Roasted Vegetables

1. Preheat oven to 450. Prepare vegetables as directed below. Toss prepared vegetables in 1-2 Tbsp olive oil and garlic.

2. Arrange vegetables in a single layer on a stoneware pan or baking sheet. Season with salt and pepper.

3. Roast vegetables according to time indicated in chart or until tender, deep golden brown and beginning to caramelize.


Asparagus ---- cut off woody ends ---- 25-30 min

Bell Peppers ---- cut into 1"inch strips ---- 25-30 min

Cauliflower ---- cut into florets ---- 25-30 min

Eggplant ---- cut into 1/4in slices ---- 25-30 min

Mushrooms ---- trim off stems ---- 25-30 min

Plum Tomatoes ---- cut in half ---- 25-30 min

Red or Yellow Onions ---- cut into 1/2in wedges or slices ---- 25-30 min

Yellow Summer Squash or Zucchini ---- cut into 1/4in slices ---- 25-30 min

New Potatoes ---- do not peel; cut in half ---- 30-35 min

Russet, Yukon or Sweet Potatoes ---- do not peel; cut into 1/2in slices ---- 30-35 min

Baby Carrots ---- leave whole ---- 40-45 min

Carrots ---- cut into 1/2in slices ---- 40-45 min

Butternut Squash ---- peel and cut into 1"in cubes - 40-45 min


After roasting, try adding in snipped fresh herbs such as basil, oregano, parsley, or chives. For heightened flavor, add a splash of balsamic vinegar.


Pampered Chef