{sweet and toothsome}Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to topBaked Risotto, and throw them into fall and winter salads.
Ingredients
Serves 4 to 6
Step 1
Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
Step 2
Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.
Baked tomatoes make a quick garnish or side to anything from Baked Risotto to Iron Skillet Steak. Replace the vegetables with 2 lb/910 kg halved plum tomatoes or small tomatoes on the vine and roast until they are just soft, about 30 minutes.
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Reviews (5)
Back to TopEXCELLENT - I used Parsnips , Onions, and those little purple carrots. It was so so so good, so easy. Will definitely make again.
trilobite01
SoCal
12/30/2017
I think it is meant to be 910 g, right?
swissburns
12/29/2015
Nothing wrong with this recipe. I use what vegies I happen to have. Always a huge hit at home and with guests.
maistas
11/25/2015
Many of us have been doing this for years (perhaps not 2 lbs at a time!); my addition is a splash of balsamic vinegar before going in the oven.
drabauer
California
12/28/2012
Wow - 910 kilos of winter squash? Plan for leftovers.
Anonymous
11/21/2012
