Perfect Roasted Vegetables
Ingredients
- 4-6 cups fresh vegetables, like broccoli, cauliflower, asparagus, butternut squash
- 1-2 tablespoons olive oil
- Several pinches of coarse kosher salt and coarsely ground black pepper, if you are new to this, go light - you can always season more after they are done cooking
Instructions
- Preheat the oven to 425 degrees F.
- On a large, rimmed baking sheet (11X17-inches), drizzle the vegetables with the olive oil and toss with the salt and pepper.
- Cook for 10 minutes. Stir or flip the vegetables and cook for about 10 minutes more. The exact time will depend on the type of vegetable and how large/small it is cut. Broccoli and cauliflower follow this rule pretty closely. I roast asparagus for slightly less time and butternut squash for slightly longer. Squash like zucchini and yellow squash roasted fairly quickly.
- Season to taste with additional salt and pepper to taste, if needed. Serve immediately.
Notes
Baking Sheets: dark, nonstick baking sheets will cook the vegetables more quickly so if you use that type of pan instead of a light colored aluminum pan, please watch closely and vary the time accordingly.
Vegetables: make sure the vegetables are in an even layer - you don't want them on top of each other (a few tiny overlaps are fine but no double layering) or they won't roast properly.
Cooking Time: the exact cooking time will depend on the type of vegetable and how large/small it is cut and also how tender you like them. Broccoli and cauliflower follow the cooking times below pretty closely in my oven - we like them on the crisp-tender side. I roast asparagus for slightly less time and butternut squash for slightly longer. Squash like zucchini and yellow squash roasted fairly quickly.