PREP NOTES: Vegetables can be prepared ahead of time and stored in zip-lock bags. Roast the vegetables when ready to eat, if they sit very long after cooking, they lose their crisp texture and do not taste as good.
INGREDIENTS:
Cauliflower Fresh green beans Carrots Zucchini Broccoli Brussel sprouts Asparagus Baby potatoes Winter squash Yellow Crookneck Squash
MIXED ROASTED VEGETABLES
4 – 6 people
- Line a small jelly roll pan with foil.
- Gather the vegetables that you are wanting to roast.
- The important part about roasting vegetables is that each piece of vegetable needs room to cook. Plan about ¾ cup of vegetables for each adult, ½ cup for children when figuring how much to prepare. For 4 – 6 people, you’ll need 3 – 6 cups of cut vegetables.
- Preheat the oven to 425 degrees. If you have a convection oven, place on the roast setting.
- Rinse and let the vegetables dry a little before baking. Cut according to the baking size. Some vegetables are more water than dense, such as zucchini, those will cook faster so they can be a little larger than the dense carrot or potato, they will need to be smaller so that the vegetables are all done cooking at the same time. If roasting the baby potatoes with other vegetables, rinse, cut, boil in a small pan of boiling water for about 5 minutes, drain, roast with the rest of the vegetables.
- You can prep the vegetables and place in a bowl all together and pour onto the jelly roll pan or keep separate. Layer your vegetables as desired.
- Choose your oils, I use Avocado Oil or Olive Oil. Drizzle 2 – 3 tablespoons overtop of the vegetables. Toss with tongs to coat.
- Season with kosher salt, freshly ground pepper, and McCormick’s Garlic Herb Seasoning.
- Place into the oven, let roast for about 15 minutes, toss with tongs. Let cook for another 5 – 10 minutes depending on their size. If the vegetables are a little dry, add a little more oil. Do not over cook the vegetables. When they have become browned and soft, take them out of the oven. Serve immediately.
Momma Wells Bakes 