Roasting brings out the natural sweetness in vegetables and intensifies their flavor.
Vegetables of choice cut into bite size pieces
1 tsp olive oil for every cup of cut up vegetables
Seasonings of choice such as rosemary, basil, parsley, marjoram, salt and pepper
Toss cut up vegetables with oil and seasonings.
Spread vegetables in a single layer on a cookie sheet. Roast according to the following chart, stirring half way through the cooking time:
20 minutes: Tomatoes, summer squash, eggplant, broccoli
30-45 minutes: onions, shallots, peppers, winter squash, garlic, Brussel sprouts, cauliflower
60 minutes: potatoes, carrots, beets, pumpkin, turnips
Roasted Veggie Ideas:
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