- 4
Ingredients
- Toss with seasoning before serving. Select from:
- Directions are for 2 lbs of veggies tossed in 1 tablespoon olive oil.
- S&P
- Grated lemon peel or orange peel
- Cheddar or Parmesan Cheese
- Chopped dried rosemary or dill or mint or basil or parsley
- Pumpkin pie spice
- Fresh lemon juice
- Brown Sugar
- Cider Vinegar
- Olive Oil
Preparation
Step 1
Always roast in a single layer at 450 degrees F.
Asparagus - trimmed for 10-15 minutes.
Beets - whole, unpeeled and pricked w a fork. Roast 1 hour then peel, chop, and season.
Broccoli - trim & peel stem; split florets into 2 inch pieces. Roast 10-15 mins.
Brussels Sprouts - trim & halved through stem end. Roast 15-20 mins.
Butternut squash - cut into 2 inch pieces & roast for 40 minutes.
Carrots - cut into 1 inch pieces & roast for 30-40 mins.
Cauliflower - cut into 1 1/2 inch pieces & roast 20-30 mins.
Eggplant - 1/2 inch thick pieces & roast 20-25 mins.
Fennel - Trimmed and each cut into 12 wedges & roast 35-40 mins.
Green Beans - Trimmed & roasted 20-30 mins.
Onions - Cut into 12 wedges & roasted 20-30 minutes.
Potatoes - 2 inch pieces & roasted 45 minutes.
Sweet Peppers - 1 inch wide strips & roasted 30 minutes.
Turnips - Peeled & cut into 6 wedges & roasted 45-50 mins.
Zucchini - Trim, cut in half crosswise then each half quartered. Roast 15-20 mins.