Roasted Mixed Vegetables

Why can’t vegetables be the most delicious thing on the table?

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meal

Ingredients:

• 1 large baking sheet or two medium ones
• parchment paper
• 1 butternut squash, cubed (precut is ok)
• 1 red onion, cut into 1 inch pieces
• 2 fennel bulbs, cut into 1 inch pieces
• 1 small head of cauliflower
• 2 vine ripened tomatoes, soft-ish
• 8 oz of cremini or white button mushrooms, left whole
• extra virgin olive oil - ⅓ cup plus ¼ cup
• rosemary - about 10 one-inch pieces of fresh rosemary, with branch
• salt - 2 teaspoons
• pepper - 40 grinds of the mill

Feel free to improvise and substitute some vegetables for others depending on the season or your personal preference. However, it will be the onion and the tomato that create the juice, so don’t get rid of those! Some other veggies you can use:

• carrots
• celery
• yams
• sweet potatoes
• potatoes
• zucchini
• beets
• other squash
• parsnips
• peppers
• eggplant

1. Preheat oven to 400°F and place rack on the way bottom of oven.
2. Cover your baking sheet(s) with parchment paper.
3. Place veggies on the sheet so they are in a single layer.
4. Drizzle with olive oil...you want to be generous with olive oil.
5. Sprinkle with salt and add pepper.
6. Place rosemary pieces so they are evenly dispersed on pan.
7. Use your fingers to mix so all the vegetables have an olive oil/salt/pepper coating.
8. Lick your fingers. Taste good? Adjust seasoning until it really pops in your mouth!
9. Bake on the lowest rack of oven for about 80 minutes. (If you are using 2 smaller baking sheets, switch them about half way so each gets time on the bottom and closest to the heat source.) At about the 40-minute and 60-minute marks, stir vegetables and lay them back down until cooked.