Oven Roasted Veggies

[SpiritTalker]

As the weather turns colder at this time of year, I look forward to popping my veggies into a 450' degree oven for 35-45 minutes, coated with a bit of olive oil (bottled or spray-type) and sprinkled with some salt and pepper. It really brings out a sweetness and nut like flavor when they brown. You can turn them if you don't like crisp.

Any old vegetable will do, but it's the season for root veggies like potatoes, beets, carrots and parsnips, yet even broccoli gets revived when roasted. The denser veggies cook 10 minutes first, then add the finer pieces. Cut to uniform one-inch size. If the vegetables get well washed, there is no need to peel them, if you don't want. Just put the pieces on a baking sheet. Do not cover.

The only veg I didn't like this way was celery or cucumber. Radishes were good. Corn on the cob is fantastic!

I use my toaster oven.

[smogie_michele]

Lately, I've been addicted to roasting butternut squash, Brussels, and onions. Yum!

[SpiritTalker]

I'm drooling!

[Firebird]

Ooo yum!
Thanks for this Spirit talker! Excited to try stuff in my new oven, well it's like a year old now but for many months it doesn't even get turned on because its so hot here. Lol !
By the way Smogie, ard you roasting those all together?
Bb, Firebird

[smogie_michele]

I roast them all together! I just drizzle them in olive oil and put a little salt, pepper, garlic powder and whatever else comes to mind right on top.