Easy and Fast Way to Roast ANY Vegetable

In this season there are so many beautiful and delicious vegetables out there that people seem completely perplexed as to what to do with them. While there's a multitude of more complicated recipes out there that integrate these veggies (that hopefully we will get to in this weekly blog post!) there's also an easy thing to do with any and all of them; roast 'em! Roasted vegetables are delicious paired with meats, in salads, in a sandwich with some pesto and fresh cheeses, or simply alone. Below is simple and quick way to roast any vegetable. Hope you enjoy!

Delicious Roasted Vegetables

Any combination of the following vegetables:
1 small butternut squash, cubed
1 small summer squash, cubed
2 bell peppers, seeded and sliced into wide strips
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed 
1 red onion, quartered
1 bunch asparagus, ends cut off, cut into small pieces
3 carrots, halved
5 to 7 garlic cloves, peeled, cut in half
1 bunch cauliflower, chopped into small pieces
1 bunch broccoli, chopped into small pieces
1 eggplant, cubed
2 zucchini, sliced into strips
1 bunch yellow or red radishes, ends cut off, sliced into rounds
3 tablespoons balsamic vinegar
1/4 cup olive oil
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
salt and pepper

Preheat over to 475 degrees.
In a large bowl combine all chopped vegetables
In a small bowl stir together balsamic vinegar, oil, thyme, rosemary, salt, and pepper
Toss with vegetables until evenly coated
Place on roasting pan, roast in oven for 30 minutes, stirring every ten minutes or until vegetables are tender and brown

1 comment

  1. I love roasting root vegetables in the fall. Can't wait to try it using this recipe!