Roasted Veggies

Roasting vegetables are about my favorite way to fix them. They are delicious and they are easy-peasy lemon-squeezy. All it takes is some olive oil, salt and pepper, a dish and an oven. Since I am watching my caloric intake, I use just a little olive oil–just enough to lightly coat them. I use a little salt and lots of pepper. Play around with the cooking times to find the level of doneness you like. I love crispy, crunchy Brussels sprouts, so I roast those suckers until they are almost burnt. I love my spaghetti squash soft. So, I roast that those until they are soft and yummy.

So, I roast my veggies at 425°F. Make sure you use a cookie sheet with a lip or baking dish.

Potatoes: 30 to 45 minutes, depending on size. I prefer roasting creamers or reds. Potatoes with thin skins. The best thing to do is not to peel them, but slice them in half before coating and seasoning them. (You can also roast other root vegetables like beets and carrots. You can. I won’t. )

Butternut & Acorn Squash: . You can split it in half lengthwise and clean out the veins and seeds. Oil & season. Roast the halves for 50 to 60 minutes. Or you can cube the squash, oil and season, then roast for 20-30 minutes.

Spaghetti squash: Split in half lengthwise and clean out the veins and seeds. Oil and season with salt and pepper. Poke the squash halves with a fork three or four times. I place my squash peel side up; however, I read articles that roast with peel side down. Roast for 30-50 minutes.

Broccoli, cauliflower, Brussels sprouts: For broccoli and cauliflower, cut large flowerettes off the stalk. Oil and season with salt and pepper. For Brussels sprouts, cut off the stem, and half the sprout lengthwise. Oil and season with salt and pepper. Roast for 15-20 minutes. (Okay, I roast the heck out these until they are crunchy, snacky little things. So, yummy!)

Zucchini, summer squash, bell peppers: Slice zucchini and summer squash width-wise (into rounds). Oil and season with salt and pepper. For bell peppers, slice the pepper in half lengthwise. Clean out the seeds and veins. Slice into .5 inch strips. Oil and season with salt and pepper. Roast for 10 to 20 minutes.

Asparagus, green beans: Trim the ends. Oil and season with salt and pepper. Roast 10 to 20 minutes

Onions: Cut off both ends. Cut into quarters. Roast for 30 to 45 minutes, depending on how crispy you like them. This works well for fennel, too!

Tomatoes: Slice in half. Place on pan cut side up. Roast 15 to 20 minutes (Again, you can, but I won’t.)