How to Roast Vegetables
Roasting vegetables is a simple way to bring out the flavor. I like to mix it up and use vegetables such as: turnips, carrots, parsnips, zucchini, and yellow squash. For extra flavor I’ll slice an onion into wedges and add a garlic clove or two.
Preheat the oven to 425°F, cut vegetables into chunks, toss with a small amount of olive oil, spread in a single layer on a baking sheet, and sprinkle with kosher salt and fresh ground pepper. Bake for 20 – 30 minutes or until tender. For variety consider sprinkling with herbs such as rosemary or thyme.