Vegetables That Roast in 20 to 30 Minutes

Lightly oil a sheet pan or cover with a piece of parchment paper to prevent sticking.

Preheat the oven to 450 degrees F.

PEPPERS

Cut any colour peppers into wedges, toss with a bit of olive oil, put on the baking sheet skin-side up, and roast until the skin is blistered and blackened - about 20-30 minutes. Transfer the peppers directly from the oven into a bowl, cover with plastic wrap or a tight-fitting lid, and let steam. Once the peppers are cool, uncover the bowl and peel off and discard the pepper skins.

Seasoning Suggestions: Before roasting, toss with a few tablespoons of hoisin sauce. Or, after roasting, you can toss with chopped fresh herbs like mint, basil, or parsley; balsamic vinegar; or chopped pine nuts.

CARROTS

Peel and slice carrots into wedges of coins. Toss them with salt and pepper and a drizzle of olive oil. Roast for 20 minutes or until tender with golden caramelized edges.

Seasoning Suggestions: Before roasting, toss with any of the following: a teaspoon of ground cumin and/or coriander, fresh chopped herbs like thyme or rosemary, chopped garlic or shallots, or 1-2 tablespoons of maple syrup and a pinch of cinnamon. Or, after roasting, drizzle with balsamic vinegar or some Dijon Vinaigrette (see ???? post for recipe), or toss with a pat of butter and chopped parsley, dill, or basil.

CAULIFLOWER

Cut the cauliflower into slices from top to bottom (they don't really come out as slices, but don't worry about it). Toss with a few tablespoons of olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast until golden , about 30 minutes, flipping the cauliflower now and then.

Seasoning Suggestions: Before roasting, either toss with cumin, coriander, and minced garlic, and onions, or toss with capers, raisins, sliced red onions, and parsley. Or, after roasting, give it a squeeze of lemon , chopped fresh parsley, or grated Parmesan cheese.

BRUSSELS SPROUTS

Cut off the brown ends and pull off any yellow outer leaves. Toss the brussels spouts with olive oil, salt, and pepper. Pour them on a sheet pan and roast, shaking the pan now and then, until browned, about 30-40 minutes. Defrosted frozen brussels sprouts can also be used with great results!

Seasoning Suggestions: Before roasting, toss with grated garlic and a sprinkle of Parmesan cheese. Or, after roasting, toss with a little balsamic vinegar, or a pat of butter and fresh chopped herbs, toasted hazelnuts, pine nuts, or walnuts, or grated zest from a lemon.

ROASTED RED PEPPER DRESSING for roasted vegetables

1/2 cup olive oil

3 Tbsp. red wine vinegar

2 Tbsp. roasted red pepper, coarsely chopped (either one you've just roasted or one from a jar)

1 clove of garlic, smashed

1/2 tsp. Dijon mustard

Pinch sugar, salt and freshly ground pepper

Put all the ingredients into a blender and blend until smooth. Taste and adjust the seasonings.

Makes 1 cup

from The Family Dinner by Laurie David, p. 111.