Roasted Vegetables Recipe

1

Ingredients

1 tablespoon olive oil for each 2-pounds vegetables
2 pounds asparagus, trimmed; roast 10-15 minutes
2 pounds beets, whole, without tops, unpeeled; roast 1 hour then prick and peel
2 pounds broccoli florets, spit into 1 1/2 wide piece; roast 10-15 minutes
2 pounds brussel sprouts, trimmed, halved through stem end; roast 14-20 minutes
2 pounds butternut squash, 2-inch pieces; roast 40 minutes
2 pounds carrots, 1-inch pieces; roast 30-40 minutes
1 1/2 pounds (1 medium) cauliflower, 1 1/2-inch florets; roast 20-30-minutes
2 pounds (2-medium) eggplant, 1/2-inch slices; roast 20-25 minutes
2 pounds (2 large bunches) fennel, trimmed, cut each into 12 wedges; roast 35-40 minutes
2 pounds green beans, trimmed; roast 20-30 minutes
2 pounds (jumbo) onions, cut each into 12 wedges; roast 20-30-minutes* see below
2 pounds potatoes, unpeeled, 2-inch pieces; roast 45 minutes
2 pounds sweet peppers, 1-inch wide strips; roast 30 minutes
2 pounds sweet potatoes, Cut crosswise in half, then lengthwise into 1-inch wedges; roast 30 minutes
2 pounds turnips, peeled and cut into 6 wedges; roast 45-50 minutes
2 pounds zucchini, trimmed, cutting half crosswise, then each half quartered; roast 15-20 minutes

Preparation

Step 1

Preheat oven to 450 degrees F. for all vegetables.

For every 2 pounds of vegetables, toss with 1 tablespoon olive oil prior to roasting. Spread in a single layer, with space in between pieces, if possible, or they'll steam instead. You can roast different veggies together if their cooking times are similar.