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