I made this big sheet pan of roasted vegetables the other night simply because I had not enough of any one thing to make a complete side dish. However, when I threw everything into one big bowl and tossed with some olive oil, salt and pepper it transformed into a robust feast for a crowd!
I am posted this to demonstrate what you can do with odds and ends and how you can feed a crowd without too much effort. Roasting vegetables bring out their sweetness and imparts great depth of flavor. You can roast most any vegetable.
All of these accompaniments can be used in a myriad of different ways. Sometimes (like the other night in the top photograph) I simply serve alongside the protein (which can be anything: chops, chicken or fish!) or I add it to pasta which makes a lightning fast dinner.
The only thing you have to be careful about is to select vegetables that have roughly the same cooking times. In other words: don’t roast zucchini with potatoes or you will end up with zucchini mush! AND size matters: always cut your vegetables approximately the same size or some will cook faster than others!
Now that we are hurdling towards colder weather, my oven will be busy roasting up all sorts of vegetables to bolster the flavor of our evening meals, not to mention keeping my kitchen toasty warm!
You will need:
choose up to three or four of the list below:
2 to 3 tbs olive oil to coat (use more oil for porous veggies such as mushrooms and less for roots veggies)
Salt and pepper for seasoning (start with a teaspoon or more of salt and several grinds of pepper – this bit is very personal so if you like more seasoning add according to your taste – or less for that matter)
4 medium potatoes – large dice (no need to peel – just washed and dried)
1 large sweet potato or yam – peeled and large dice
1 lb baby carrots
12 oz to 1 lb cherry tomatoes (any color!)
1/2 lb (more if you like) mushrooms – quartered (any kind you like or have on hand)
3 parsnips – sliced into 1 inch pieces and quartered (or halved depending on the size)
1/2 lb green beans – left whole
Below are other veggies with different cooking time instructions!
Preheat oven to 450*
1 – While oven is preheating, prepare all of your selected veggies and place in a very large bowl or container. Add the oil and mix it through the vegetables until everything is coated. Add your seasonings and mix it in.
2 – Place vegetables on large baking sheet in an even single layer without “crowding the pan! Place in the oven. Cook for about 18 minutes before removing. Wait for about 30 seconds before turning (waiting gives the vegetables time to release a little moisture and thereby makes them easy to toss). Return to oven for 12 minutes and then check for doneness by tasting. Remove if ready or return for another few minutes checking often.
A nice (and easy) way to serve these is in a large warm serving bowl with a big spoon, or of course you can serve onto the plates right from the sheet pan (or toss straight into the dish you are making).