Oven Roasted Vegetables

This post is not so much a recipe, but instead a basic technique for oven roasting vegetables.
Some vegetables work better than others--I have used white potatoes, sweet potatoes, asparagus, cherry tomatoes, whole mushrooms, green beans, bell peppers, onion and zucchini. Eggplant would probably work well too. For a special treat, try some butternut squash!

By experimentation, you will quickly find what you like and what you don't.

You can use a combination of vegetables if desired. They key is to make sure all of the pieces are roughly the same size so they all roast at the same rate.

Begin by pre-heating the oven to 450 degrees. While it  preparing the desired vegetable(s)--Peel and chop so all the pieces are approximately 1 inch or so.  I usually cover a cookie sheet with aluminum foil to make my clean up a little easier.  Place the prepared vegetables on the cookie sheet and drizzle them with olive oil, and sprinkle with salt and pepper.  You can experiment with seasoning also..it's all up to you. Massage all the vegetables with your hands so they are evenly coated with seasoning and oil.

Place the cookie sheet in the oven and roast for 20 to 25 minutes.  Vegetables are done when you see browning around the edges.

One variation that comes to mind is "skinny fries."  Cut potatoes or sweet potatoes into equally sized wedges or strips, and coat with oil , salt and/or pepper as above, then roast as instructed above.

The possibilities are endless--so give it a try, and enjoy!

WW points-most vegetables are 0!