Serves 4 to 6
Just about any vegetable you can think of benefits from roasting. Cooking time will depend on the size and density of your vegetables. Below is a guide for roasting any hard vegetable – for softer vegetables (like green beans or asparagus) expect faster cook times.
1 pound hard vegetable, sliced into ½ inch pieces (carrot, parsnip, beet, sweet potato, butternut squash, rutabaga, potato, onion, etc).
1 Tablespoon of oil
1/2 teaspoon salt
¼ teaspoon black pepper
About 1 teaspoon of any spice or herb you have on hand (optional)
- Preheat oven to 425F
- Toss vegetables, oil, salt, pepper, and garlic in a large bowl
- Spread on baking sheet – do not overcrowd! Contact with the baking sheet is essential because that is where carmelization happens first. You also want the hot oven air to touch the vegetables, so don’t layer them on top of each other.
- Roast until browned, stirring halfway through, about 20-30 minutes.