Last weekend while rummaging through my refrigerator vegetable drawer, I realized I had too many vegetables that were in risk of being wasted. I tend to over-buy as the beautiful colors and variety of produce lure me like a moth to a bright light. I hate throwing away unused foods, so I took just about everything from the drawer, plus potatoes and onions from the pantry and combined it all for roasted vegetables.
Included in my vegetable roast were red skin potatoes, sweet potatoes, zucchini, yellow pepper, red onion, and fennel. I tossed all with olive oil, kosher salt, ground black pepper and added fresh sage leaves.
It is important to cut all the vegetables to a similar size for even cooking. I used a shallow-sided roasting pan (2-3 inches deep) and roasted in the oven at 400 degrees. The beauty of roasting anything is that you can vary the temperature as needed. The temperature can range from 375 - 425, if you are cooking something along with the vegetables that requires a specific temperature. Another lovely thing about roasting is that is needs little attention. Simply place the pan in the oven and leave it alone for 30-40 minutes. Take it out after roughly 20 minutes; give the contents a stir to distribute for even browning. Continue cooking until you have a gorgeous brown color on all the vegetables. To serve, sprinkle with sea salt and fresh chopped parsley.
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