Basic Roasted Vegetables
Ingredients
- fresh vegetables, your choice (see step #2)
- Kowalski's Extra Virgin Olive Oil, for coating the vegetables
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Preheat oven to 450°.
- Prepare vegetables as directed below.
Acorn Squash: Cut in half.
Asparagus: Trim woody ends.
Beets: Leave whole; scrub but don't peel.
Broccoli: Cut into 1 ½" florets.
Brussels Sprouts: Trim and halve lengthwise.
Butternut Squash: Cut in half lengthwise; cut into 1" cubes, if desired.
Carrots: Peel; cut into 1" pieces.
Cauliflower: Cut into 1 ½" florets.
Mushrooms: Clean well; trim stems from shiitakes, if desired.
Parsnips: Peel; cut into 2" sections, then halve or quarter, depending on thickness.
Potatoes: Do not peel; cut into ½" pieces (fingerlings and baby reds work best).
Rutabagas: Cut into 1" wedges.
Sweet Potatoes: Peel; cut into ½" pieces.
Tomatoes: Leave whole; do not peel.
Turnips: Peel; cut into 1" wedges.
Zucchini and Yellow Squash: Halve lengthwise; cut into 1 ½" pieces. - Completely but lightly coat veggies with oil; season to taste.
- Arrange veggies in a single layer on a parchment-lined baking sheet; roast in preheated oven as directed below until browned and tender when pierced with a fork.
Acorn Squash: Roast skin-side up for 50 min.
Asparagus: Roast for 10-15 min.
Beets: Roast for 60-90 min; remove skins after cooked and cooled.
Broccoli: Roast for 10-15 min.
Brussels Sprouts: Roast for 20-25 min.
Butternut Squash: Roast for 25 min. (if squash is halved, roast skin-side up).
Carrots: Roast for 18-20 min.
Cauliflower: Roast for 25-35 min.
Mushrooms: Roast for 15-25 min.
Parsnips: Roast for 50 min.
Potatoes: Roast for 30-35 min.
Rutabagas: Roast for 50 min.
Sweet Potatoes: Cover with foil; roast for 20 min.
Tomatoes: Roast for 20-25 min. for large tomatoes, 15-18 min. for grape or cherry tomatoes.
Turnips: Roast for 50 min.
Zucchini and Yellow Squash: Roast for 20 min.
