Roasted vegetables are by far my favorite way to prepare them. It tastes better, it’s super easy, and you can do it to almost any veggie out there! Challenge yourself this new year and try one new veggie a week….I dare ya!
Couple tablespoons of oil (coconut, olive, melted butter, ghee, or bacon pieces for longer roasting veggies)
Lemon juice (or other acid) if compatible (broccoli, asparagus, green beans, carrots….)
Salt and pepper to taste
Any other spices you like: garlic powder, onion powder, paprika, chili powder, cayenne, rosemary, thyme, basil; just sprinkle on like you would salt and pepper
Veggie: cauliflower, broccoli, brussels sprouts, beets, sweet potatoes, carrots, radishes, asparagus, mushrooms, green beans, red potatoes, etc.
Heat oven to 400ºF (or up to 425ºF).
Cut up veggies. Wash and make sure they are totally dry before roasting (good to do ahead of time).
Put veggies in plastic Ziploc storage bag, add oil and acid if using, sprinkle with salt, pepper and any spices you like.
Pour out contents onto parchment lined sheet pan (baking sheet with low sides). Be sure not to overcrowd (in a single layer).
Roast until browned how you like them. Turn a time or two during cooking. Roasting time will depend on density of vegetable (green beans may take 15 minutes while cubed sweet potatoes or beets will take more like 45 minutes).
May broil at the end to add an extra crisp if you’d like.
Cool completely before storing.
IF ROASTING SQUASH (acorn, butternut, spaghetti): cut in half, remove seeds, bake at 375- 400ºF on parchment lined sheet pan with cut side down for 30-45 min until soft, depending on size and type. Top with butter, salt and pepper, and any other spices you like.