How To: Roasted Winter Vegetables
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Yield: 7 cups
Description
If you don’t have a scale or can’t be bothered to measure, simply fill an 18 x 12-inch rimmed baking sheet with vegetables, more or less in a single layer.You can toss the vegetables with dried herbs and/or spices. Our favorite go-to is dried thyme. Figure 1 teaspoon for the full pan.If you’re roasting 2 pans, double the recipe, and adjust the oven racks to lower, and upper-middle positions. Check the pans of vegetables at 15 minutes. At that point, you may want to switch them to ensure even cooking.
Ingredients
- 3 pounds (heaping 2 quarts) Prepared Vegetables, any combination of the veggies listed below
- 1/4 cup olive oil
- Salt and ground black pepper
Prepared Veggie Options
- Carrots
- Turnips
- Rutabagas
- Golden beets
- Winter squash
- Parsnips
- Cauliflower, cut into large florets
- New potatoes, halved
- Onions of any kind, peeled and cut into large chunks
- Shallots, Peeled and left whole
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Toss vegetables of choice all together or by variety with 3 tablespoons of oil and a generous sprinkling of salt and pepper. Turn onto a large (12 x 18 inch) rimmed baking sheet that has been coated with vegetable cooking spray; drizzle with remaining tablespoon of oil and roast until golden and attractively spotty brown, about 25-30 minutes. Serve. (Can be cooled, covered, and refrigerated at least a week.)