Simple Roasted Vegetables

Doesn't get any easier than roasting. A sort of set it and forget it. This time I tried it with Sweet Potatoes. I've roasted them whole in the oven, wrapped in tin foil, where it gets too soft and it oozes the sugar! Sliced and roasted is a whole new thing for us. Doesn't get any easier! I threw some parsnips in the pan, along with the potatoes, a little oil, salt and pepper and it came out fantastic. Really brings out the flavor of the potato without being so sweet. Roasted parsnips and Sweet potatoes are my new favorite.

Try to cut the vegetables to the same size chunks. I put all the vegetables in a large Ziploc bag, add a little oil, salt and pepper, zip it up and shake it up a bit. Use a shallow pan, like a rimmed baking pan, and don't crowd the vegetables, you want them to roast, not steam. You can stir them so they brown on all sides. Doesn't happen for me, ends up squishing, so I just leave them. Some people like high heat roasting but for me that turns into high heat burning so I tend to stick to 350 degrees and it gives me a longer time until the smoke alarm goes off.  The perfect kitchen timer. About an hour until the bells go off! Serve hot, room temperature or cold.  Use whatever vegetables you like, Cauliflower, onions, Zucchini, Potatoes, mushrooms all come out fantastic when you roast. Add any herbs or spices you like to mix!

Crisp on the outside, soft on the inside. A great side dish, any season!  The only thing easier would be serving them raw!

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