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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Luke & Kayleigh, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Whatever vegetables you want. Root vegetables roast best but Peppers and onions are also awesome.

Directions:
Directions:
General Roasting Times for Vegetables
Cooking times are for roasting vegetables at 425°F.
Spread chopped vegetables on a baking sheet with olive oil and salt.
Turn half way through cooking.

Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them

Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them

Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes

Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes

Thin vegetables (asparagus, green beans): 10 to 20 minutes

Onions: 30 to 45 minutes, depending on how crispy you like them

Tomatoes: 15 to 20 minutes

 

 

 

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