Help with roasting veggies w/ chicken

[MPHenderson]

How nice to have this community to come to with questions! I am going to make the Garlic-Rosemary Roasted Chicken for my sister and her family. I'd like to bring over as much of a "meal" as possible, so I wanted to include some roasted veggies, as well. I was thinking of roasted red potatoes, sweet potatoes, and carrots. Maybe turnips, too. Can anyone recommend how long I should roast the veggies? I would guess that I should toss them in sometime AFTER the chicken has been roasting and maybe put the turnips in sooner than the carrots...Now, I am just confusing myself...any help that you all can offer would be most appreciated! THANKS!

[Shirley Panek]

I roast my veggies for about an hour or so. I usually toss them in a little bit of olive oil, and perhaps some herbs and salt and pepper. As long as everything is cut about the same size, I think you should be fine roasting them all together.

http://www.cookinglight.com/bbs/smile.gif
Shirley

[karen]

This is from food TV.

ROASTED BROCCOLI

Recipe courtesy Cut the Calories
Cookbook

1 pound broccoli
2 tablespoons olive oil
Salt and freshly ground black pepper

2 tablespoons unsalted butter

Preheat oven to 500 degrees Wash and drain broccoli.
Pat dry. Cut into florets. In a large bowl, toss the
broccoli with the oil and salt and pepper to taste.
Arrange florets in a single layer on a baking sheet and
roast, turning once, for 12 minutes, or until just
tender.

Yield: 4 servings
Prep Time: 5 minutes
Cooking Time: 12 minutes
Difficulty: Easy