Roasted Veggies

By glomcrae

Lighter-density veggies: tomatoes, summer squash, green beans, and eggplant won't take as long as other veggies.

Medium-density veggies: onions, peppers, cauliflower, broccoli, and turnips AND

Higher-density veggies: potatoes, carrots, beets, parsnips, and sweet potatoes -- will take much longer.

Ingredients

• Veggies of your choice -- see description!

Preparation

Step 1

Preheat your over to 425 degrees. Cut vegetables into fairly large pieces, cubes, chunks or thick slices. Toss the vegetables with a little olive oil.

Spread out the vegetables in a heavy jelly roll pan or roasting pan (lined with foil and sprayed with nonstick cooking spray for easier cleanup). Heavier pans are designed to withstand high heat; they help keep the vegetables from burning.

About halfway through the cooking time or at about 25 to 30 minutes, turn the vegetables over with a spatula, then continue to cook them until they are tender and nicely browned on the edges - about 20 minutes longer. Add salt, pepper and seasonings.

Don't be afraid of the high heat -- let the veggies sizzle! The heat blisters the veggies' surfaces, and this is just what you're after.