Roasted Veggies Recipe


ist2_3747691-grilled-vegetablesHere’s what this one calls for:

3/4 pound tiny Yukon gold potatoes, or larger thin-skinned potatoes, unpeeled and cut into 1/4″ slices

1/2 lb pearl onions, peeled

3 large carrots, peeled, cut in half lengthwise and then into 2″ chunks

1/2 lb baby Portobello, or large button, mushrooms

3/4 lb asparagus, tough ends trimmed and cut into 2″ lengths

2 zucchini, ends trimmed, halved lengthwise, and cut into 1/2″ thick slices

1 large acorn squash, sliced in half separating top from bottom, seeded, and cut into six to eight 1/2″ thick rings

1/2 cup extra-virgin olive oil

3 cloves garlic, finely minced sea salt and freshly ground black pepper

*(I may substitute butternut squash. The variety of vegetables I use varies with the season.)

Preheat oven to 425.  In a small dish, add the garlic to the olive oil and let sit for at least an hour.  Line a deep roasting pan with foil and toss all of the cut vegetables into it, separating them if possible; drizzle the

olive-oil-and-garlic mixture over the vegetables, tossing well to distribute

(you may not need to use all of it).  Sprinkle sea salt over all.

Place the pan in the oven, roasting the root vegetables and squash for 45 mins.  Remove from the oven and add the other, softer-skinned vegetables.  Return to the oven and roast until all the vegetables are glossy and caramelized.  (Tip: This should take about another 40 minutes.) Every 10 minutes, move the veggies around with tongs to avoid breakage and to ensure that they cook evenly.

The End =)

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