Recipe: A Quick Guide to Roasting Vegetables

A QUICK GUIDE TO ROASTING VEGETABLES

You can roast vegetables ahead of time; cover and chill up to a day. For best flavor, let them come to room temperature before serving.

Thin Skinned Potatoes (1 pound)
Scrub and cut into 1/2 inch slices. Mix with 2 tsp olive oil. Bake in a 475degree F oven in a 8 - 10 inch square pan until richly browned, 35 to 45 minutes; turn occasionally.

Russet Potatoes (1 1/2 pounds, approx 2 large)
Peel and cut into 1 to 3 inch chunks. Mix with 2 tsp olive oil. Bake in a 475 degree F oven in a 8 - 10 inch square pan until richly browned, about 1 to 1 1/2 hours; turn occasionally

Carrots (1 pound, approx 4 large)
Peel and cut into 3 inch long strips. Mix with 2 tsp olive oil. Bake in a 475 degree F oven in a 8 - 10 inch square pan until tinged with brown, 20 to 30 minutes; turn occasionally.

Garlic (3/4 pounds, approx 3 large heads)
Peel cloves. Mix with 2 tsp olive oil. Bake in a 475 degree F oven in a 8 - 10 inch square pan until tinged with brown, 20 to 30 minutes; turn occasionally.

Fennel (2 large heads)
Rinse, trim off base, bruises, stems. Cut head into 1 to 3 inch chunks. Mix with 2 tsp olive oil. Bake in a 475 degree F oven in a 10 inch square pan until tinged with brown, about 1 hour; turn occasionally.

Green Beans (1 pound slender)
Snap ends; pull off strings; rinse. Mix with 2 tsp olive oil. Bake in a 475 degree F oven in a 10x15 inch pan until ends are browned, 40 minutes; turn occasionally.

Red Onion (3/4 pound, approx 1 large)
Peel and cut into 3/4 inch thick chunks. Mix with 1/2 tsp olive oil and 2 Tbsp balsamic or wine vinegar. Bake in a 475 degree F oven in a 8x10 inch pan until ends are dark brown, 40 to 50 minutes; turn occasionally . Do not combine with other vegetables.

Roma-type Tomatoes (1 3/4 pounds, approx 12-14 medium)
Rinse and cut in half lengthwise. Rub lightly with olive oil; set cut side up in 9x13 inch pan. Sprinkle lightly with salt. Bake in a 475 degree F oven until edges are dark brown, about 1 hour and 10 minutes. Do not combine with other vegetables.

Red Bell Peppers (1 pound, approx 2 medium)
Rinse and cut in half lengthwise. Broil cut side down 4 to 6 inches from heat until skins are charred, about 8 minutes. Let cook, draped with foil. Pull off and discard skins; stems, seeds. Save juice. Cut into strips or chunks. Do not combine with other vegetables.

Oriental Eggplants (1 pounds, approx 5 or 6)
Trim off stems. Cut eggplants in half lengthwise. Turn cut side down; cut each piece lengthwise into thirds. Rub skin very lightly with olive oil. Lay skin side down in oiled pan. Bake in a 475 degree F oven until richly browned and soft when pressed, 20 - 30 minutes. Do not combine with other vegetables.

Source: Safeway Select