The Sweet Onion Source
Oven-Roasted Vegetables

Oven-roasting cooks the excess water out of these vegetables so they’re intensely flavored, browned and crusty. Heat leftovers with a little tomato sauce, toss with pasta, and top with grated cheese for a quick and easy meal.

1/2 cup olive oil
2 tablespoons chopped garlic
2 tablespoons chopped mixed fresh herbs (or 2 teaspoons dried mixed herbs), such as thyme, oregano, rosemary, and marjoram
Salt and black pepper to taste
2 Oso Sweet Onions, peeled and cut into wedges
1 (1-pound) bag baby carrots
1 (1-pound) bag butternut squash chunks
3 colorful bell peppers, cut into chunks
2 zucchini and/or yellow squash, cut into chunks
1 eggplant, cut into chunks (optional)

Preheat the oven to 425 degrees. Whisk together the olive oil, garlic salt and pepper and herbs. Toss with the vegetables. Arrange the vegetables in a single layer on baking pans. Roast 20 minutes, stir and then roast 10 minutes longer or until browned and crusty.

Yield: Serves 8

Chef’s Tip: To get the best brown crust, broil the vegetables for the last 5 minutes of cooking, keeping a close eye on them, so they don’t burn.

©Oso Sweet Onions