Tonight, I cleaned out my vegetable drawer for dinner.
Some farmers market cauliflower that was about to go bad, and a couple of carrots left in the bag were chopped and then roasted, my absolute favorite way to prepare veggies. Now, a lot of people aren’t veggie people. I like to think that’s probably because they haven’t had them prepared properly. Roasting vegetables is easy, delicious, and I have yet to meet a vegetable that doesn’t work well with this technique. Its amazingly simple:
1. Preheat oven to 400 degrees (or so), and chop vegetables into bite sized pieces. Dump onto baking sheet and toss with olive oil, salt, and pepper.
2. Let veggies (whatever they are–I’ve successfully done brussels, onions, carrots, bell pepper, mushrooms, cauliflower, broccoli, and squash, seriously it all works) cook for about half an hour. Then, voila!
Delicious, slightly crunchy, perfectly cooked and wonderfully flavorful veggies, yours to enjoy! If it sounds too simplistic, that’s because it is.