Basic Roasted Vegetables
Directions
Cut evenly; completely but lightly coat veggies with oil. Season to taste. Roast on baking sheet lined with parchment in preheated 450° oven until browned and tender when pierced with a fork.
| Acorn squash | Cut in half; roast skin side up | 50 min. | ||
| Asparagus | Trim woody ends | 10-15 min. | ||
| Beets | Leave whole; scrub but don't peel (remove skins after cooked/cooled) | 60-90 min. | ||
| Bell Peppers | Cut into strips | 12 min. | ||
| Broccoli | Cut 1 ½" florets | 10-15 min. | ||
| Brussels sprouts | Trim and halve lengthwise | 20-25 min. | ||
| Butternut squash | Cut in half lengthwise ; roast skin side up or cut into 1" cubes | 25 min. | ||
| Carrots | Peel; cut into 1" pieces | 18-20 min. | ||
| Cauliflower | Cut 1 ½" florets | 25-35 min. | ||
| Mushrooms | Clean well; trim stems from shitakes, if desired | 15-25 min. | ||
| Parsnips, Rutabagas or Turnips | Do not peel rutabagas; cut into 1" thick wedges | 60-70 min. | ||
| Potatoes | Do not peel; cut into ½" pieces (fingerlings and baby reds work best for roasting) | 30-35 min. | ||
| Sweet Potatoes | Peel; cut into ½" pieces; cover with foil | 20 min. | ||
| Tomatoes | Roast unpeeled, whole (time shown is for large tomatoes; grape tomatoes and cherry tomatoes may take 5-7 min. or less) | 20-25 min. | ||
| Zucchini & yellow squash | Halve lengthwise; cut into 1 ½" pieces | 20 min. |
