Roasting Vegetables

Fall brings many root vegetables like carrots, beets and turnips. There are more interesting ones such as celeriac, parsnips and rutabagas. Winter squash is also in season with butternut squash, kombucha and acorn squash. Even broccoli and cauliflower will gain a great carmelized flavor in the oven. All of these can be roasted with the same basic recipe.

Roasting vegetables is a great way to bring out the sweetness and flavor. It is an easy recipe that you can use for all of these vegetables.

Roasted Vegetables

Any mix of vegetables

Kosher Salt

Fresh Cracked Black Pepper

Olive Oil

Peel and chop all of the vegetables into the same size of cubes with a sharp knife. It is important that they are a similar size so that they roast at the same rate. Some of the vegetables are very hard and round so you may need to have the bottom cut off to steady on the cutting board.

Olive oil, kosher salt and pepper are the only ingredients that you need to add to the vegetables. You can also add spices such as rosemary, oregano or thyme. Sliced onions and garlic cloves can be added as well for more flavor. Add the olive oil by pouring it into your hands.  Pick up the vegetables to add it. This will add a more consistent coating than pouring it onto the veggies in the pan. If you have beets, keep them in their own area of the pan as the color could run into your other vegetables. Add the salt and pepper.

A sheet pan is an inexpensive kitchen tool that can bake everything from vegetables to cookies. They are usually 18″x26″. Any pan will be able to roast the vegetables.

Heat the oven to 425. Place the pans of vegetables in the oven and roast for 15 minutes. Check them and determine if they need more time.

Serve warm with parmesan cheese.  Enjoy.

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