Roasted Veggies

This is a good overall recipe for roasting vegetables, with a handy timetable for cooking different types of vegetables. As my husband just pointed, there is a large variation in cooking time. To clarify, the larger the chunk of vegetable, go for the longer cooking time based on that type of veggie. If the pieces are smaller, cook it less---simple, right?:) As always with my recipes, you can add some heat by sprinkling some dried red hot chili peppers or hot sauce into the mix.

Quick Roasting Time (10 to 20 minutes)	Medium Roasting Time (15 to 40 minutes)	Long Roasting Time (35 to 60 minutes)
Tomatoes Mushrooms Asparagus Scallions Corn	Bell peppers Broccoli Cauliflower Zucchini Summer squashes Onions Eggplant	Potatoes Sweet potatoes Winter squashes Turnips Brussel sprouts Carrots Beets

Oven temperature: 400F, drizzle with olive oil, salt, pepper, garlic in shallow roasting pan, toss lightly. Stir lightly half way through cooking time.

Start with the long roasting-time veggies, then toss in the mediums when their time is due; then the quick ones when their time is due.