Leftover pieces, chop, toss, drizzle, pop into the oven...roasted vegetables are ready for a side dish, add to a sauce or salad, into a soup, for lunch, dinner, BBQ...
Preheat the oven to 425F (220C)
Use organic if possible. Select as few or as many from each category.
I. Main vegetables:
- butternut squash
- (sweet) potato(es)
- parsnips
- fennel bulbs
- etc.
II. Added vegetables:
- onion(s)
- pepper(s)
- leek
- Brussels sprouts (with the leaves)
- carrot(s)
- tomatoes
- asparagus
- cauliflower
- etc.
III. Additional items:
- chickpeas (garbañzo beans)
- other type of beans
- peas (add the last 10 minutes of roasting)
- whole garlic cloves
- etc.
IV. About ready:
- drizzle with olive oil
- (gluten-free) breadcrumbs
V. Serve:
- favorite herbs (dried, fresh, or sprigs)
- lemon zest or juice
- grated (dairy-free) cheese(s)
1. Place all the vegetables on a baking sheet.
2. Drizzle with oil.
3. Roast 30-35 minutes.
(a) Add optional peas the last 10 minutes.
4. Remove and add herbs, lemon zest/juice, and/or cheese
