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Friday, April 20, 2012

Roasted Vegetables

I have found a great way to cook vegetables and they are so delicious you might not want to eat the entrée. I am probably the only person in the world who has not had roasted vegetables before. I made them for a first time a few months ago, and we honestly ate nothing else, because the vegetables were so good.

I love bristle sprouts cut in half, asparagus, rutabaga, carrots, onion, cabbage, sweet potatoes, green beans. The list could go on and on. After you have a cookie sheet filled with assorted (or just one if you want) vegetables drizzle olive oil over the veggies (don’t go crazy with it) then add seasonings. Every time I make it I put different seasonings on, switch it up. Pop it into the over at 425 or so for about 20 minutes then turn the veggies over and pop it back in for another 10 minutes or so. You can stop here, but I like them crispier so I turn the oven on broil. You have to keep a close eye on them because it will burn easily. I remove it from the oven when it is brown/blackish. I always make more than we can (hopefully) eat because I like to take it to work with me. I don’t even warm it before I eat it at lunch time. The taste of it cold is different, and quite good!

I think I could live on roasted vegetables.

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