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Roasted Vegetables

by Ellen Fruchtman, President

Most people love the taste of roasted vegetables. And if looks matter (and they always do), the serving platter looks delicious and divine. To make it interesting, add some flavor that might work best with each vegetable and roast away! Just check the timing, since each vegetable may take a different amount of time.

Set the oven to 350 degrees.

The vegetables on this platter take between 30 – 40 minutes.

Line a large baking sheet with parchment paper so the veggies don’t stick — and it’s easy to clean!

Keep like vegetables together on the baking sheet. Depending upon how much you make, you may need two baking sheets. If that’s the case, midway through the baking, switch and rotate the sheets on the top and bottom racks for more even cooking.

Cauliflower: Take a whole cauliflower and cut into medium to large florets. Toss with a nice amount of olive oil, but no need to drench. Sprinkle with sea salt and place them together face up on the pan.

Carrots: Leave them whole and toss with olive oil. Lay them out in the pan and sprinkle with some brown sugar.

Brussels Sprouts: Cut off the rough bottom and peel one layer. If they are large, you can cut them in half. Toss with olive oil and a light amount of very good balsamic vinegar.

Butternut Squash: Peel and cube the butternut squash (I typically find mine already cubed). Toss with a nice amount of olive oil and a small amount of pure maple syrup.

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