Roasted Vegetables

Pictured: roasted garden potatoes and onions.

Original recipe from various sources.

Roasted Vegetables are soooooo good!  The best part about them is that you can roast whatever you have on hand and mix and match to for your favorite combo.  If you use something starchy like potatoes, they can be very filling, too!

Preheat oven to 400°F.  Chop veggies to bite-sized pieces.  Toss in a baking dish (bread pan, 8x8 casserole dish, or 9x13 casserole dish) with 1-2 T olive oil (or other oil/butter), salt and pepper.  Place in preheated oven, set timer.

Vegetable	Cook Time	Notes
Potato	30-40 min	Peeling optional
Sweet Potato (Yam)	30-40 min	Peel
Parsnip	30-40 min	Peel
Turnip	30-40 min	Peel
Beet	30-40 min	Peel
Onion	30-40 min	Peel
Carrot	20-30 min	Peel, unless using baby carrots
Mushroom	30 min
Asparagus	30 min	Chop 1” from the bottom, cut in 3rds
Brussels Sprout	30 min	Chop off stems, cut in half
Pepper, all colors	30 min
Broccoli	20-30 min
Cauliflower	20-30 min
Summer Squash (including zucchini)	20 min
Green Bean	15 min
Tomato	10 min	Cherry tomatoes can be left whole

Squash: 
Squashes like butternut, pumpkin, and spaghetti are delicious roasted.  Rather than attempting to peel and chop them raw, just slice them in half or fourths.  Stab each piece a few times with a fork and place a dab of butter on each.  Cover and roast in a casserole dish for 30-45 min.  Serve with salt and pepper.  Adapted from here.

Tips:

*cover with tinfoil for a softer, moister dish

*if you want to roast potatoes and broccoli, put the potatoes in the oven separately first.  After ten min, add the broccoli and they should finish about the same time.  Do this with any combo of different cooking times.  

*onions add a sweet flavor.  For best results, separate the onion slices when you add them.

*beets have an overwhelming (though delicious!) taste and are probably best cooked alone.  

*smaller root vegetables are usually more tender and sweet (think baby carrots), though the larger ones have a great taste too.

*Try different spices with different vegetables.  You can mix in fresh minced garlic during the last 10 minutes of roasting.

*Try roasting veggies in this marinate sauce.

Favorites: 

*Roasted Root Vegetables: potato, sweet potato, carrot and onion.

*Roasted Vegetables and Cous Cous.  Adapted from here. 

*Potato Wedges

*Ginger Cooked Carrots