Roasted Vegetables

Serves: 8 | Serving size: 1 cup

Ingredients

Choose about 2 lbs or 8 cups of a variety of vegetables, peel and cut into 1-inch pieces:

Carrots
Parsnips
Celery root
Beets
Rutabaga or turnip
Winter squash (Butternut or Acorn)
Brussels Sprouts
Sweet potato
Onion
Broccoli
Bell pepper

2 tablespoons oil or more if needed, canola or olive
*Optional: Salt, pepper, or other spices to taste
Suggested spices to try: garlic powder, Italian seasoning, oregano, basil, cinnamon

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl combine approximately 2 pounds or 8 cups of any assortment of the vegetables mentioned above and toss with oil and salt. Vegetables should be lightly coated in oil. Add additional oil if necessary. Oil should not pool in the bowl.
3. Spread vegetables in a single layer on a rimmed baking sheet or two and cook in the oven until browned on the edges and tender, about 30–35 minutes. Rotate the pan in the oven every 15 minutes to promote even cooking. Only stir if the edges of the pan are browning too fast.
4. Sprinkle with additional spices/herbs or drizzle with maple syrup in the last 10 minutes of cooking.

Notes

• Do not pack the vegetables too closely in the pan or they will steam rather than roast.
• *Nutrition facts label does not include optional ingredients.

Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.