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Roasted vegetables Recipe

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This recipe for Roasted vegetables, by , is from Alka and Sachin's Cookbook, 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!

Contributor:  
Contributor:  
Dexter Gasque

Category:
Category:

Ingredients:  
Ingredients:  
Chopped vegetables (broccoli, Brussels sprouts, carrots, squash, cauliflower)
Olive oil
Salt
Pepper
Garlic cloves (smashed)

Directions:
Directions:
Heat the oven to 425įF with a rack in the middle position.
Chop up the vegetables. ...
Toss the vegetables with olive oil and salt and pepper. I use my hands to make sure they are all coated).
Spread onto a baking sheet. Give the vegetables room on the baking sheet so they will roast and not steam. I use parchment paper for easy cleanup.
Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. The charred edges are my favorite part of roasted vegetables. I always roast until I see the charred edges.

General Roasting Times for Vegetables (425įF)

Root vegetables (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

Number Of Servings:
Number Of Servings:
Multiple
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Roasting vegetables changed the way I cook. Itís so easy for me to chop up (or buy prechopped) toss with Olive oil and put it in the oven. And itís so simple that I do it in batches on weekends and enjoy all week. I pair it with some protein and have a super tasty lunch//dinner thatís also healthy. Snacking on roasted Brussels sprouts is one of my favorite (healthy) treats.

 

 

 

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