Roasted Vegetable Medley

Ingredients

• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with foil or parchment.

2. Divide the olive oil between the two sheets, about 1 tablespoon each, and spread it lightly.

3. Toss the yam, parsnip and baby carrots with half of the oil, half the kosher salt and half the black pepper. Spread them on one sheet in a single layer.

4. Toss the zucchini, asparagus and roasted red peppers with the remaining oil and salt and pepper. Spread them on the second sheet in a single layer.

5. Roast the yam and root vegetables for about 35 minutes, turning once halfway, until tender and browned at the edges.

6. Roast the zucchini and asparagus sheet for about 15 to 20 minutes, until tender-crisp, then add the red peppers and roast 5 more minutes.

7. Meanwhile, mix the minced garlic with the chopped basil in a small bowl.

8. Transfer all the vegetables to a large serving bowl, scatter the garlic and basil mixture over them and toss gently to combine. Serve warm.