1. Preheat oven to 450F. Toss the cut veggies with oil, 2 tsp coarse salt and 1/4 tsp pepper.Divide veggies evenly between two baking sheets, lined with parchment paper, if desired, for easy cleanup.
2. Roast until veggies are tender and beginning to brown, 40 - 50 minutes, tossing them and rotating sheets from top to bottom half way through cooking.
3. Serve hot or at room temperature. To store: let cool, place in an air tight container and refrigerate up to 3 days. Pour off accumulated liquid before using.
Do not use a deep dish because veggies will not brown properly.
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