Preheat oven to 425 degrees
Clean and cut into chunks:
Hard Vegetables
- Potatoes (red or Yukon Gold) with skins on
- Carrots
- Beets (cut in half)
- Sweet Potato or Yam
- Parsnips
- Rutabaga or Turnips
- Broccoli
- Cauliflower
- Celery
- Onion
- Green Beans
- Acorn Squash
- Butternut Squash
Coat with olive oil and roast for 25 minutes and add:
Soft Vegetables
- Zucchini
- Tomatoes
- Bell Peppers
- Asparagus
- Pearl Onion
Coat with olive oil and add to the hard vegetables already roasting. Roast for 20 more minutes and serve. Can be reheated for left-overs.
