-Try to keep the size of the chopped vegetables consistent so that they cook in the same amount of time.  Don’t forget to peel the vegetables; even a butternut squash is easy to peel, as long as your peeler is sharp!

 

-Use a high heat oven, 450 –500 degrees F, this allows the sugars in some of the sweeter winter vegetables (such as winter squash, sweet potatoes, parsnips, turnips, carrots, beets etc.) to caramelize and add a sweet crunch on the outside, and on our more savory winter vegetables, (such as bristle sprouts, potatoes, rutabagas, cabbage, broccoli, cauliflower etc.) it’ll allow them to brown and adds a flavorful crunch. 

-At a high heat, it’ll take between 10 to 20 minutes to roast your veggies, (this depends on the vegetable, for example, broccoli will cook quicker than sweet potatoes.) check them and turn, but don’t turn too often.  Once or twice is enough.

-Arrange vegetables in a single layer on your baking sheet.  It’ll help them crisp up and cook evenly.  It’s better to use 2 baking sheets than to overload one.

-Always toss vegetables with oil to prevent sticking or use less oil for lower fat veggies but put parchment paper down to prevent sticking. 

-Then get creative, add garlic, herbs, and spices before roasting or flavored herb butters and sauces after roasting!