Scale
Ingredients
- 1 pound fingerling potatoes (cleaned and halved)
- 1 pound broccoli (tender stalks intact, quartered)
- 1 pound Brussels sprouts (halved)
- 5 or 6 carrots (cleaned, halved lengthwise, cut in bite-sized pieces)
- 1 medium butter squash (peeled, seeds scooped out, cut into uniform pieces)
- 1 head of cauliflower or romaneso (cut into uniform florets)
- ½ cup pecans (shelled and halved)
- 1 to 2 tablespoons nutritional yeast
- 1 tablespoon fresh lemon zest
- Olive oil
- Sea salt and fresh black pepper (to taste)
- 1 fresh lemon
Instructions
- Heat the oven to 425°F with a rack in the middle position.
- Toss most of the vegetables in a large bowl, except the Brussels sprouts and broccoli, with olive oil, lemon zest, and salt until evenly coated. Rub the broccoli and sprouts with olive oil and a little salt.
- Place cut-side of potatoes and carrots down on a sheet pan.
- In a separate skillet or baking sheet, spread the broccoli out.
- Spread the rest of the vegetables out on one or several baking sheets or oven-proof skillets. Make sure they are in a single layer with a little space in between; if they are too crowded, the vegetables will steam instead of roast.
- Place the vegetables in the oven and begin roasting.
- Check and stir the vegetables every 10 to 15 minutes. Continue roasting until the vegetables are tender showing crispy, charred bits at the tips and edges.
- Sprinkle the broccoli with nutritional yeast and toss with pecans, roast for another 3 to 5 minutes, until pecans are toasted.
- Transfer the vegetables to a serving dish, squeeze fresh lemon juice over them, and taste; sprinkle with additional salt or pepper if needed. Serve while still hot or store for use throughout the week.
Notes
Cooking times are for roasting vegetables at 425°F.
Root vegetables (beets, potatoes, carrots): 30 to 45 minutes
Winter squash (butternut squash, acorn squash): 20 to 60 minutes
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Summer and spring vegetables (zucchini, summer squash, bell peppers, asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes