Linda's Roasted Vegetables

One of my favorite ways of cooking vegetables is roasting. 

At high heat, roasting cooks the outside, and almost caramelizes the vegetables without drying them out. All that you need is some olive oil, and kosher salt and pepper. Combine a variety of seasonal vegetables, and you can't go wrong. Carrots, brussel sprouts, sweet potatoes, fennel, butternut squash, peppers, onions, summer squash, eggplant, and especially corn that has been cut off of the cob are all wonderful choices for roasting.

Set your oven to 400 degrees.

Toss cut vegetables in a bit of olive oil, using about 1/4 cup of olive oil for every 4 pounds of vegetables. Note: too much olive oil will prevent vegetables from caramelizing. Spread vegetables in an even layer on a baking sheet, and sprinkle with kosher salt and pepper. Roast until tender, about 20 minutes, tossing after 10 minutes.

This method is especially good at Thanksgiving, when oven space is tight, and you want to offer many different vegetables. This becomes a one bowl cornucopia!

REmember, too, it's a great way to use up some veggies sitting in the refrigerator, two ears of corn, a half of an onion, one pepper, and a squash, for example, while creating a great side dish or pasta salad.

Enjoy!