Oven-Roasted Vegetables (Λαχανικά στο Φούρνο)

Roasted Squash
Roasted Delicata Squash

Oven-Roasted Vegetables (Λαχανικά στο Φούρνο)

Vegetables from asparagus to zucchini are suitable for roasting. Today, my favorites are cauliflower, winter squash, sweet potatoes, and turnips. Tomorrow, who knows? My favorites change with the seasons.

Preheat the oven to 475°F. Clean and dry the vegetables. Cut them into whatever size pieces you prefer. I usually cut the vegetables small, so they are bite-sized and cook more quickly.

Toss the vegetables with plenty of olive oil and salt, and spread them out on a rimmed baking sheet. Don’t crowd the pan or the vegetables will steam rather than roast.

Roast the vegetables for 10 to 30 minutes, depending on the size of the pieces and the type of vegetable used. I set the timer for 10 minutes, and then add time as necessary until the vegetables are fully cooked. Roasted vegetables taste best when the edges are a little charred.

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