Roasted Vegetables

I love this season. I love the chill in the air, the warm cozy clothes, and beautiful Christmas lights.  But, without a doubt this is my favorite time of the year for food!  The hearty rich goodness in every bite of a home cooked meal sends my taste buds in an exuberant dance of joy.

Let’s face it, this season also brings that extra pressure of shopping, holiday parties and the unexpected drop in guests.

My favorite side dish during this season is roasted vegetables. I always have them in the house, just because they last a good long time.

Did you know you could roast almost any vegetable?  The natural flavors become concentrated and the sugars caramelize.  Leaving you with yummy goodness.

Cut vegetables so they are all about the same size. Toss vegetables with olive oil, just to coat, I like to do this in a bowl and mix it with my hands just to make sure every piece is coated. Then place vegetables on a cookie sheet in a single layer and sprinkle with the seasoning of your choice.  Place in a preheated 400-degree oven for about 30 minutes, depending on your oven.  About midway thorough give the vegetables a turn.  Another yummy option is to add some grated Parmigiano Reggiano cheese just after you have taken the veggies out of the oven.

One comment

  1. Emily Freeman says:

    I absolutely LOVE roasted vegetables! I like preparing them with coconut oil to give them a little sweetness. Sooo yummy! To keep it cool in the summer, I let them get to room temperature or put them in the fridge to cool and add them to salads. Okay, now I’m hungry!

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