Roasted Vegetables - fresh vegetables

Method

• Preheat the oven to 425 degrees F.
• Chop the vegetables or roast them whole.
• The larger the pieces, the longer it will take to roast.
• Toss the vegetables with olive oil, fresh herbs, and generously season with salt and pepper.
• Place on a prepared baking sheet, cast iron pan, or a roasting pan.
• Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast.
• Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes.
• Test for doneness by piercing the vegetable with a knife.
• Serve the roasted vegetables with toasted nuts, bread crumbs, or grated cheese on top.
• Roasted Vegetable Variations:
• Slow-Roasted Tomatoes: Quarter 3 to 4 pounds ripe tomatoes brushed with olive oil, 2 teaspoons sugar, and generously seasoned with salt and freshly ground black pepper.
• Roast the tomatoes cut side up on a large baking sheet.
• Roast for 2 hours until the tomatoes are beginning to brown and maintain their shape when moved.
• Cool.
• Make into homemade tomato sauce by chopping the tomatoes and heating in a saucepan with chicken stock, fresh herbs, and just a bit of fresh cream.
• Roasted Garlic: Peel the paper exterior off of garlic heads.
• Set the garlic heads on top of aluminum foil square.
• Brush the garlic head with olive oil, season with salt and pepper, and top with any desired fresh herbs.
• Fold the sides up crimping tightly.
• Place the packet on a baking sheet and roast at 400 degrees F for 30 minutes.
• Cook's Note: It is best to use the roasted garlic while still warm.