Oven Roasted Vegetables

Written By Emily Lichty

*The best part of this recipe is its adaptability. It can be made with nearly any vegetable available in your local garden, year round.

recipe from: cooking classy

https://www.cookingclassy.com/roasted-vegetables/

INGREDIENTS

From the Garden

  • vegetables- (recommended for summer: tomatoes, bell peppers, carrots, zucchini, broccoli, red onion, garlic)

From Elsewhere

  • olive oil

  • salt and pepper

  • Italian seasoning (optional)

  • lemon (optional)

PREPARATION

  • Chop veggies: cut veggies into pieces about the same size, place on a rimmed baking sheet.

  • Toss with oil and seasoning: Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper then toss.

  • Spread across baking sheet and roast: Spread evenly so vegetables cook evenly and roast 15 minutes.

  • Add tomatoes, continue to roast: Remove from oven add tomatoes and toss mixture, spread even again.

  • Roast 10 minutes longer or until veggies are tender.

Approximate cook times you’re looking at for roasted vegetables (cut into 1-inch pieces. I use about 1 – 2 lbs) at 400 – 425 degrees (don’t forget to toss halfway):

  • Asparagus – 20 minutes

  • Bell Peppers – 20 minutes

  • Broccoli – 25 minutes

  • Brussels Sprouts (halved) – 25 minutes

  • Butternut Squash – 30 minutes

  • Cabbage (cut into 1-inch thick slices) – 30 minutes

  • Carrots (cut into 1-inch chunks or baby carrots)- 30 minutes

  • Cauliflower – 25 minutes

  • Corn (cobs left whole with husks) – 40 minutes

  • Green Beans – 20 minutes

  • Kale – 15 minutes (it doesn’t need to be in a single layer)

  • Onions – 35 minutes

  • Potatoes (russet, red, yukon) – 45 minutes

  • Sweet Potatoes – 30 minutes

  • Tomatoes (grape or cherry) – 15 minutes

  • Yellow Squash – 20 minutes

  • Zucchini – 20 minutes



Emily Lichty
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