Roasted Vegetables

Recipe by MLBRUNKER
READY IN:
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.)
  • 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).
  • 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.
  • Arrange the vegetables on a plate and sprinkle with whatever condiments you like (or have around).
  • 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
  • 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
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