Roasted Vegetables

Vegetable Options:

Choose one or more to Roast.

Asparagus spears, cut in half
Beet, peeled and cut into 2" pieces
Broccoli, cut into 2" pieces
Brussels Sprouts, cut in half
Cabbage, cut into 2" pieces
Carrots, peeled and cut into 2" pieces
Cauliflower, cut into 2" pieces
Fennel Bulb, cut into 2"pieces
Garlic Bulb, cloves separated
Mushrooms, washed and cut in half
Onion, cut into quarters and separate the layers
Parsnip, peeled and cut into 2" pieces
Rutabaga, peeled and cut into 2" pieces
Summer Squash, cut into 2" pieces
Sweet Potato, peeled and cut into 2" pieces
Turnip, peeled and cut into 2" pieces
Winter Squash, peeled and cut into 2" pieces
Yams, peeled and cut into 2" pieces
Zucchini, cut into 2" pieces

Directions:

In a large bowl, toss all the vegetables in Olive Oil until lightly coated. For an oil free version you can use broth; vegetable, chicken or beef all work depending on your preference. It does change the roast slightly because of the added moisture but both ways are delicious.

Season with pink salt and/or dried or fresh herbs. Toss again until everything is evenly coated.

Line a large pan with parchment paper, add vegetables and bake at 425 degrees. Times will vary according to which vegetables you choose, how many are in your pan and how soft you like them. Your oven and the pan you use make a difference too.

The more tender vegetables (like broccoli and asparagus) will cook faster then the harder root vegetables. Check the doneness every 10-20 minutes and take note on your preferred cooking times for each one. This will save time and heartache in the long run.

When adding several vegetables at one time, you can add them in stages. Example: Root vegetables might go in first and then you add the more tender vegetables at the first or second 20 minute mark. Every 20 minutes give the vegetables a good stir or flip them around. We make a giant batch of these and it usually takes 1 hour - 1 hour and 20 minutes while if we just pop some asparagus in it takes about 20-30 minutes. Just check them with a fork and a bite. 

We bulk roast our vegetables to have on hand for the week. Our pan is 22" x 17" and 3.5" deep. It just fits our oven. If you want to get a large pan, first measure the inside of your oven to make sure you find one that will fit. We bought it on Amazon. (Our pan had a bad smell when we first used it so we put it in the oven empty and "burned" off that coating.)

You can add extra flavor when plated. We love fresh lime juice and herb infused oils. Whatever sounds good to you! 

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