)
Peel and dice into 1" (2.5-cm) pieces
22 minutes
Cauliflower
1 medium head (about 1½ lbs./700 g)
Cut into bite-sized florets
16 minutes
Green beans
1 lb. (450 g)
Trim off stems
10 minutes
Potatoes (whole russet)
4 medium or large
Leave whole, do not peel
40–50 minutes
Potatoes (petite new or fingerling)
3 lbs. (1.4 kg)
Leave whole, do not peel
24 minutes
Sweet potatoes
2 medium (about 1 lb./450 g)
Do not peel, cut into ¼" (6-mm) thick French-fry shape
20 minutes
Zucchini
1¼ lbs. (575 g)
Slice into
14 minutes
1" (2.5 cm) rounds
Time
