Roasted vegetables

October 8, 2008

MAKES 8-12 SERVINGS

VEGETABLES:

2 heads cauliflower, leaves and core removed, separated into florets; or 4 pounds Brussels sprouts, trimmed of loose leaves; or 4 pounds button or crimini mushrooms, trimmed; or 4 pounds asparagus, trimmed

6 tablespoons olive oil

1 tablespoon coarse sea salt or to taste

1 teaspoon freshly ground black pepper or to taste

Preheat the oven to 475 degrees.

Lay the vegetables in a single layer in a shallow roasting pan or jelly-roll pan.

Toss the vegetables with the oil till well coated, and sprinkle with salt and pepper. Roast about 40 minutes, or until tender and showing browned patches, stirring about halfway through.

You can roast several types of vegetables at one time, although cooking each type in a separate pan will give you the most control over doneness. Serve hot, chilled or at room temperature.

Leah A. Zeldes

Nutrition facts per serving: 188 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 20 g carbohydrates, 8 g protein, 780 mg sodium, 9 g fiber