If you’ve got an oven, you should know how to roast vegetables. Here’s a tip.
Prepare vegetables
Into a bowl, peel and cut up a combination of turnips, yams, sweet potatoes, real potatoes, butternut squash (don’t forget to peel), carrots, onions, and/or Brussels sprouts.
Toss with oil
Toss with olive oil (or another type) and add a spec of water, which usually comes from washing.
Season
Season with:
- salt, black pepper,
- chopped fresh garlic,
- rosemary, basil, or oregano (use a combination or just one).
You can also use Herb de Provence or Italian seasoning.
High heat
Grab a roasting pan with low sides—usually a cookie sheet is fine. Place parchment paper on the bottom to reduce mess. Throw on your vegetables and roast at 425° (even 450°) for approx. 40 minutes, mixing halfway through.
Note
Acorn squash is different. You don’t peel it. It needs to be cut into moon-shaped slices (like cantaloupe). Toss with oil, salt, black pepper, and an herb. Then dab with butter and add some brown sugar or honey. Toss again and roast as per above.