Roasted Vegetables

By DebCooks

For rich caramelized vegetables, cook them like this. They look great and you can use a variety of vegetables especially in the fall.

Ingredients

• 2 lbs vegetables, cut into 2 inch pieces
• 1 T olive oil
• 1/2 teas salt
• 1/4 teas pepper
• 1 T fresh herbs of your choice: rosemary, thyme, sage
• Optional: garlic cloves, or strips of lemon or orange peel

Preparation

Step 1

Coat vegetables with the oil and salt and pepper and herbs of your choice. Preheat oven to 450. Spread vegetables in one layer in shallow 15 x 10 jelly roll pan. Roast until tender and lightly browned, stirring once or twice during cooking. Potatoes, carrots, and winter squash take about 30 to 40 minutes. More delicate vegetables like peppers, onions, cauliflower, eggplant, and green beans are done in 20 to 30 minutes.