Oven-Roasted Vegetables Recipe

Yield:

Serves 5 and then some

Roasting vegetables is a simple method that makesefficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Directions

Preheat oven: arrange vegetables on baking sheet:

Preheat the oven to 400°F. Place each type of vegetable in its own area on a rimmed baking sheet.
Drizzle with oil and season:

Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.
Roast:

Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes. Test each type of vegetable for doneness. Arrange on a platter.

Oven-Roasted Vegetables

Directions

Preheat oven: arrange vegetables on baking sheet:

Drizzle with oil and season:

Roast:

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