Having a big batch of roasted veggies on hand makes for easy, delicious, nutritious meals for several days. While roasting, cook fish (for 15-20 minutes) or chicken breast or thigh (25-35 minutes) in a separate pan and you’ve got a full meal. Chop the roasted veggies and use them in a frittata, as a breakfast side dish with scrambled eggs, or along with optional sautéed ground turkey and hot sauce for a taco. Or toss them with greens, cubes of firm tofu or chickpeas, pepitas, olive oil, & balsamic for a hearty protein-rich salad. The possibilities are endless!

Ingredients

8 to 10 cups of vegetables cut into 1 – 1.5″ chunks: choose from winter squash (seeded, skin can be left on), Brussels sprouts (cut large sprouts in half), carrots (can be left unpeeled for ease), red and/or yellow onion (outer skin removed), shallots (outer skin removed), cauliflower, leek (use white part), broccoli, cherry tomatoes (pierced with a fork), zucchini, asparagus, Japanese eggplant, purple or yellow beets (skin removed), bell pepper (seeded), jalepeño pepper (seeded), white or sweet potato (optional to leave skin on), turnip, parsnip, radicchio (leave in 3″ chunks since it cooks quickly)

3 Tablespoons of olive oil plus additional to very lightly coat the baking sheets or roasting pans.

2 teaspoons each of salt and ground black pepper, plus more to taste

Optional: balsamic glaze to top the vegetables only when serving

Directions

1. Preheat oven to 425 F.
2. Set oven racks so that there is enough room for two baking sheets or roasting pans.
3. Use your fingers or a kitchen brush to very lightly cover the bottom of the pans with olive oil.
4. In a large bowl, toss the vegetables with the 3 Tablespoons of olive oil (see note below), salt, and pepper.
5. Place vegetables on the pan(s) in a single layer with some space between the vegetables for even roasting.
6. Roast for 25 minutes and take out of the oven.
7. Remove vegetables that are already browned (zucchini, peppers, broccoli crowns, asparagus, and tomatoes will cook quickly) onto a separate plate, mix the remaining vegetables around, and place back into the oven for an additional 10-15 minutes or more until they are tender and carmelized.
8. Season with additional salt and pepper if desired, and, if using, drizzle with balsamic glaze only when serving.  

Notes

• If possible, keep the vegetables pieces separated so that all edges can roast and carmelized.
• Instead of cutting up sweet potatoes, they can be pierced with a fork and cooked whole in the microwave for 4 to 5 minutes until moderately soft. Then roast without cutting it (keep it whole) in the oven with the other vegetables for 20 – 30 minutes until soft.
• The recipe is sparse on spices to keep them more neutral for a variety of meals. Additional spices can be added along with salt and pepper such as 1/4 cup chopped fresh rosemary; 2 Tbsp of dried thyme, basil, or parsley, or Italian seasoning; 2 Tbsp cumin, paprika, or curry powder; or other herbs and spices of your choice.
• Don’t overdo it with the oil otherwise vegetables will be soggy. Aim for between 1 and 2 Tablespoons of oil per roasting sheet or pan.