Roasted Vegetables


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.)

Olive oil

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.






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s