Ingredients
- 3 medium carrots, peeled and cut into large chunks
- 3 small yams, peeled, cut into large chunks
- 1 white onion, peeled and quartered
- 1 butternut squash, peeled and chopped into large cubes
- 1/2 head cauliflower, cut, but kept in large size florettes
- 2 whole garlic bulbs, kept whole, but very tip of bulb cut off (see my picture)
- Extra Virgin Olive Oil, or Grapeseed Oil- few drizzles
- Course Sea Salt, 1 teaspoon
- Fresh cracked black pepper, enough for your own preference
- Garlic powder, 1/2 teaspoon
- Onion powder, 1/2 teaspoon
- Red Pepper Flakes, 1 teaspoon to 1 tablespoon (I like it spicy!)
Instructions
Directions:
1. Preheat oven to 350 degrees. Prepare a large roasting pan or baking dish by placing foil or parchment paper to cover bottom and sides of pan. Spray a few spritzes of Extra Virgin Olive Oil or Grapeseed oil all over the foil or parchment paper on bottom of pan.
2. Wash and peel all vegetables you are planning on roasting, EXCEPT the garlic bulbs. Those remain whole and intact through the entire baking process. Chop veggies, keeping them on the "large" size. I like to compare the size of the cut carrots by comparing a carrot that has been cut, to the size of my index finger or shorter. Make sure the thickness of all of your veggies are similar in size after they are all cut up; this promotes even-cooking!
3. Place all of your chopped veggies into a large mixing bowl EXCEPT the garlic bulbs. Mix the chopped vegies well with a large spoon. Drizzle a good amount of Extra Virgin Olive Oil or Grapeseed Oil over the top of the veggies, and then sprinkle your salt, pepper, garlic powder, onion powder, and red pepper flakes. You can also add any dry herbs that you might like.... thyme and basil are good choices, as are oregano and rosemary. Mix the veggie/Olive oil together well, making sure all veggies are coated.
4. Pour the veggies into your lined baking pan. Give the pan a good "shake" to spread the veggies out carefully. Make sure your oven has pre-heated to 350 by this time.
5. Take your garlic bulbs, and set them in front of you on a cutting board. The flat, "root" side of the whole garlic bulb should sit flat on the cutting board, and the "tip" or "opening" of the garlic should come to a point, facing "upwards". Carefully hold the garlic bulb on it's side, and cut the very tip off, so that it exposes all of the garlic tops inside of the garlic bulb. (do this to both garlic bulbs!). Next, place both whole garlic bulbs on top of the veggies in your pan. Nestle the garlic bulbs down into the veggies, about a half-inch deep or so.
6. Place roasting pan in oven. Bake at 350 degress for 1 hour. Check on your veggies at about the 30 minute mark, and give them a tiny stir if any appear to be browning too quickly. Do not cover with foil, unless you want soggy roasted veggies!
7. Remove veggie pan from oven, and let it rest on top of the stove for about 10 minutes before serving. Pan should clean up nicely if you previously covered it with foil or parchment paper!
*** Veggies may need a longer period of time to roast if you have a full pan. When veggies are done roasting, you should be able to stick the tip of a knife into them, and the knife should pierce right through, softly, without hesitation. Same thing with the garlic bulbs. For the Garlic bulbs, let them cool for a few minutes, and then wrap a folded paper towel around them in order to handle them without burning yourself, as they will be very hot! Pressing firmly but slowly, squeeze the garlic bulbs from the bottom, and the yummy garlic will flow right out of the cut top.
1. Preheat oven to 350 degrees. Prepare a large roasting pan or baking dish by placing foil or parchment paper to cover bottom and sides of pan. Spray a few spritzes of Extra Virgin Olive Oil or Grapeseed oil all over the foil or parchment paper on bottom of pan.
2. Wash and peel all vegetables you are planning on roasting, EXCEPT the garlic bulbs. Those remain whole and intact through the entire baking process. Chop veggies, keeping them on the "large" size. I like to compare the size of the cut carrots by comparing a carrot that has been cut, to the size of my index finger or shorter. Make sure the thickness of all of your veggies are similar in size after they are all cut up; this promotes even-cooking!
3. Place all of your chopped veggies into a large mixing bowl EXCEPT the garlic bulbs. Mix the chopped vegies well with a large spoon. Drizzle a good amount of Extra Virgin Olive Oil or Grapeseed Oil over the top of the veggies, and then sprinkle your salt, pepper, garlic powder, onion powder, and red pepper flakes. You can also add any dry herbs that you might like.... thyme and basil are good choices, as are oregano and rosemary. Mix the veggie/Olive oil together well, making sure all veggies are coated.
4. Pour the veggies into your lined baking pan. Give the pan a good "shake" to spread the veggies out carefully. Make sure your oven has pre-heated to 350 by this time.
5. Take your garlic bulbs, and set them in front of you on a cutting board. The flat, "root" side of the whole garlic bulb should sit flat on the cutting board, and the "tip" or "opening" of the garlic should come to a point, facing "upwards". Carefully hold the garlic bulb on it's side, and cut the very tip off, so that it exposes all of the garlic tops inside of the garlic bulb. (do this to both garlic bulbs!). Next, place both whole garlic bulbs on top of the veggies in your pan. Nestle the garlic bulbs down into the veggies, about a half-inch deep or so.
6. Place roasting pan in oven. Bake at 350 degress for 1 hour. Check on your veggies at about the 30 minute mark, and give them a tiny stir if any appear to be browning too quickly. Do not cover with foil, unless you want soggy roasted veggies!
7. Remove veggie pan from oven, and let it rest on top of the stove for about 10 minutes before serving. Pan should clean up nicely if you previously covered it with foil or parchment paper!
*** Veggies may need a longer period of time to roast if you have a full pan. When veggies are done roasting, you should be able to stick the tip of a knife into them, and the knife should pierce right through, softly, without hesitation. Same thing with the garlic bulbs. For the Garlic bulbs, let them cool for a few minutes, and then wrap a folded paper towel around them in order to handle them without burning yourself, as they will be very hot! Pressing firmly but slowly, squeeze the garlic bulbs from the bottom, and the yummy garlic will flow right out of the cut top.
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