When I can’t decide which veggie to serve, I roast a variety at once!
—Betty Fulks, Onia, AR
Prep: 20 min. • Bake: 35 min. • Makes: 8 servings
5 cups cubed peeled butternut squash
1/2 pound fingerling potatoes (about 2 cups)
1 cup fresh Brussels sprouts, halved
1 cup fresh baby carrots
3 tablespoons butter
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
1 garlic clove, minced
1/2 teaspoon salt
1. Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat.
2. Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.
HOW TO ROAST VEGETABLES
• Cut the vegetables into fairly large pieces, cubes or thick slices. Toss the vegetables with a little olive oil (or butter, if the recipe calls for it).
• Spread the veggies in a heavy jelly-roll pan or roasting pan. Line the pan with foil and coat with nonstick cooking spray for easier cleanup. Heavier pans are designed to withstand high heat and will help keep the vegetables from drying out or burning.
• About halfway through cooking time (or at about 25-30 minutes), turn the vegetables over with a spatula, then continue to cook them until they’re tender and browned on the edges—about 20 minutes longer.
• Don’t be afraid of the high heat—let the veggies sizzle! The heat blisters the vegetables’ surfaces, and this is just what you’re after.
• Tomatoes, zucchini, summer squash, green beans and eggplant won’t take as long to roast as other veggies. Vegetables such as onions, cauliflower, peppers, broccoli, turnips, potatoes, sweet potatoes, carrots, parsnips and beets take much longer to roast, so keep that in mind when planning your meal.
TEST KITCHEN TIP
Brussels sprouts are in season between September and May, with peak season between October and February. Select ones that are small and firm and have tightly closed heads with a bright green color. Refrigerate sprouts, unwashed, in an open plastic bag for up to 3 days.