I cut up and liberally coated my veggies with salt, pepper, olive oil, and a bit of thyme and rosemary from my garden. I roasted them at 420° until a fork easily went through the vegetable. Since I had different types of vegetables that would take various amounts of time to roast, I made sure to put similar vegetables together in each pan.
The first pan contained:
- about 5 parsnips, peeled and chopped
The second pan contained:
- 1 sweet potato, chopped
- 3 zuchinni, sliced
- 4 yellow squash, sliced
The third pan contained asparagus.