This is one of the simplest cooking methods with a big pay-off in flavor. All that's required is a bit of chopping, seasoning—and a hot oven—to conjure-up sumptuous, caramelized vegetables that are hard to resist.
1.
Cut vegetables like potatoes, carrots, onions, turnips, yams, and tomatoes into same-size pieces so that they roast evenly. Do not cut very small pieces as they shrink during the roasting process.
2.
Pour olive oil over the vegetables to promote a crisp exterior and soft interior.
3.
Liberally sprinkle salt over the vegetables.
4. Add freshly ground black pepper.
5. Toss the vegetables to coat evenly with the oil, salt, and pepper.
6. Pre-heat the oven to 450°. Place the seasoned vegetables on a baking sheet or in a roasting pan so that they don’t touch.
Do not use baking sheets or roasting pans with non-stick surfaces as the vegetables will not brown.
7. Roast the vegetables for 20 minutes— then turn them over—and continue cooking for another 20 minutes or until done.
8.Remove the vegetables from the oven as soon as they become crisp on the outside and tender on the inside. Transfer the vegetables to a serving dish and serve.
Barbara Adams Beyond Wonderful
Cooking Tips and Techniques
