Roasted Vegetables
A general recipe - adapt to your own taste.
- Leeks, white part, whole or cut in half
- Turnips, cut in chunks
- Carrots, cut in chunks
- Fennel, cut into wedges
- Sweet potatoes, in chunks
- Potatoes, in chunks
- Garlic gloves
- Onions, smaller, cut into quarters
- Winter squash, in chunks
- Beets, chunked, best to peel
- Herbs - Sage, rosemary , thyme, winter savory
- Salt and pepper
- Olive oil
- Preheat oven to 400 F.
- Chop all your veggies in similar sizes so that they cook evenly
- Chop some herbs finely; leave some on the stem. Mix chunked veggies in bowl with enough olive oil to
coat, all the herbs and salt and pepper.
- Lay veggies in single layers on baking sheets or pans. If you pile them all up they will take forever!
- Depending on size they will take 30-60 minutes. They should be crispy on the outside and nice and soft on
the inside. Don't worry about a little overcooking: I think they're better caramelized and soft than tough to
the tooth!
home | words
| community | market
| produce | our
farm | site index