17
Roasted Vegetable Guidelines
Vegetable Preparation Mode / Temp (˚F) Cooking Time
ASPARAGUS Snap off woodsy stem.
Pure Conv
400
10 min
BEETS Wrap in foil. Peel after roasting.
Standard Bake
350
1 hr
BRUSSELS SPROUTS Lightly grease casserole dish.
Pure Conv
400
45 min
EGGPLANT
Lightly grease casserole dish-
cube or slice.
Pure Conv
400
10-15 min
FENNEL Lightly grease casserole dish.
Pure Conv
375
15-20 min
FRESH BABY
CARROTS/PARSNIPS
Peel and trim- leave whole or cube.
Pure Conv
350
30-35 min
GARLIC- WHOLE BULB
Cut off top. Drizzle with olive oil,
salt and pepper. Cover in foil.
Standard bake
350
30-35 min
GREEN BEANS Lightly grease casserole dish.
Pure Conv
350
20-25 min
NEW POTATOES
Scrub and trim or cube.
Lightly grease casserole dish.
Pure Conv
375
40-45 min
ONIONS
Peel and cube. Wrap in foil.
Drizzle with olive oil, salt, and pepper.
Standard Bake
350
40-45 min
POTATOES- BAKING SIZE,
1
⁄ 2 LB. EACH
Scrub potato, poke with fork in center.
Place directly on oven rack.
Pure Conv
375
1 hour 15 min
SQUASH- BUTTERNUT,
ACORN, PUMPKIN
Halve squash. Rub with vegetable oil.
Place cut side down on cookie sheet.
Pure Conv
375
20-25 min
TOMATO
Slice and toss in olive oil and fresh herbs.
Place in single layer on baking rack inside
of cookie sheet.
Pure Conv
350
25-30 min
TURNIPS Wrap in foil. Peel after roasting.
Standard Bake
350
1 hr
ZUCCHINI AND YELLOW
SQUASH
Cut lengthwise into _ inch slices.
Place in lightly greased casserole dish
or on cookie sheet in single layer.
Pure Conv
350
40-45 min
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