Roasted Vegetables

This method can be used for any vegetable or any combination of vegetables. Keep in mind, though, that some vegetables will take longer than others to bake and may need to be baked at different temperatues. Vegetables with more water, such as zucchini, do not take as long to bake and should be baked at 425 to get that good caramelization. In general, vegetables that are grown within the same season work very well together in terms of temperature and cooking time. The mix below, which are all winter root vegetables, bakes for the same amount of time, same temperature, and should be cut the same size. A summer mix with zucchini, yellow squash, red bell peppers, red onions, and cherry tomtaoes will all bake at 425 degrees for around 25 - 30 minutes. If there is any question, set the temperature to 400 to start out with and then raise after 25 minutes if the vegetables are not caramalizing. It is very important to spread the vegetables out into a single layer so that every single piece is touching the pan. If you overcrowd the pan, they will steam instead of roast.


1 butternut squash
2 sweet potatoes
3 medium carrots
2 tablespoons grapeseed oil
Salt and pepper

Preheat oven to 400 degrees. Toss all ingredients together in large bowl and spread out onto a parchment lined baking sheet. Bake 35 - 40 minutes. Carefully stir the vegetables half way through, if necessary.