Jim Franco
Makes 6 to 8 servings

I always make this dish as if for a crowd and put leftovers in salads, sandwiches, quesadillas, or omelets. It also works well for company because you can make it ahead and serve at room temperature or reheat. Many vegetables are good for roasting: turnips, beets, rutabagas, fennel, asparagus, pumpkins, corn, and any type of winter squash. Just be sure to group vegetables with similar cooking times. Prep: 10 minutes, Cook: 35 minutes.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place all vegetables on a 15- x 10-inch jellyroll pan, and drizzle with olive oil and vinegar; toss to coat vegetables evenly. Spread in one single layer, and season with herbs, sea salt, and pepper. Roast at 400° for 20 minutes; stir vegetables, and roast another 15 minutes or until soft and edges are light brown. Remove from oven, arrange on a platter, and serve warm.

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