Roasted Vegetables (All Kinds)

1. 1

   Beets: Cut off tops, drizzle with olive oil, sprinkle with salt/pepper, and wrap in parchment that is then wrapped in foil. Roast at 450 degrees for 30-45mins, depending on size. Put on gloves and slip off skins. Chop.

2. 2

   Parsnips/carrots/shallots: Peel everything. Cut parsnips in half withwise, then in halves or quarters lengthwise. Halve carrots (or cut like parsnips if large). Cut shallots in half. Toss in a bowl with fresh rosemary leaves, 2T olive oil, salt and pepper. Roast on a sheet pan (on parchment is desired) in a single layer at 450 for approx 30 mins, depending on size.

3. 3

   Brussels sprouts: For 1 pound, cut off stem and outer leaves, halve sprouts, and blanch in boiling water for 2-3 mins. Drain and pat dry. Mix with olive oil, rosemary leaves, a few unpeeled garlic cloves, salt and pepper right on a sheet pan. Turn all sprouts cut side down. Roast at 450 for about 20 minutes.

4. 4

   Potatoes: Preheat baking sheet in a 450 oven. Wash and dry red new potatoes. Cut in half. Toss in a bowl with fresh chopped thyme or oregano, olive oil, salt and pepper. Put potatoes on preheated baking sheet, cut side down. Roast for about 20-30 mins.

No additional tips available.