Anonymous wrote:Not enough room in my over to roast any veggies.

Thank you for sharing.

You can roast with some diced bacon for the flavor.

Not enough room in my over to roast any veggies.

Thanks everyone! No potatoes is because of a nightshade sensitivity.

I think I’m going with carrots, parsnips, turnips, Brussels (because they’re my favorite) and red onion. I’m the only one who likes beets and plain mushrooms so those are out. Maybe sweet potatoes too but I might just do a stand-alone sweet potato dish instead.

Is there any reason to try a different fat, like bacon grease or duck fat? I have both on hand. Just for something a little different or richer? Or is EVOO the best flavor?

Cauliflower, broccoli, brussel sprouts, sweet potatoes, butternut squash, parsnips, beets. EVOO, salt, pepper.

A root vegetable mix, chopped in roughly equal size pieces: beets, carrots, parsnips, turnips, red onion, whole head of garlic (cloves separated, but leave peel on), olive oil, splash of balsamic vinegar, salt and pepper, roast at 425 until brown and caramelised.

Beets, Brussels and carrots

I always make roasted vegetables when I have a large gathering. Nothing in it but olive oil, salt, and garlic. You can prep ahead, but not salt until the pans are ready to go in. Add whatever veggies people like. Around here, beets and mushrooms (meaty ones like king oyster are especially good) are especially well received.

Sweet potatoes.
I roast a mix of white, orange and purple sweet potatoes with EVOO. Sprinkle with salt and smoked paprika. Serve with garlic aioli.
Roast carrots with honey and thyme and also delightful.

I love the Pioneer Woman’s Brussels and Butternut Squash dish: https://www.thepioneerwoman.com/food-cooking/recipes/a80688/beautiful-brussels-sprouts/

These are great:

https://www.elliekrieger.com/recipe/sweet-spicy-roasted-vegetables-2/
(this has sweet potatoes, not sure if that's allowed or not - you could certainly eliminate them and sub the other veggies)

I've also done carrots braised in olive oil with herbs (I can't find the recipe I used, but there are a lot out there if you Google it). Ina Garten also has tons of great roasted vegetable recipes (though they tend to be one-veg instead of medleys).

Zuchini.
One time I had the vegetable medley at Applebee's and liked it so much that I looked up a copycat recipe at home and made it. It turned out pretty good.
Here is the recipe.
https://www.food.com/recipe/applebees-vegetable-medley-89849#gallery

Roast with EVOO and Everything But the Bagel. Asparagus, carrots, broccoli, sweet potato, red bell pepper - I like to use multiple colors when serving for company.

What veggies would you want in a roast vegetable medley? Anything but potatoes.

How would you roast them? What seasonings and what fat?

I’ve only ever really roasted broccoli and Brussels sprouts so I’m just not quite sure.