- 3 T melted butter
- 1 1/2 to 2 lbs vegetables*, peeled, stemmed, seeded, and chopped or sliced as needed
- salt and pepper
- Preheat oven to 425.
- Drizzle half the butter into bottom of roasting pan or baking sheet.
- Add vegetables, and drizzle with remaining butter.
- Sprinkle with salt and pepper and stir (or use pastry brush if delicate).
- Roast, stirring once or twice, until tender and beginning to brown = 15-60 minutes.
*Vegetables/fruits to use:
- apples
- asparagus
- Brussels sprouts
- carrots
- cauliflower
- celery root
- eggplant (use more oil)
- fennel
- grapes
- leeks
- onions
- parsnips
- potatoes
- radishes
- shallots (whole)
- summer or winter squash
- sweet potatoes
- yams
- turnips
- rutabagas
