How would I roast some veggies?

Let's say I had sweet potatoes , peppers and brocolli or something along those lines. Do I put them on a cookie sheet and spray them with cooking spray and bake? (I cook alot but am clueless on this) michelle

This is what I do:

Put cut up veggies in large bowl.

In a small bowl, measure out 1 tablespoon extra virgin olive oil (maybe more if you have *a lot* of veggies*.)  Add whatever spices you like to the olive oil (I like a little black pepper, garlic powder, and thyme) and stir.

Pour olive oil over veggies and mix well until everything is coated.  Dump onto a baking sheet or large baking pan/dish.  Roast at 375 - 400 degrees until done.

I pretty much do the same except I use italian dressing or oil and vinegar

I only use one bowl, put the olive oil in the bottom, then the vegetables & toss well, then salt and pepper.  The very thin sheen of olive oil makes the seasoning stick and also conducts heat.  I roast at 350 for about 15 minutes, or until the veggies begin to get brown

I do exactly what Clairelaine posted.

However, you might want to consider doing the vegetables that take longer ex. potatoes first and then adding the others right before done ex. peppers.

Good luck.  It sounds good.

What veggies do you gals roast together? What is a yummy combo?

I roast whatever I have.  Yesterday I roasted turnips, onions, green peppers, broccoli, and cauliflower.  It was the first time I've roasted turnips and they were fantastic.

Add a little balsamic vinegar (drizzle on top) for even more flavor.

My favorite combo to roast is sweet potatoes, onions (esp. those nice, sweet Vidalia onions when they're in season - yum!) and turnips or rutabagas.  But as the others have said, pretty much anything will work.  I'd like to try brussel sprouts but it's hard to find fresh ones where I live. :)

Some good combos for roasting would be the traditional root veggies (carrots, potatoes (small "fingerling" type are great for this), turnips and rutabegas. Cut into roughly equal size pieces and toss with a little bit of olive oil (or butter) and honey. Top with a little salt and pepper, roast at about 375 until they are tender.

Larger green beans and Asparagus tossed with a little olive oil and salt, roasted at 375 for about 10 minutes and spritzed with a little lemon juice is yummy too.

To keep oil quantity down, toss in a ziplock bag. I usually line my baking sheets with parchement paper or foil to make cleanup easier.

I don't use margarine- I would rather use a smaller quantity of something that punches a lot of flavor and gives consistent results. I do use the Land o Lakes Canola blend for toast, etc, when it goes on sale.

I'm having roast veg and couscous tonight!  It's one of my favourites! I do the same as minie13 and roast whatever I have in the fridge!  Great things to roast tho are carrots, courgettes, leeks, onion, potatoes, peppers, brocolli (altho I would suggest putting floret heads down as they can burn easily!).

I haven't tried brussel sprouts and have some left over from Christmas so might give them a try this time too!

I sometime add some pumpkin seeds or sunflower seeds to add a bit of crunch!

I forgot- Frozen brussels roast up just fine (let them thaw in the fridge or sink a little first- and have a pretty consistent flavor. If you are having a lazy day and don't feel peeling onions, frozen pearl onions work pretty well.

 

Also, when I get peppers, it's usually out of my garden or off of the produce clearance rack- roast all of them at once- then peel them (or not) peel them, slice them and either use them or freeze. They keep several days in the fridge and can also be pureed into dips or soups.

Try an assortment of peppers, such as yellow bell peppers, orange, red, and green. Also, add shitake mushroom, red onion, squash, and zuchinni. Toss with about two teaspoons of olive oil, pinch of cayenne pepper, and garlic pepper. When the veggies are almost done, spinkle one tablespoon of fresh grated parmesean cheese on top. Verrrry tasty!!!!!