Roasted Vegetables
Contributed by Julie Medalis

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This recipe for this is very loose. Experiment and have fun.



Ingredients:

• Lots of veggies (We used asparagus, beets, brussel sprouts, onions, potatoes, red peppers, rutabaga, sweet potatoes. You could also do baby artichokes, carrots, eggplants, fennel, garlic, kohlrabi, mushrooms, parsnips, turnips, etc.)
• Olive oil
• Salt
• Fresh ground pepper
• Herbs (fresh or dried rosemary, thyme, etc.)

Directions:

1. Cut all your vegetables into nice pieces. Since you are cooking each ingredient separately, you can vary the sizes and shapes. I like to do some in slices, some in sticks, etc. Those that take longer to cook (root vegetables like carrots, potatoes, sweet potatoes, rutabagas) can go in smaller pieces. Those that cook quickly (peppers, asparagus, brussel sprouts) can be in larger pieces because they will dry out and shrivel if too small.
2. Put each ingredient in its own pan so that it fits in one layer with room to “breathe.” Watery vegetables (such as peppers and mushrooms) need a little extra space if you want them to brown.
3. Toss each with some olive oil, salt, pepper, and any herbs you like.
4. Roast vegetables in a 425-degree oven, tossing and checking for doneness every 5 to 10 minutes. Cooking times will vary based on type of veggie, size of pieces, pan size, number of pans in the oven, and be anywhere from 5 minutes to an hour. Remove each veggie when it looks and tastes done (soft enough, brown enough, and tasty).
5. Serve hot or at room temperature.