Roast Vegetables
Ingredients
- 1- 1 1/2 pounds fresh vegetables (Potatoes or sweet potatoes, Beets, Carrots, Summer squash and zucchini, Cauliflower, Brussels sprouts, Broccoli, Onions)
- 1/4 cup extra-virgin olive oil + 2 tablespoons extra for drizzling
- Salt and pepper
- Optional: Fresh herbs, garlic cloves, lemon juice
Instructions
- 1- 1 1/2 pounds fresh vegetables, scrubbed and prepared: Potatoes, sweet potatoes: Peel or leave the peels on. Cut in same-sized chunks, slices or spears. Beets: Peeling will stain your hands, so use gloves. Or roast whole and peel when they’re cool enough to touch. Carrots: Peel if the skin is tough. Cut off the tops and tips. Summer squash and zucchini: Cut off stem ends and chop into slices or same-sized chunks. Cauliflower: Cut out bottom and break into florets. Or roast the whole cauliflower. Brussels sprouts: Remove any loose leaves and trim the bottoms. Keep whole or cut in half. Broccoli: Remove any leaves and trim bottom. Break into florets. Trim stem into even slices or chunks. Onions: Trim off tip, not the root end. Peel off outer layer. Slice onion vertically (through the root end) and then in slices or chunks. Preheat oven to 400 degrees. Clean and chop vegetables. Place in a large bowl with olive oil, salt and pepper, and any optional seasonings you want to add, and toss until all the vegetables are covered in oil and seasonings. Add vegetables in a single layer in a heavy pan. Drizzle the extra olive oil on top. Roast for 1 hour. Check on the vegetables after 45 minutes by poking them with a fork to see if they’re done. Softer vegetables, like squash or peppers, might be soft and fully cooked by now. Denser vegetables, like potatoes or carrots, may take a full hour or even longer. When they’re done, taste and add more salt or pepper if you need to.
