Simple Roasted Vegetables

There’s something so down-home comforting, about being able to take a few simple vegetables of choice, chop them up and toss them on a sheet pan with a touch of olive oil, salt and pepper…and being able to pull them out of the oven 30-40 minutes later to receive the most sweet and delectable flavors ever. Sure there are times I’d top with a sprinkling of fresh herbs or perhaps some feta. If I’m roasting beets, it’s hard not to grab a bit of goat cheese for the plate afterwards before I sit down. But most times, it’s just nice going with the basics. You don’t need anything else. Because when you simply roast the vegetables as they are, they hold their own to perfection. Did I happen to mention when the veggies are cooking, the smell is intoxicating and your kitchen feels like a warm, cozy blanket? Well there’s that.

I mean really…the simplest! You can cook one bunch of the same vegetable at a time or you can combine whichever are your favorites.

Pour a few tablespoons of olive oil over vegetables on a sheet pan and sprinkle with salt and pepper. That’s it!

Bake at 400 degrees F for about 35-40 minutes, tossing once about halfway or so through. Take out whenever you feel they’re ready. I like my carrots to get a touch crisp in places. I swear, it’s like eating candy! 🙂

Often, the very best dish of all, is made using the easiest of preparation!

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