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Roasting: Chart

Vegetables Instructions Time
Artichokes, baby

Slice in half.
Steam until barely tender, 15 minuts

Roast at 425°F

20 minutes
Asparagus Roast at 450°F 15 minutes
Green or Wax Beans Roast at 500°F 15 minutes
Beets

Do NOT PEEL
DO NOT COAT WITH OIL
WRAP IN FOIL

Roast at 350°F

Baby beets: 45 - 60 minutes

Medium beets: 1 - 1 1/2 hours

Large beets: up to 2 hours

Belgian Endive

Slice in half

Roast at 450°F

25 minutes
Peppers, Bell and Chili

Roast under broiler or over open flame until well charred, turning to roast evenly.
Remove from oven.
Place in closed beg for 10 minutes to loosen skin.

Peel, seed, and slice

About 15 minutes
Cabbage, Red or Green

Cut in 1" wide strips

Roast at 425°F

20 to 30 minutes
Carrots Roast at 425°F

20to 30 minutes for'
baby carrots, matchsticks,

or slices

Celery Root Roast at 425°F

30 to 40 minutes for
matchsticks or cubes

Corn on the cob

Roast in husks: Peel back husks and remove silks. Fold husks back.
Roast at 500°F until lightly browned

With husks removed: Brush with oil or butter

In husks: 20 to 30 minutes

No husks: 15 minutes

Eggplant

Peel, if desired. Slice 1/2" thick
Roast at 500°F until lightly browned
Roast whole. Prick in several places before placed in oven

Slices: 20 to 25 minutes

Whole: 40 to 60 minutes

Fennel

Cut in wedges

Roast at 425°F

15 minutes
Garlic

Slice off top of whole head
Drizzle with a little oil

Cover and roast at 425°F

45 minutes
Jerusalem Artichokes

Peel and cut into 1" pieces

Roast at 500°F

15 minutes
Kohlrabi

Peel and cut unto matchsticks

Roast at 425°F

15 minutes
Okra

Leave whole.

Roast at 450°F

15 minutes
Onions Roast at 450°F

1/4" slice - 20 - 30 minutes
Whole Pearl: 20 -30 minutes
Whole small onions:
30 minutes

Parsnips

Peel and slice 1/2" thick

Roast at 425°F

30 minutes
Baking Potatoes

Peel if desired. Cut into wedges

Roast at 425°F Turn once

20 minutes
New Potatoes

Cut in half

Roast at 425°F

25 - 40 minutes

Depending on size

Rutabagas

Peel and cut into 1" cubes

Roast at 450°F

35 minutes
Shallots

Cut in quarters

Roast at 425°F

30 minutes

Summer Squash

(yellow and zucchini)

Roast at 450°F

Baby halves and 1/2" slices

15 minutes

Winter Squash

Cut and peel into wedges,
1/2" thick slices,
1/3" dice
Roast At 350°F
Turn slices or wedges once

Stir dice occasionaly

20 - 30 minutes
Sweet Potatoes

Peel if desired, cut into wedges
Roast at 500°F

Turn once

15 to 20 minutes
Tomatillos Peel the papery skin, rinse, pat dry
Roast at 425°F
30 - 45 minutes for side dish

1 - 1 1/2 hours to make thick sauce
Turnips

Peel and cut into 1" cubes

Roast at 425°F

25 minutes



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