Roasted Vegetables

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.

• Ready In: 0 mins
• Yields: 1 batch

Ingredients

•  vegetables
•  parchment paper
•  baking sheet
•  oil or  butter
•  salt
•  pepper
•  sugar
•  balsamic vinegar
•  spices
•  parsley, chopped (or other herbs)

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