-
1
Preheat the oven to 425 degrees F.
-
2
Chop the vegetables or roast them whole.
-
3
The larger the pieces, the longer it will take to roast.
-
4
Toss the vegetables with olive oil, fresh herbs, and generously season with salt and pepper.
-
5
Place on a prepared baking sheet, cast iron pan, or a roasting pan.
-
6
Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast.
-
7
Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes.
-
8
Test for doneness by piercing the vegetable with a knife.
-
9
Serve the roasted vegetables with toasted nuts, bread crumbs, or grated cheese on top.
-
10
Roasted Vegetable Variations:
-
11
Slow-Roasted Tomatoes: Quarter 3 to 4 pounds ripe tomatoes brushed with olive oil, 2 teaspoons sugar, and generously seasoned with salt and freshly ground black pepper.
-
12
Roast the tomatoes cut side up on a large baking sheet.
-
13
Roast for 2 hours until the tomatoes are beginning to brown and maintain their shape when moved.
-
14
Cool.
-
15
Make into homemade tomato sauce by chopping the tomatoes and heating in a saucepan with chicken stock, fresh herbs, and just a bit of fresh cream.
-
16
Roasted Garlic: Peel the paper exterior off of garlic heads.
-
17
Set the garlic heads on top of aluminum foil square.
-
18
Brush the garlic head with olive oil, season with salt and pepper, and top with any desired fresh herbs.
-
19
Fold the sides up crimping tightly.
-
20
Place the packet on a baking sheet and roast at 400 degrees F for 30 minutes.
-
21
Cook's Note: It is best to use the roasted garlic while still warm.
