Roasted vegetables

Experience the delightful flavors of these oven-roasted vegetables, a perfect complement to any meal. Seasoned simply with salt and pepper or enhanced with fresh herbs and zesty apple cider vinaigrette, they're sure to tantalize your taste buds.

Ingredients:

- 2 cups cubed butternut squash

- 2 cups halved Brussels sprouts

- 2 cups cauliflower florets

- 2 carrots, cut into 1-inch pieces

- 1 to 2 turnips, cut into 1-inch pieces

- 1 small red onion, cut into wedges

- 1 cup halved red radishes or cubed daikon radish

- Extra-virgin olive oil, for drizzling

- Sea salt and freshly ground black pepper

- 2 tablespoons chopped rosemary or 12 chopped sage leaves, optional

- Apple Cider Vinegar Dressing, optional

- Lemon wedges, for serving, optional

Instructions:

1. Preheat the oven to 220°C (425°F) and line 2 large baking sheets with parchment paper.

2. Arrange the chosen vegetables on the baking sheets, grouping those with similar cooking times together. Drizzle with olive oil and sprinkle with salt and pepper.

3. Roast until tender and golden brown around the edges, tossing halfway through. Approximate roasting times for each vegetable are noted below.

4. If roasting two sheets simultaneously, switch racks halfway through for even browning. Remove vegetables from the sheets as they finish cooking.

5. Serve the vegetables hot or warm. For piping hot serving, return them to the oven to warm up for a few minutes before serving.

6. Mix the roasted vegetables together and transfer to a serving platter. Season with salt, pepper, and lemon squeezes. Sprinkle with rosemary and drizzle with apple cider vinegar dressing, if desired. Serve with lemon wedges on the side. Enjoy this delightful dish!

Savor the irresistible flavors and vibrant colors of these oven-roasted vegetables, a delightful addition to any table. Whether served as a side or enjoyed on their own, they're sure to leave a lasting impression on your palate.