Ingredients: |
Ingredients: 1 cup extra virgin olive oil
2-4 Tbs minced garlic from jar (less if fresh)
Seasonings (I used blackened seasoning, grated herb seasoning, salt-free Season-All)
1 large butternut squash, peeled, seeded, in 1" cubes
3-5 sweet potatoes, peeled, in 1" cubes
4 medium parsnips, peeled and cut in 1 to 2" lengths
6-8 large carrots, peeled and cut in 1 to 2" lengths
1 head cauliflower, core cut out and separated into florets
5-7 onions, peeled, quartered
1 large Fennel bulb, cut into wedges. thick stems
4-6 large red peppers, seeded, in 1" cubes
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Directions: |
Directions:Mix olive oil, garlic, and seasonings in a 2 cup measure or bowl.
Have available 2 to 3 large roasting pans. I've found dark-colored pans brown the vegetables better if you have one. Turn oven on to 400 º. If you have two ovens use them both.
Working in order (veggies that need to cook longer are listed first), prepare vegetables and as you cut up each place in large mixing bowl, pour some of the olive/garlic mixture over and mix with large spoon. dump in a pan and place in oven. (Don't wait for all to be cut up, oven does not have to be preheated). I keep each vegetable in its own area in the pan, so I can remove them as they are done.
If I find veggies are cooked but not browning, I turn the broiler on high and shut the oven, watch closely and remove when they start to brown (switch back to 400º bake_/
NOTE: I keep the butternut squash in a separate bowl and mix before serving. It tends to get mushy and make everything messy. |
This recipe for Roasted Vegetables is from