Roasted Vegetables

Directions

1. 1
   Preheat oven to 475°.
2. 2
   Melt oil and butter in roasting pan large enough so that vegetables rest on bottom of pan.
3. 3
   Adjust oil and butter to amount of vegetables.
4. 4
   Using tongs, turn cut sides of longest cooking vegetables down to seal in juices (potatoes, onions, turnips).
5. 5
   Roast 15 minutes.
6. 6
   Toss once or twice.
7. 7
   Add medium cooking vegetables (broccoli, summer squash) and pour soy sauce (or other favorite sauce) to coat.
8. 8
   Roast 15 minutes.
9. 9
   Add mushrooms and any seasonings.
10. 10
    Toss lightly.
11. 11
    Roast 5 to 10 minutes.
12. 12
    Serve with cornbread.