Go Back
Anne Murphy

Make Ahead Roast Vegetables

Roast Vegetables - an easy make ahead dish to use in a Modular Meal Plan, to simplify holiday cooking!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course: Vegetable
Ingredients Method Notes

Ingredients
  

  • Assorted root vegetables - carrots parsnips, turnips, onions, as available
  • Winter squash - butternut acorn, kabocha,
  • salt
  • olive oil

Method
 

  1. Take an assortment of vegetables that pleases you. Wash, trim, peel as needed, and cut into bite sized pieces. Place in a baking pan.
  2. Sprinkle with salt, and stir well, to distribute salt.
  3. Dribble olive oil over it - start with two tablespoons. Stir well to distribute oil, adding more if needed.
  4. Roast at 400 F for 45 minutes to an hour, until soft and slightly browned. At the half hour, stir vegetables in the pan, moving the ones near the outside into the center so they cook more evenly.

Notes

Roast Vegetables keep, freeze, and reheat beautifully, making them a perfect dish to cook ahead for later use on a busy day.