| 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 |
