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Ingredients

• 2 pounds Asparagus, trimmed

• 2 pounds Beet, (without tops) Whole, unpeeled, pricked with a fork, then peeled after roasting

• 2 pounds Broccoli, trim and peel stem; split florets into 1 1/2 - 2 inch wide pieces.

• 2 pounds Brussels Sprouts, trim and halve through stem end

• 2 pounds Butternut Squash, 2 inch pieces

• 2 pounds Carrots, 1 inch pieces

• 1 1⁄2 pounds Cauliflower, (1 medium) 1 1/2 inch florets

• 2 pounds Eggplant, (2 medium) 1.2 inch thick slices

• 2 pounds Fennel Bulb, (2 large) trimmed and each cut into 12 wedges

• 2 pounds Fresh Green Beans, trimmed

• 2 pounds Onion, (2 jumbo) each cut into 12 wedges

• 2 pounds Potatoes, unpeeled, 2 inch pieces

• 2 pounds Sweet Pepper, 1 inch wide strips

• 2 pounds Sweet Potato, cut crosswise in half, then lengthwise into 1 inch wedges

• 2 pounds Turnip, peeled and cut into 6 wedges

• 2 pounds Zucchini, trimmed and cut in half crosswise, then each half quartered

Description

Roasting Is Something I've Recently Felt Comfortable With (and Wouldn't Ever Go Back To Not Really *Getting* It, Ever). But Sometimes I Forget How Long Is Best To Roast Something. This Is A Quick-guide From The March 2010 Edition Of Good Housekeeping (thx

KitchenMonki