Roasted Vegetables

Directions

The lower the moisture content of the vegetables the more they will brown perfectly, caramelize and have the most flavor concentrated from the roasting.

Group vegetables by Cooking Time-

Root vegetables(carrots, beets, sweet potatoes, onion, potato, turnip, garlic, butternut squash, yams) usually take longer (45 minutes)

Cruciferous vegetables (broccoli, cabbage, cauliflower, brussel sprouts) take less time (25 minutes)

Other vegetables (asparagus, zucchini, mushrooms, tomatoes) may be even less time.

Group on separate sheets or pans so that they finish baking at the same time or add the vegetables that cook for a shorter time 20 minutes from when you started the roasting time.

1. Cut the vegetables into roughly equal size pieces(1-1 ½ inch chunks)
2. Toss vegetables in a bowl with the olive oil, salt and pepper and spices of choice (Thyme, Rosemary)
   
3. Make sure the vegetables are in a single layer on a rimmed cookie sheet or a large roasting pan. They should not be on top of each other or they will steam (still delicious but not that roasted flavor)
4. Roast for 20 minutes to 1 hour depending on the vegetables you have chosen Remove when the doneness is to your liking. I use a fork to test for tenderness. The longer you cook the vegetables the more they will caramelize.