Roasted Vegetables

Vegetable(s) of your choice

• Asparagus, Beets, Bell peppers, Broccoli, Cauliflower, Carrots, Corn, Eggplant, Mushrooms, Fennel, Onions, Parsnips, Potatoes, Sweet potatoes, Tomatoes, Turnips, Winter squash such as Acorn or Butternut, Zucchini and summer squash
• 4-6 cloves of garlic, peeled and coarsely minced
• 1 Tbsp lemon juice (or about half a lemon)
• Olive oil
• Coarse salt and freshly ground black pepper
• Freshly grated Parmesan cheese

Directions

1. Preheat oven to 400°F (205°C).
2. Line a large baking sheet with parchment paper.
3. Cut the vegetables into your preferred size and place them on the parchment paper.
4. Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that all pieces are lightly coated with oil.
5. Spread the vegetables out into a single layer.
6. Sprinkle with salt and pepper.
7. Place the pan in the hot oven, uncovered, for 15 minutes, or until the top is lightly brown. Turn each piece and bake for another 15 minutes. Some vegetables will take more time, some less. Use a fork to test for doneness; the tines should easily pierce the vegetables easily when done.
8. Remove from the oven and sprinkle generously with Parmesan cheese.
9. Serve immediately.