Recipe: Roast everything

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Lisa writes: Everything is better roasted. Roasting caramelizes the natural sugars in vegetables. The only thing better than caramel on your vegetables would be chocolate on your vegetables, but that's a topic for another post. In the meantime, do this:
  1. Heat oven to 400 degrees.
  2. Chop up vegetables. Bigger chunks take longer to cook than smaller chunks.
  3. Stir them around with a couple of tablespoons of olive oil. Some salt and pepper is good too. Add some thyme, rosemary, oregano, garlic, or whatever if it sounds good.
  4. Dump them on a baking sheet with an edge, or a roasting pan. (We like this one.)
  5. Every 10 minutes or so, shake or stir the pan to keep the vegs from sticking. Total cook times are listed below:

Asparagus

12 mins precisely

Brussels Sprouts

30-45 mins

Carrots

30-45 mins

Onions

35 mins

Peppers

5-7 mins close to flame

Potatoes

20-30 mins

Squash

40 mins

Yams

20-30 mins

Zucchini

20-30 mins

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