Oven Roasted Vegetables Print Email

1 bunch of small carrots, peeled
4 medium beets, cleaned, trimmed and quartered
8 ounches cremini mushrooms, trimmed and wiped clean, larges ones halved
1/4 cup extra-virgin olive oil
1 tablespoon coarse salt
Coursely ground black pepper

Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with salt and pepper.

Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes. Test each type of vegetable for doness. Arrange on a platter. Serves 5 and then some. Everyday Food (December 2009)