Roasted Fall Vegetables

A must for every cook to try. A very easy and delicious way to enjoy a variety of fresh vegetables without having to steam or boil or saute. It has become my absolute preferred way to serve and enjoy vegetables, especially in the fall. Many stores have started to offer prepared vegetables cut and ready to go. I like to grab one that looks very fresh if I am cooking alone for myself when Tom is flying on a trip. If we are doing dinner as a family I like to pick out whole vegetables and cut them and prep 2 sheet pans full of a variety. It always works and is a huge hit.

Ingredients: (no specific amount - pick and choose anything and as much or little as you like)

Butternut Squash

Sweet Potatoes

Yellow Onions

Red Onions

Yellow Califlower

Broccoli

Carrots

Potatoes

Brussels Sprouts - Tom and the kids LOVE these. I always do a sheet pan full of Brussels Sprouts and allow a good char to happen.

Mushrooms - shiitake roasts very well

Whole Garlic

Salt & Black Pepper

Quick Tip: Kale - I do this alone on a sheet pan - serve with sea salt instead of potato chips on occasion

For summertime I love to roast summer squash and zucchini if we are not doing a grill.

Directions:

Preheat oven to 425 degrees. Place a good amount of selected vegetables (or just one vegetable) - do not stack - keep the vegetables on one single layer or they will steam and not roast.

Drizzle a lot of olive oil over the vegetables and top with salt and pepper. Toss to mix and place in oven for approx 25 minutes. You can check on the vegetables at 15 minutes to see how they are doing. You might want to remove sheet pan and toss vegetables, adding more olive oil if the vegetables are getting dry. Continue to roast until done.

I like my roasted vegetables pretty well done with a nice char. Whatever makes you and your family happy.