This is my go-to recipe for oven-roasted vegetables. You can substitute any firm vegetables cut into 1-1/4" pieces or fresh herbs of your choice. It's always the same comforting recipe, only with with endless flavor possibilities. It's a good for a side dish, but also works for a main course for lunch.
Oven Roasted Vegetables
1 pound yams, peeled or unpeeled and cubed
1 pound quartered Brussels Sprouts
4 medium Shallots, peeled and cut into wedges
1 medium fennel bulb, fronds mostly removed, cut into thin wedges
4 T. Good Olive Oil
4 sprigs Fresh Rosemary (lightly pummeled)
1-1/2 t. Kosher Salt
1/2 t. Freshly Ground Pepper
Preheat Oven to 425° F. Place all of the cubed and wedged vegetables, along with the rosemary, into a large bowl. Drizzle 4 T. Olive oil over the top. Sprinkle in 1-1/2 t. Kosher Salt and 1/2 t. Freshly Ground Pepper. Using your hands, lightly toss the oil and seasonings into the vegetables.
Arrange coated vegetables onto two separate roasting sheets. They...