MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: How To Roast Any Vegetable
Categories: Vegetables
Yield: 4 Servings

1 lb Any vegetables; up to 2 lb
1 tb Olive oil
1 ts Salt
1/4 ts Freshly ground black pepper

Heat the oven to 425 F.

Arrange a rack in the middle of the oven and heat to 425 F.

Meanwhile, prepare the vegetables.

Chop up the vegetables. Peel the vegetables if desired, then cut 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 drier the vegetable, the better it will
roast.

Toss the vegetables with olive oil and season. Transfer the
vegetables to a large bowl. Add the oil, salt, and pepper and toss to
combine. Add more oil if the vegetables still look dry or don't seem
evenly coated.

Spread onto a baking sheet. Spread the vegetables out on a rimmed
baking sheet, in an oven-proof skillet, or in a baking dish. Make
sure they are in a single layer with a little space in between. If
they are too crowded, the vegetables will steam instead of roast--use
2 baking sheets if needed instead. 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 winter
squash and potatoes, will take 30 minutes or longer. Large pieces
will also take longer to cook than smaller pieces.

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.

Serve. Transfer the vegetables to a serving dish and taste; sprinkle
with more salt or pepper if needed.

Recipe by Emma Christensen

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