Roasted Vegetables

Cooking times. Approximate cook times you’re looking at for roasted vegetables (cut into 1-inch pieces. I use about 1 – 2 lbs) at 400 – 425 degrees (don’t forget to toss halfway):

• Asparagus – 20 minutes
• Bell Peppers – 20 minutes
• Broccoli – 25 minutes
• Brussels Sprouts (halved) – 25 minutes
• Butternut Squash – 30 minutes
• Cabbage (cut into 1-inch thick slices) – 30 minutes
• Carrots (cut into 1-inch chunks or baby carrots)- 30 minutes
• Cauliflower – 25 minutes
• Corn (cobs left whole with husks) – 40 minutes
• Green Beans – 20 minutes
• Kale – 15 minutes (it doesn’t need to be in a single layer)
• Onions – 35 minutes
• Potatoes (russet, red, yukon) – 45 minutes
• Sweet Potatoes – 30 minutes
• Tomatoes (grape or cherry) – 15 minutes
• Yellow Squash – 20 minutes
• Zucchini – 20 minutes

Cooking directions

• Preheat oven to 400 - 450 degrees Fahrenheit.
• Chop veggies, place in a large bowl, add seasoning and toss. As to the seasoning, just salt is fine but for more flavor use olive oil, italian seasoning, garlic (minced), pepper, etc.
• Spread veggies evenly on a baking sheet and do not overcrowd
• Toss halfway. Note: the edges of a baking sheet cook hot than the center.