Roasting is an easy delicious way to prepare just about any vegetable. I wish I could remember who taught me about roasting veggies because I’d like to give them a huge hug.  Two of my three children were great eaters, but the third wanted nothing to do with a vegetable. When she was young, I was thrilled when she’d eat a carrot stick smothered in ranch dressing! Once I started roasting veggies that all changed. Suddenly roasted asparagus was her new favorite food-the rest of us had to be quick at dinner or we wouldn’t get any. Broccoli, brussel sprouts, carrots, parsnips, cauliflower, green beans, beets, squash, peppers, onions, tomatoes-you name it-just about any vegetable can be roasted. The roasting process brings out the natural sweetness of the vegetables, adding a wonderful depth of flavor. Roasted vegetables are sooooooo much better than plain old steamed veggies that you won’t believe your eating the same food! You can roast a single vegetable or make a medley of veggies. In the picture here, I roasted butternut squash, broccoli, red pepper, red onion and grape tomatoes. Yum!

Here’s the method I use:

Prepare the veggies but cutting or trimming to the size you want. I usually leave asparagus and green beans whole-just trim off the woody ends.

Toss with a tablespoon or two of olive oil.

Salt and pepper to taste.

Stir to combine everything.

Spread out on a rimmed baking sheet and roast in a 400 degree oven. The timing depends on the veggies and the size you cut them. Mine are usually done in about 20-30 minutes.

For the veggies in the picture I roasted everything but the tomatoes for 20 minutes, then I added the tomatoes for another 10 minutes of roasting.

Enjoy!