Your favourite root vegetables –perhaps a mix of carrots, onions, butternut squash–enough to cover the bottom of your roasting pan in a single layer. Aim for a mix of colours for nice presentation. Really you can roast almost any vegetables. Asparagus and Brussels sprouts are very good roasted, for example.
(Select vegetables that, when cut to the same size, will cook in roughly the same amount of time. Or you could add vegetables that cook faster part-way through the roasting process.)
LKG Roasted Vegetable Magic
Chopped fresh time for garnish, if desired
Scrub or peel the veggies and chop into pieces that are all about the same size.
Place the vegetables in a roasting pan and drizzle with olive oil, enough that they are coated but not swimming in oil. Sprinkle with a teaspoon or so of LKG Roasted Vegetable Magic for a pan of vegetables that is about 14 x 9 inches in size. Don’t over spice. Mix the veggies to distribute the seasonings.
Roast in the upper 1/3 of your oven at 400 degrees F for about 30 minutes, or until browned and crisped on the outside and softened on the inside. Check during cooking and flip with a spatula so they will brown on both sides.
Remove to a serving platter and garnish with chopped fresh thyme or parsley or other herb.