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Roasting Chart
| Vegetable |
Preparation |
Temp (°F) |
Time |
Asparagus |
Whole spears, ends trimmed and peeled |
375-400 |
10-15 min. |
| Beets |
Peeled, 1/2-inch cubes |
350-375 |
15-20 min. |
| Carrots |
Peeled, trimmed, sliced 1/2-inch thick |
350-375 |
20-25 min. |
| Eggplant |
Ends trimmed, cut into 1-inch cubes |
375-400 |
20-25 min. |
| Green Beans |
Stemmed, whole beans |
350-375 |
10-15 min. |
| Mushrooms |
Stem trimmed, rinsed, whole (halved if large) |
350-375 |
20-25 min. |
| Onions |
Peeled, quartered if large, halved if small |
350-375 |
40-60 min. |
| Parsnips |
Peeled, trimmed, sliced 1/2-inch thick |
350-375 |
20-25 min. |
| Potatoes |
Peeled or scrubbed, cut into 1/2-inch cubes |
350-375 |
20-25 min. |
| Sweet Potatoes |
Peeled, cut into 1/2-inch cubes |
350-375 |
20-25 min. |
| Tomatoes, Roma |
Cored, halved, seeded |
325-350 |
40-50 min. |
| Turnips |
Peeled, cut into 1/2-inch cubes |
350-375 |
20-25 min. |
| Zucchini |
Ends trimmed, sliced 1/2-inch thick |
375-400 |
20-25 min. |
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