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 (20-25 minutes) in a separate pan and you’ve got a full meal. Chop the roasted veggies and use them in a frittata or along with optional sautéed ground turkey and hot sauce for a taco. Or toss them with greens, cubes of firm tofu, 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)

2 Tablespoons of olive oil plus additional to lightly coat roasting pans

1 Tablespoon each of salt and ground black pepper

Optional: balsamic glaze to top the vegetables

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 cover the bottom of the pans with olive oil.
4. In a large bowl, toss the vegetables with the 2 Tablespoons of olive oil, salt, and pepper.
5. Place vegetables on the pan(s) in a single layer with some space between the vegetables for eaven 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. If using, drizzle with balsamic glaze.  

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 along with the other vegetables.
• 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 parsely; 2 Tbsp cumin or paprika; or other herbs and spices of your choice.