Roasted Vegetable Basics

Broccoli:

2 large heads of broccoli, cut into large florets with some stalk attached
5 tablespoons olive oil
Kosher salt, freshly ground pepper

Preheat oven to 450°. Toss broccoli and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 25–35 minutes.

Brussels Sprouts:

3 pounds brussels sprouts, trimmed, halved, quartered if large
5 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 450°. Toss brussels sprouts, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Butternut Squash:

1 large butternut squash, peeled, seeded, cut into 1½-inch pieces
1/4 cup olive oil
Kosher salt, freshly ground pepper

Preheat oven to 450°. Toss squash and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Carrots:
3 pounds carrots, peeled, cut into 3-inch pieces, halved lengthwised, quartered if large
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 450°. Toss carrots, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Cauliflower:

2 medium heads of cauliflower, cut into large florets with some stalk attached
5 tablespoons olive oil
Kosher salt, freshly ground pepper

Preheat oven to 450°. Toss cauliflower and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 25–35 minutes.

Sweet Potatoes:

3 pounds sweet potatoes, peeled, cut into 1½-inch pieces
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Add appropriate combinations of following flavorings (choose 1 from each category, or maybe two finishes):

Aromatics
Ginger (grated): 1 Tbsp.
Garlic: 2-4 cloves grated or whole-roasted then smashed
Shallots: 2-4 shallots quartered
Onion: small, quartered
Leek: white and light green parts only, thinly sliced

Oils (use amountsin recipes)
Olive, vegetable, chicken fat, bacon fat, coconut

Herbs
Thyme, sage, rosemary, bay
1-2 tsp. chopped
1-2 bay leaves

Spices
Warming spices (cinnamon, allspice, cloves): 1/4 to 1/2 tsp.
Chile flake: 1/2 to 1 tsp.
Chili powder, paprika, and curry: 1-3 tsp.

Finishes (These go on after the veg is out of the oven.)
Oil drizzle (olive, pumpkin, walnut): 1-2 Tbsp.
Crunchy (toasted bread crumbs, seeds, fried onions or shallots) 1/4 – 1/2 cup
Spicy drizzle (tabasco, sriracha, sambal)
Sweets (dark brown sugar, maple, honey): 2-4 tsp
Meats (bacon, chorizo, sausage): 1/4 – 1/2 pound
Soy and fish sauce: 1-2 tsp.
Fresh herbs (tarragon, chives, parsley, mint, cilantro): 1/4 cup
Sour (citrus, malt vinegar, cider vinegar, wine vinegar, sherry vinegar): drizzle

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