Roasted Vegetables

Yield Many

Author Eat the Rainbow

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Roasted Vegetables

This is the easiest and BEST way to roast vegetables – perfectly tender. Delicious and packed with so much flavor!

Ingredients

Choose any vegetables that you like or have on hand. You can pretty much roast any vegetable! Some ideas to try:

• Brussels sprouts, cut in half
• Any winter squashes, peeled and cut in cubes
• Cauliflower, cut into florets
• Broccoli, cut into florets
• Sweet potato, cut into cubes
• Beets, peeled and cut into cubes
• Peppers, cut large ones into cubes, roast mini peppers just as is - delicious!
• Carrots, cut into cubes or whole if they are small
• Red cabbage, cut into wedges or strips.
• Olive oil or vegetable oil
• Salt

Instructions

1. Preheat oven to 400 degrees.
2. Prepare vegetables by chopping into small cubes or bite size pieces. Peel the vegetable when necessary (most squash).
3. In a large bowl, toss vegetables with 1-3 Tablespoons of olive oil (depending on how many vegetables you have - there is no right or wrong) and ½ - 1 teaspoon of salt.
4. Spread vegetables in a single layer on a large sheet pan or roasting pan. [It’s important to spread vegetables in a single layer so that they cook more evenly, caramelize better and taste more delicious.]
5. Bake for 20-40 minutes in the oven. [Roasting time depends on the vegetable and the size of the pieces. They are finished when they are brown and caramelized. Some vegetables such as beets, carrots, winter squash (such as butternut or acorn) will take longer to cook, so it helps to prepare these on their own baking sheet.]

Notes

Variations to Try

• Add herbs for extra nutrients and different flavors. Rosemary and thyme are great ones. 
• Add minced garlic and onion for flavor and nutrition
• Serve alongside a main dish, over pasta or rice or other grain, on top of pizza… 

Something to Chew On

• Roasting vegetables often brings out the natural sweetness.  Why does this happen?
• What does the addition of various herbs do to the nutritional value?

Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.

Eat the Rainbow, Brussels sprouts, squash, cauliflower, broccoli, sweet potato, beets, peppers, carrots, cabbage