Roasted Vegetables

Roast your favorite vegetables with this simple recipe.

Prep time: 20 minutes

Cook time: 15 minutes

Makes: 1 cup

Ingredients

1 cup fresh vegetables per person (choose one vegetable or a mix of several – see list below)

1 teaspoon vegetable oil

1 sprinkle each salt and black pepper

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Peel if desired and cut into similar-size pieces. Smaller pieces (about ½ inch thickness) brown more and cook more quickly. Long thin pieces (asparagus or beans) can be left whole.
Preheat oven to 425 degrees F.
Prepare a baking sheet that will hold the vegetables in a single layer. A metal baking sheet without sides allows more browning. A covering of foil or parchment paper will make cleanup easy.
Toss the vegetable pieces with just enough oil to make them shine.
Spread the vegetables on the baking sheet in a single layer.
Roast until tender and slightly browned on the edges. Baking time will depend on the thickness of the pieces. Thin pieces (asparagus or beans) may take 5 minutes. Pieces about ½ inch thick take about 15 minutes.
Stir or turn about halfway through the roasting for even browning.
Move to a serving dish and sprinkle lightly with salt or seasoning of your choice.
Refrigerate leftovers within 2 hours.

Notes:

Try vegetables like: asparagus, beets, broccoli, Brussels sprouts, carrots, cauliflower, green beans, onions, peppers, squash, sunchokes and more.
Try different seasonings like: thyme, rosemary, oregano, balsamic vinegar, and lemon juice.

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