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Roasting vegetables is generally done at high temperatures. Depending on the type of vegetable you are Oven Roasted Vegetablesroasting you will need to adjust the temperature accordingly. Most roasting is done at a temperature of around 425 degrees.   The intense heat and dryness of the oven during roasting causes vegetables to loose moisture (water) very quickly causing them to shrink. Because the vegetables shrink so quickly the trapped flavor is very rich, kind of like marinating but instead of adding flavor, you are keeping it. The browning that occurs during roasting also adds a distinct taste for each individual vegetable.

Almost any garden variety vegetable can be roasted. Of course some vegetables are just not suited to roasting like leafy greens and those with very high water content.

The best vegetables for roasting are those considered roots such as carrots, potatoes, beets, and radishes.

Add some of these in to the mix for variety.   Use the vegetables that your family likes.

Red/Green/Yellow Bell Peppers
Tomatoes
Corn on the cob -- cut in thick rounds
Parsnips
Green Beans/String Beans
Mushrooms
Brussels Sprouts
Asparagus
Squash
Zucchini
Onions

To make sure your vegetables cook and brown evenly it is important to make sure the vegetables are fairly uniform in size and shape.  Many vegetables can be cooked together as long as they are similar, such as potatoes and carrots, onions and peppers, or tomatoes and mushrooms. There are no specific rules as to what temperature you have to roast foods at, but in general the higher the water content and the higher the density of the vegetable, the higher the temperature. Vegetables like potatoes, squash, zucchini, jalapenos, and green beans can be roasted at temperatures of 450 degrees and higher. Onions, peppers, mushrooms, tomatoes, and corn should be cooked at temperatures less than 450 degrees  down to about 400.   Temperatures lower than 400 will not cook the vegetables thoroughly nor will they brown accordingly

Use a large roasting pan or heavy baking sheet and coat it with extra virgin olive oil.  


Mix together the following ingredients:

   2      tablespoons   butter -- melted
   4       cloves        garlic -- minced
   1      teaspoon      rosemary -- crushed
   1 1/2  teaspoons     marjoram


Put your selection of vegetables in a large bowl, pour the butter mix over them and toss well.   Pour
the vegetables out into the roasting pan  in a single layer. Most vegetables will roast in about 15-20 minutes. Vegetables like onions and peppers can be roasted in as little as 7-10 minutes. During roasting shake the pan or turn over the vegetables once or twice to keep them from sticking.