Vegetable tray bake

There are some recipes that are so flexible and easy, that I go back to them quite consistently. This recipe is exactly that. A mixed tray of vegetables that are oven roasted with oil and spices. Because you can use just about any hearty vegetable for this recipe, it is a great “use what you have on hand” type of recipe

This vegetable recipe requires only a few turns with a spatula while cooking, so you are free to prepare other dishes while they are doing their thing. Although simple, there are a few key tips that take this simple side dish from good to great

Tips

For this specific recipe, I recommend heartier vegetables. Root vegetables are great options, as well as cauliflower, broccoli, brussels, or any winter squash

In order to allow all of the veg to cook roughly evenly, you will want to cut heartier veg to a smaller size and leave those, such as broccoli, a little bit bigger. This is not one to sweat though, any of the above mentioned veggies will be slightly more or less roasted and it is all good in the end

Occasionally toss in something that you would not usually think of roasting, such as red radish, daikon radish, celery root, jicama, or parsnip. Even some hearty fruits can be amazing. Think bosc pears or honeycrisp apples

Slice a garlic bulb in half, leaving a flat surface to place face down in roasting pan. When vegetables are done, garlic will be super soft and squeezable and can be served separately and added by each eater at your table as they desire

Instruction

Chop roughly 2 lbs. of varied vegetables. This should just fit into a standard baking tray. The more colorful, the better. This can really have wow factor on a platter on your table! Wash and dry as well as you can. This is where a salad spinner comes in handy.

Toss on tray with 1/4-1/2 cup of grapeseed or vegetable oil. Use just as much as needed to have a glossy coating over all veg. Sprinkle with kosher salt, pepper and rosemary. Add a few dashes of red wine vinegar and put into a preheated 400 F oven. Begin turning the veg occasionally once they have been in for 15 mins. They should be roasted nicely, with nice browning in 40 mins, but do a fork through the veg check each time you turn them.

Taste and add additional salt and pepper, to taste, as well as a drizzle over of extra virgin olive oil. Voila!

Note: I always make more vegetables than my husband and I can use in one sitting. I reheat in a sauté pan, or put under the broiler for a few mins to bring them back to life! Also, there are many alternatives, such as swapping out rosemary and thyme for togarashi or garam masala spice. Using a drizzle of lemon, rather than red wine vinegar. Have some fun with it!