Roasted Root Vegetables

The next list is a sample of vegetables I used. Any subset will be fine and many more can probably be added:

 

butternut squash, peeled, 1" cubes

green and red bell peppers, 1" cubes

sweet potato, peeled, 1" cubes

potatoes, peeled, 1" cubes

red onion, peeled, quartered

zucchini, green and yellow not peeled, 1" slices

beet, peeled, quartered

asparagus

parsnip, 1" slices

sweet potato, 1" cubes or wedges

eggplant, not peeled, sliced to 3/4" slices or 1" cubes

mushrooms (shitake, crimini, portobello)

fennel cut lengthwise to 6-8 wedges

garlic, peeled

okra, cut stems

 

drizzle with:       

1/4 cup olive oil

salt and freshly ground black pepper

thyme chopped fresh (optional)

rosemary chopped fresh (optional)

2 tablespoons balsamic vinegar (optional)


Preheat oven to 450F (245 degrees C).

I like to roast the vegetables in a large baking pan, each in its corner, but just as nice to combine all vegetables and spread them on the pan.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.

Toss with vegetables until they are coated.

Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring occasionally or until vegetables are cooked through and browned.

 

Note:

I like to serve with Tahini sauce that can be drizzled on the plated veggies to taste.