Early Autumn Roast Veggies
from The Kitchn
1 to 2 pounds any vegetable (I used sweet potato, zucchini, yellow summer squash, and red onion)
1 tablespoon olive oil (more if needed)
1 teaspoon salt
1/4 teaspoon black pepper
Baking sheet, oven-safe skillet, or baking dish
1. Heat the oven to 425°F with a rack in the middle position.
2. Chop up the vegetables: Cut the vegetables into uniform pieces so they cook evenly. Smaller pieces will cook more quickly; larger pieces will take a bit longer to cook. If your vegetables still have some moisture after washing, be sure to pat them as dry as possible; the more dry the vegetable, the better it will roast.
3. Toss the vegetables with olive oil and salt: Transfer the vegetables to a mixing bowl. Toss with olive oil, salt, and pepper. Add more olive oil if the vegetables still look dry or don't seem evenly coated.
4. Spread onto a baking sheet: Spread the vegetables out onto a baking sheet, into an oven-proof skillet, or into a baking dish. Make sure they are in a single layer with a little space in between; if they are too crowded, your vegetables will steam instead of roast.
5. Estimate your cooking time: In general, softer vegetables, like green beans and cauliflower, will cook in 10 to 20 minutes, and tough, hard vegetables, like squash and potatoes, will take 30 minutes or longer. Large pieces will also take longer to cook than smaller pieces.
6. Roast the vegetables until tender: Place the vegetables in the oven and begin roasting. Check and stir the vegetables every 10 to 15 minutes. Continue roasting until the vegetables are easily pierced with a fork or knife and they are showing crispy, charred bits at the tips and edges.
7. Serve immediately: Transfer the vegetables to a serving dish and taste; sprinkle with additional salt or pepper if needed. Serve while still hot.
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