by Anne Woodhouse, CHN
Roast Vegetables
Most vegetables are delicious roasted! Prep the vegetables by peeling (if appropriate) and cutting them in to the desired size and shape. Put each type of vegetable into a bowl and toss with enough olive oil to coat with a dash of sea salt and freshly ground black pepper. Spread the vegetables on a large rimmed pan and roast at 375°F until tender. Cooking time depends on the type of vegetable, the size and shape of the pieces and how many are on the pan. Below are list of winter vegetables and general guidelines for the roasting times.
- Beets (red or golden): peeled, quartered and sliced, roast in about 25 minute
- Sweet potatoes: cut into long fingers, or round slices, roast in 20-25 minutes
- Carrots: cut into slices or long fingers roast in 20-25 minutes
- Butternut squash: peeled and cut in to 1” cubes roast in about 20-25 minutes
- Delacata squash: cut into rings (with skin on) roast in 20-25 minutes
- Mushrooms: whole or cut in half or quarters roast in 20-25 minutes
- Fennel: cut into thin wedges with a bit of the root attached, roast 20-25 minutes
- Leeks: cut in half lengthwise and then into 2-3” segments, roast in 20-25 minutes
- Turnips: whole if small, or cut into quarters and sliced if large, roast 20-25 minutes
- Parsnips: peel and cut into slices or long fingers and roast for about 20 minutes
- Onions: cut into thin slices, roast ~20 minutes
- Brussel sprouts: small whole sprouts or large sprouts cut in half roast in 10-15 minutes.
- Broccoli or Cauliflower floret: roast in about 10-15 minutes
Tips…
- Roast more than one type of vegetable on the same pan, but keep each type together in case one needs to pull while others need to cook longer.
- Cook plenty! Roasted veggies go fast, even non- veggie eaters find them irresistible. I like to prepare enough for a couple meals.
- To serve arrange vegetables on a plate or platter and sprinkle with fresh chopped parsley.
ENJOY!