This basic recipe along with the tips above will yield the most delicious roasted vegetables ever! Use this simply as a guide to roast your favorites!
Servings 6to 8
1large sweet onionsliced
4 to 6clovesgarlickept whole or sliced
2medium red bell pepperscut into large dice
1/4small red cabbagecut into 1 1/2 inch strips and separated
3large beetspeeled and cut into 1 1/2 inch cubes
4medium carrotssliced into 1 to 1 1/2 inch slices
1small butternut squashcut into 1 to 1 1/2 inch cubes
10 to 12ouncesbaby bella mushroomswiped clean and sliced in half or sliced thickly
1small zucchinicut into 1 inch slices
approximately 1/4 cup olive oil
freshly ground black pepper
Preheat your oven to 400 degrees.
Add the vegetables to as many baking sheets as you can fit into your oven. For this particular recipe, I used two large baking sheets.
Drizzle olive oil over the top and toss with your hands, coating the veggies. Sprinkle just a pinch of kosher salt and a bit of black pepper over top. Spread the vegetables out in a single layer, so as not to overcrowd them.
Roast in the oven for at least 15 to 20 minutes before tossing with a large spatula, being careful to keep the veggies shape. If you are using multiple pans, rotate and switch positions in the oven. Roast for an additional 20 to 30 minutes or until the most dense vegetable is fork-tender and the veggies have nice dark edges to your liking.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com