Lately I have been all about roasted vegetables...carrots, broccoli, cauliflower, sweet potatoes, onions, squash, etc. Roasting makes vegetables mellow and brings out their natural sweetness. Megan will actually eat roasted broccoli without hardly blinking, where she'll protest with steamed broccoli. I don't usually get too fancy...sometimes I'll add minced garlic during the last 10 minutes of roasting, or toss in a little lemon juice, but I find that when roasting veggies, less is more. Just a little olive oil, salt and pepper is all they really need.
Pick your veggie
onions - peeled and quartered
carrots or parsnips- peeled and thickly sliced diagonally
potatoes - scrubbed, washed, peeled if desired and chopped into 1 inch pieces
yellow squash or zucchini - scrubbed and thickly sliced
butternut or pumpkin - peeled, seeded and cut into 1 inch chunks
broccoli or cauliflower - rinsed and patted dry, cut into florets (try to keep florets the same size)
Dress your veggie
Place veggies in a large bowl. Drizzle with olive oil (start with 2 tbsp.), sprinkle with salt and pepper to taste, and add a little lemon juice (1 tbsp.) if desired. You can toss in some herbs too, such as thyme (1/2 tsp. dried). Toss until veggies are well coated. Spread on a baking sheet that has been smeared with a little olive oil.
Roast your veggie
Roast at 425 degrees about 25 minutes (for softer veggies such as squashes and onions, roast at 375 for about 40 minutes) , stirring halfway through, until easily pierced with a toothpick. If roasting broccoli or cauliflower, roast until the tips are caramelized and lightly browned .
Garlic should be roasted a bit differently. Take a head of garlic, or a half head of garlic, and cut off the tips of each clove with a sharp knife. Put the garlic cut side up in a small oven-safe bowl and drizzle with olive oil. Roast at 350 - 375 degrees for 30 - 45 minutes, until the garlic is fragrant and soft. Cool until easily handled, then from the bottom of the clove squeeze the garlic out of the skin. Garlic this way is excellent plain and spread on a piece of french bread or tossed with other roasted vegetables.