Roasted Vegetables

So many vegetables work here; I go for a nice mix of color. I almost always use potatoes, yams or carrots, sometimes beets, and if possible something green like brussels sprouts is nice. If you use mushrooms or other vegetables (like asparagus) that need less cooking, set your timer and add them after the pan has cooked for 30 minutes or so. Using silicon baking liners makes cleanup super easy.

Ingredients
A mix of slow-cooking vegetables, like:
potatoes
beets
yams
carrots
onions (I don't use these much)
brussel sprouts
tomato

Optionally, some fast-cooking vegetables like:
mushrooms
fava beans (in the pod)
asparagus

Seasoning for 1 big gallon-size ziploc baggie:
1/4 cup olive oil (I don't measure; this is a guess. I might use less, probably not more.)
1 tsp salt (sea salt or kosher salt if you have it; bigger grains)
1 tsp fresh ground pepper or lemon pepper
Juice from 1/2 of a lemon
2-3 cloves garlic
Fresh herbs like fresh oregano and rosemary (I go cut a few sprigs from the garden and toss in)
OR for a change, instead of fresh herbs, try a curry mix (like curry powder and fresh ginger)

Instructions
1. Clean the veggies and cut off any blemished ends, etc. I don't bother skinning anything but yams, but some people like to skin beets and carrots. Don't cut them too small; a big potato or big carrot I'd cut in half, but medium-sized pieces are kind of pretty and look good in the pan. They cook up fine.
2. While the veggies are drying, preheat the oven to 425 degrees, and put silicon liners in a baking pan or a cookie sheet that has edges on all 4 sides.
3. Prepare a large ziploc baggie with seasoning. Fill it up with slow-cooking veggies, like the root veggies. Don't fill the bag too full; you need to be able to shake it. Depending on how many veggies you have, you may need to do half the veggies at a time.
4. Zip the bag shut and shake shake shake.
5. Pour the veggies into the pan.
6. Repeat if you didn't get all the long-cooking veggies into the first bag.
7. Admire all the pretty colors in the baking pan/sheet.
8. Optionally grind some more lemon pepper on the top of the veggies.
9. Put the pan in the oven. If you're only doing long-cooking veggies, set the timer for 1 hour. If you have some set-aside short-cooking veggies like mushrooms, leave them in the baggie, set the timer for 30 minutes, and then either pour these short-cooking veggies on top of the others or put them in the oven in their own pan for just the last 30 minutes (or even less, like 15 minutes for asparagus).
10. Remove and let cool a few minutes. Dinner is ready!


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