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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Roasted Vegetables Recipe

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



Cut veggies into similar sized pieces, 1-2 inches. Peel hard squash and pumpkins. Cut in half and scoop out seeds. Slice florets off cauli and broccoli, then cut each in half.

For every 2 pounds of produce, use 2 Tb olive oil, 1 tsp. kosher salt, and tsp. ground black pepper.
Add flavoring and fats to vegs in a rimmed baking sheet, then toss. Boost flavor by adding smashed garlic cloves, sprigs of herbs(rosemary or thyme), and/or 1 tsp. of ground spice blend, like chili powder, garam, masla, or za'atar.

Preheat oven to 425, and set racks in upper and lower thirds of oven so you can roast a double batch. Line baking sheets with parchment, for gentler browning and easier cleanup. Finish roasted veggies with squeezed citrus, shaved cheese, or chopped fresh herbs.


Cook Quickly(15-30 minutes)
Zucchini & red bell pepper
Green beans & mushrooms
Cherry tomatoes

Cook Slowly(30-60 minutes)
butternut squash
cauliflower & red onions




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