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Food Preparation Mode/Temp (˚F) Cooking Time
ASPARAGUS
Snap off woodsy stem.
Blanch in boiling water for 3-4 minutes.
Pure Conv
400˚
10 min
BEETS
Wrap in foil.
Peel after roasting.
Standard Bake
350˚
1 hour
BRUSSELS SPROUTS Lightly grease casserole dish.
Pure Conv
400˚
45 min
EGGPLANT
Lightly grease casserole dish-
cube or slice
Pure Conv
400˚
10-15 min
FENNEL
Lightly grease casserole dish.
Pure Conv
375˚
15-20 min
FRESH BABY CARROTS/
PARSNIPS
Peel and trim-
leave whole or cube.
Pure Conv
350˚
30-35 min
GARLIC-WHOLE BULB
Cut top off. Drizzle with olive oil,
salt & pepper. Cover with foil.
Standard Bake
350˚
30-35 min
GREEN BEANS Lightly grease casserole dish.
Pure Conv
350˚
20-25 min
NEW POTATOES
Scrub & trim or cube.
Lightly grease casserole dish.
Pure Conv
375˚
40-45 min
ONIONS
Peel & cube. Wrap in foil.
Drizzle with olive oil, salt & pepper.
Standard Bake
350˚
40-45 min
POTATOES-BAKING SIZE
1/2 LB. EACH
Scrub potato, poke with fork in center.
Place directly on oven rack.
Pure Conv
375˚
1 hour 15 min
SQUASH BUTTERNUT, ACORN,
PUMPKIN
Halve squash. Rub with vegetable oil.
Place cut side down on cookie sheet.
Pure Conv
375˚
20-25 min
TOMATO
Slice and toss in olive oil & fresh herbs.
Place in single layer on baking rack inside
of cookie sheet.
Pure Conv
350˚
25-30 min
TURNIPS
Wrap in foil.
Peel after roasting.
Standard Bake
350˚
1 hour
ZUCCHINI &
YELLOW SQUASH
Cut lengthwise into 1/4” slices. Place in
lightly greased casserole dish or on cookie
sheet in a single layer.
Pure Conv
350˚
40-45 min
Roasted Vegetable Guidelines