Roasted Veggies - Our Fav Way to Cook 'Em!

Roasted Veggies 

                                                                                                                   

Vegetables:

choose & chop your favorites!

Herbs:

1/2 tsp thyme

1/2 tsp dill

1/2 tsp oregano

salt & pepper to taste

EVOO - extra virgin olive oil

1/4 - 1/2 cup 

A few Sunday's ago we all visited the home show.  That's right, I even got my husband & boys to go!  Truly, we had so much fun!  One of the highlights was a cooking show with a chef that was just excellent.  He made the comment, "roasting vegetables is the only way to eat them.  Try it & you'll never go back!"  Hmmm, I wondered about his comment until I tried it for myself.  Yep, he was right... we are hooked!  It's so easy, so fast & so delicious that even the boys crave them now.  It's amazing how all the flavors seem to brighten up, as they start to caramelize & brown on the roasting pan. Get ready, you'll be hooked!

So, choose your veggies!  You'll see 3 different assortment that I have above, but the sky is the limit!!!  Make sure to get your potatoes bite size, as root vegetables tend to take longer.  Don't forget to try sweet potatoes, they are my favorite. Well, I crave the cherry tomatoes (but they are the only item you have to time, as they start to burst).  With tomatoes,  I put them in for the last 8 - 10 minutes.... everything else can cook together. One last thought, onions always seem to add another great layer of flavor!

Simply preheat your oven to 425, then place all the veggies into a mixing bowl.  Now add the herbs & the EVOO, then get our hands into the bowl and toss with with your fingers.  The amount of herbs & EVOO is truly up to you!  It depends on how strong you like your flavor.  I chose 3 herbs that I think go great on veggies, but you could choose any you like.  Now, slide them out onto a large cookie sheet or roasting pan.  Finally, salt & pepper.  We really enjoy the taste of sea salt, especially on the tomatoes that are just about to burst open!

Place them in the oven for about 25 minutes or until tender.  After 10 minutes, use a spatula to turn the veggies & continue this process until done.  (I like to use a strong metal spatula, that will sharply flip the veggies keeping the skin of the potatoes in tact)  That's it!  You call when you think they are done & you can't go wrong.  Just make them as tender & as caramelized as you like.  Now, tell me if it's just the best way to eat vegetables!