Thread: Roasted Vegetables

Roasting vegetables brings out a sort of sweetness and I find them irresistible. Like candy.

Roasted Vegetables

Ingredients


Red onions in thin wedges
Cauliflower florets
Broccoli florets
Green beans, trimmed
Grape tomatoes
Fennel, trimmed and thinly sliced
Asparagus, trimmed
bell peppers, seeded, cored, and sliced thin
Potatoes, thin wedges or slices
Carrots, cut thin
Sweet potatoes, thin wedges or slices
Parsnips, cut thin
Any squash, cubed or thinly sliced


Instructions


Preheat oven to 425 degrees F.

Cut vegetables of your choice into bite-sized pieces. Make about a cup per person.

Toss in a large bowl with a little bit of olive oil.

Spread out, in a single layer, on a baking sheet. Season with a little salt and freshly ground black pepper.

Roast to desired browness, about 16 minutes.

Store, covered in the refrigerator, up to about 3 days.

Other spices can be used to jazz this up, but I find salt and pepper is just fine.