Roasting Vegetables: Date Added: 25 Jun 2012 Ingredients:

I have been surprised at how many "picky eaters" find they like onions, cauliflower and even beets when roasted . Some of my favorite vegetables for roasting include carrots, parsnips, winter squash, beets, onions, cauliflower, asparagus, Brussels sprouts.

One pound of any of the following carrots, parsnips, winter squash, beets, onions, cauliflower, asparagus, Brussels sprouts
2 tbsp Olive oil
1/2 teaspoon Salt
1/4 teaspoon ground black pepper
Lemon juice or balsamic vinegar for serving

Cooking Instructions:

Preheat the oven to 425 degrees. Line 2 baking sheets with aluminum foil ( for easy clean-up). Peel carrots, parsnips, onions and beets. The skin on winter squash becomes tender when cooked and can be left on. Trim the stalks of the asparagus and cauliflower and the outside leaves of the Brussels sprouts.
Cut each vegetable into even-sized pieces, the thickness of the piece will determine how long it cooks. I like carrots, parsnips and onions in 3/4 inch thick chunks, beets and squash in 1/2 inch slices, Brussels sprouts cut in half, asparagus needs no cutting and cauliflower can be cut into same-size flowers.
Toss the vegetables with the olive oil, salt and pepper. Spread your vegetables into an even layer, this is very important. There should be space between each piece, if they overlap they will be steamed and soggy- not crisp and roasted.
Place the prepared vegetables in the hot oven, roast 10 minutes, if your vegetables are tender and slightly browned after ten minutes they are ready to serve. If not, turn each piece, making sure they still have plenty of space and continue cooking ten minutes more or until they are as crisp and tender as you like.
Remove from the oven serve hot with fresh lemon or a splash of balsamic vinegar.


Approximately 30 to 60 calories per 1/2 cup portion

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