Food Network has simple and easy to follow recipes for roasted winter vegetables and roasted summer vegetables. The winter vegetables are a combination of carrots, parsnips, sweet potatoes and squash, while the summer vegetables are zucchinis, peppers, fennel and onion.
To make the roasted winter vegetables, preheat the oven to 425 degrees F. Cut 1 pound peeled carrots, 1 pound peeled parsnips, 1 pound peeled large sweet potato and 1 peeled and seeded butternut squash into 1 to 1 1/4-inch cubes. Place the vegetables on two baking sheets and season with 3 tablespoons olive oil, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Bake for 25 to 35 minutes and sprinkle with 2 tablespoons chopped parsley.
To make roasted summer vegetables, preheat the oven to 375 degrees F. Trim and cut 2 medium zucchinis, 1 Holland red bell pepper, 1 yellow or orange bell pepper, 1 fennel bulb and 1 small red onion. Place the vegetables on a baking sheet and add 2 tablespoons olive oil and 1 tablespoon minced garlic; season with 1 teaspoon salt, 1/2 teaspoon black pepper and 4 sprigs fresh thyme. Roast for 15 minutes and turn the vegetables. Cook for another five to 10 minutes and season with more salt.