Oven-Roasted Vegetables

Oven-Roasted Vegetables

Choose to combine winter root vegetables or spring/summer vegetables, but not both.  This is a simple, foolproof side dish (or even a warm salad, served on a bed of greens and drizzled with your favourite dressing) that even the non-veggie lover will learn to love.

Ingredients
  • 4 cups vegetables about 2.5-3lbs, cut in large, uniform chunks *See notes below
  • 1 medium onion peeled and quartered
  • 2-3 whole cloves peeled garlic smashed
  • 3 Tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme or 1 tbsp finely chopped fresh herbs (i.e.rosemary, thyme, sage) optional & seasonal
Instructions
  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Toss veg, onion, and garlic with olive oil until well coated. Spread out onto prepared baking sheet, making sure there is one flat layer. Do not overcrowd vegetables. If necessary divide and use two pans.

  3. Sprinkle salt evenly over vegetables, along with pepper and herbs, if using. Place in oven for 35-45 minutes, tossing after 15 minutes, or until tender and starting to caramelize. Allow veggies to cool for 5 minutes before serving.
Recipe Notes

Seasonal Veg Suggestions:

Winter-sweet potato, parsnip, carrot, squash, yellow potato, turnip

Spring/Summer-yellow or green zucchini, broccoli/cauliflower (large florets), asparagus (ends trimmed), bell pepper, eggplant, green beans, 

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