Roasted Vegetables

Brendan Murphy on May 30, 2019

Ingredients:

  • Vegetables – tomatoes, bell peppers, carrots, zucchini, broccoli, red onion
  • Olive oil
  • Garlic
  • Salt
  • Peppet
  • Italian seasoning (optional)
  • Lemon juice (optional)

Directions:

  • Preheat oven to 400.
  • Dice vegetables into pieces about the same size, place in a mixing bowl (except tomatoes.
  • Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt, pepper, and lemon juice, then toss.
  • Spread evenly on a rimmed baking sheet and roast 15 minutes
  • Remove from oven, add tomatoes, and toss.
  • Roast 10 minutes longer or until veggies are tender

    • You can roast any vegetables! Here are approximate cooking times with oven temperature at 400 degrees. Remember to toss halfway through.

    • Asparagus – 20 minutes
    • Bell peppers – 20 minutes
    • Broccoli – 25 minutes
    • Brussels sprouts (halved) – 25 minutes
    • Butternut squash – 30 minutes
    • Cabbage (cut into 1-inch thick slices) – 30 minutes
    • Carrots (cut into 1-inch chunks or baby carrots) – 30 minutes
    • Cauliflower – 25 minutes
    • Corn (cobs left whole with husks) – 40 minutes
    • Green Beans – 20 minutes
    • Kale – 15 minutes (it doesn’t need to be in a single layer)
    • Onions – 35 minutes
    • Potatoes (russet, red, yukon) – 45 minutes
    • Sweet potatoes – 30 minutes
    • Tomatoes (grape or cherry) – 15 minutes
    • Yellow squash – 20 minutes
    • Zucchini – 20 minutes