ROASTED VEGETABLES

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Roasted Vegetables image

The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.

Provided by Melissa Clark

Categories     dinner, easy, quick, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 5

2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped

Steps:

  • Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
  • Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.

*** Explore more Roasted Vegetables Recipes »

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    #weeknight     #time-to-make     #main-ingredient     #preparation     #vegetables     #oven     #roast     #dietary     #equipment     #4-hours-or-less

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