Tyler's Roasted Vegetables

Since Whoopi hates eating her veggies, The View asked chef Tyler Florence if he had any tricks up his sleeve to help out. One of Tyler's suggestions is roasting veggies, which naturally adds flavor and caramelizes them. Here are a few of Tyler's recipes:

Roasted Butternut Squash

1 large butternut squash, peeled and cut into bite-sized pieces
1 medium white onion, peeled and thick-sliced
4 cloves fresh garlic, peeled
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Pre-heat oven to 375 degrees F.  On a large roasting tray toss all the ingredients together then roast in the center of the oven for 30-35 minutes until onion and squash is caramelized around the edges and tender in the middle.

Time: 35 minutes; Yield: serves 2-3

Roasted Zucchini

4 medium-large zucchini
extra-virgin olive oil
Kosher salt and freshly ground black pepper

Pre-heat oven to 400 degrees F. Begin by slicing the zucchini into medium-thick discs.  Lay out on a roasting sheet tray and drizzle with olive oil and season with salt and pepper.  Roast in the oven for 12-15 minutes until slightly caramelized and just tender

Time: 25 minutes; Yield: serves 2-3.

Roasted Cauliflower

1 medium-sized head of cauliflower
1/2 white onion, sliced
2 cloves garlic
1/4 cup extra-virgin olive oil
kosher salt and freshly ground black pepper

Pre-heat oven to 375 degrees F. Wash cauliflower and break up into medium sized pieces (florets).  On a sheet tray toss with onion and garlic and dress with olive oil.  Roast in the center of the oven until tender -- about 20-23 minutes.

Time: 30 minutes; Yield: serves 2-4

^{Photo Credit: Edd Westmacott/Retna}

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