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 similar sized 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 until tender, this will take more time for thick chunks than for thin slices, generally between 20 – 60 minutes.
*If you are roasting a mix of soft vegetables like zucchini or squash and tougher root vegetables. Please keep in mind that the soft vegetables will finish much more quickly than the harder varieties. To compensate cut the softer vegetables more thickly than the root vegetables to ensure they finish around the same time.
If you are using turnips, which tend to have a slight bitterness, consider adding a little balsamic vinegar to the olive oil. The acidity and the natural sweetness will counter the bitter flavor.
Beets add a gorgeous color to the mix and also are sweeter than many other vegetables, serving as a nice counterpoint to parsnips and turnips.
For variety consider sprinkling with herbs such as rosemary or thyme.