Heat oven to 450 degrees. Line rimmed baking pan with foil. Toss 1 pound vegetables with 1 tablespoon olive oil and 1/4 teaspoon salt and a little freshly ground pepper in large bowl.
Times for roasting:
20 minutes:
½ inch thick fennel slices, peeled halved baby carrots, (or 2-in by ½ inch strips of large carrots) halved Brussels sprouts. 1 ½ inch cauliflower or broccoli florets
15 minutes:
1 inch strips red pepper, small 1-inch pieces of cauliflower or broccoli florets
10 minutes:
asparagus, ½ inch thick red onion wedges, ½ inch thick zucchini or yellow summer squash slices
I usually use 2 pans, and roast a mixture of vegetables.
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