Total Time
Prep 0 mins
Cook 0 mins

This works with a wide range of produce: potatoes, squash, onions, asparagus, cauliflower, baby artichokes, pumpkin, mushrooms, peppers, sweet potatoes, eggplant, zucchini, and Brussels sprouts.

Ingredients Nutrition

Directions

  1. Cut your vegetables into serving-sized pieces. Peel the ones you like peeled. (For potatoes cut them and wash off the starch. For eggplants, slice them, salt them a bit and let them set until they begin to "weep," then squeeze out as much moisture as you can.)
  2. Dry the pieces off and toss them with oil or melted butter (just a LITTLE oil or butter--part of the beauty of this dish is that it's fairly light).
  3. Lay them out on a parchment-lined baking sheet and bake in a 375F oven for around 20-30 minutes, or until everything starts to look slightly browner than when you put it in.
  4. Arrange the vegetables on a plate and sprinkle with whatever condiments you like (or have around).
  5. Note 1: You can roast a piece of fish or chicken (or marinated tofu) on the baking sheet with the vegetables. It makes a nice little dinner. Not much clean-up effort either
  6. Note 2: This method also works with some fruits--apples, pears, pineapple, stone fruits, figs, bananas, etc. Use butter and sprinkle on a bit of sugar, honey and/or vanilla. Serve plain or with ice, sour or whipped cream
Most Helpful

5 5

This was very good. I used sweet potatoes, green beans, mushrooms, eggplant and zucchini. I just sprayed the vegetables with olive oil, but next time I would definitely toss them with the oil. The first night they were a little dry, but they were nice and moist the second night I served them. I served them with Balsamic Vinegar and enjoyed the recipe very much.

5 5

This was soooooo good!! I used sweet potatoes celery onions carrots and maderin oranges. i sed a roasted garlic flavored rice vinager as well. it turned out really good. hubby even ate it and he isnt big on veggies!

5 5

YUM! I diced up just carrots and turnips and tossed them in olive oil seasoned with salt, white pepper, and rosemary. I didn't add any additional seasoning after the vegetables had cooked, and they were so delicious. And because this dish is cooked on parchment paper, there is no clean-up!