Roasting vegetables brings out all kinds of flavor and depth. There’s no set recipe – just toss a few of your favorite veggies with oil and salt and roast!
|Directions||Preheat oven to 375.
Combine everything in the bowl, then transfer to cookie sheet. Bake for 30 minutes, stirring after 15.
Remove from oven and taste for doneness – the veggies should still be somewhat firm but not crunchy. Otherwise, roast another 10 to 20 minutes.
|Notes||My favorite combination of roasted veggies is carrot, zucchini, fennel, red onion, and a bit of cauliflower leaf – see photo.|
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