Deep-Roasted Fall Vegetables

Name: Deep-Roasted Fall Vegetables
Ingredients: 3 tablespoons olive oil or safflower oil; 1 pound small white onions (about 1¼ inches in diameter), peeled; 3 tablespoons olive oil or safflower oil; 1 bunch broccoli, cut into small florets (about 4 cups); ½ pound small to medium carrots, peeled and cut across into 1-inch slices—larger carrots should be halved lengthwise (about 1 cup); 1 pound yellow summer squash—not zucchini—quartered lengthwise and cut into 1-inch pieces (about 4 cups); 1 pound yellow summer squash—not zucchini—quartered lengthwise and cut into 1-inch pieces (about 4 cups); Kosher salt; 2 tablespoons chopped fresh marjoram leaves (optional); Freshly ground black pepper

Preparation info

Makes
4 Cups

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

These are not al dente crisp vegetables. These are browned, intensely flavored, and fully cooked until soft.

Ingredients

3 tablespoons olive oil or safflower oil
1 pound small white onions (about

Side dish
Gluten-free
Vegan

Method

Heat the oven to 500°F with a rack at the lowest level.

Put the oil into a 14-×-18-×-2-inch or slightly smaller roasting pan. Swirl the oil so it coats the bottom of the pan. Put in the onions and shake so that they are coated. Roast for 10 minutes. Shake to turn over. Move the onions to the ce