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"  You can roast just about anything, but vegetables especially benefit from the high, dry heat of the oven. Their flavor becomes concentrated and their natural sugars caramelize, transforming them into richly satisfying sides. For every 2 pounds of vegetables, toss with 1 tablespoon olive oil prior to roasting. Spread in a single layer, with space in between pieces, if possible, or they&amp;#039;ll steam instead. You can roast different veggies together if their cooking times are similar. Try our seasoning tips for easy, dinner-party-worthy dishes. Vegetable How to Cut  Roasting Time at 450\u00B0 F  Seasoning Asparagus, 2 lbs.Trimmed10 to 15 minutesSprinkle with 1 tsp. freshly grated lemon peel after roasting.Beets, 2 lbs. (without tops)Whole, unpeeled, pricked with a fork, then peeled after roasting1 hourChop; sprinkle with salt, pepper, and 1 tsp. freshly grated orange peel after roasting.Broccoli, 2 lbs.Trim and peel stem; split florets into 1 1/2- to 2-in.-wide pieces10 to 15 minutesSprinkle with 1 Tbsp. grated Cheddar cheese after roasting.Brussels sprouts, 2 lbs.Trim and halve through stem end15 to 20 minutesSprinkle with salt and pepper and serve immediately.Butternut squash, 2 lbs. 2-in. pieces40 minutesToss with 1/2 tsp. dried rosemary, crumbled, before roasting.Carrots, 2 lbs.1-in. pieces30 to 40 minutesToss with 1/2 tsp. pumpkin pie spice before serving.Cauliflower, 1 1/2 lbs. (1 medium)1 1/2-in. florets20 to 30 minutesSprinkle with 2 Tbsp. chopped fresh parsley after roasting.Eggplant, 2 lbs. (2 medium)1/2-in.-thick slices20 to 25 minutesDrizzle with 1 Tbsp. extra virgin olive oil after roasting.Fennel, 2 lbs. (2 large bulbs)Trimmed and each cut into 12 wedges35 to 40 minutesSprinkle with 1/2 tsp. freshly grated orange peel after roasting.Green beans, 2 lbs.Trimmed20 to 30 minutesToss with 2 Tbsp. each fresh lemon juice and chopped fresh dill after roasting.Onions, 2 lbs. (2 jumbo)Each cut into 12 wedges20 to 30 minutesBrush with mixture of 1 Tbsp. brown sugar, 1 tsp. cider vinegar; roast 5 minutes more.Potatoes, 2 lbs. unpeeled 2-in. pieces45 minutesSprinkle with 1/2 tsp. freshly grated orange peel after roasting.Sweet peppers, 2 lbs.1-in.-wide strips30 minutesSprinkle with 3 large fresh basil leaves, thinly sliced, after roasting.Sweet potatoes, 2 lbs.Cut crosswise in half, then lengthwise into 1-in. wedges30 minutesToss with 2 Tbsp. chopped fresh rosemary before roasting.Turnips, 2 lbs.Peeled and cut into 6 wedges45 to 50 minutesToss with 1 Tbsp. fresh chopped mint after roasting.Zucchini, 2 lbs. Trimmed and cut in half crosswise, then each half quartered15 to 20 minutesTop with 1 Tbsp. freshly grated Parmesan. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/tips/a12630/oven-roasted-vegetables/?src=shelter_footer>