Roasted Vegetables

Roasted vegetables are a staple in my kitchen. First of all, they are so easy. Second of all, they are so tasty. Hence, I make them all the time. Plus, I can always use different types of vegetables if I want to mix it up. I even tried Brussels sprouts once, and they were pretty interesting--definitely worth a try. Anyway, I usually use onions, potatoes, and carrots. The onions always add good flavor, so regardless of the vegetable mix, I always use onions. I always seem to have potatoes and carrots, so those are usually most common for dinner.    

First, I preheat the oven to 425 degrees. When cutting up the vegetables, I usually try to make them about the same size so that they can all cook at the same speed.

Once all the vegetables are on the sheet pan, I drizzle olive oil over the top--about 4 tablespoons.

Then, I season the vegetables with salt and pepper, and I mix them around with my hands so that the oil can evenly coat everything. Once the oven comes up to temperature I put the pan in the oven, and it cooks for about 40-50 minutes. About half way through, I mix them around so that one side does not get too browned.  

I love these roasted vegetables! Funny story--our apartment does not have the best oven, so it cannot handle very high heats well. Long story short, almost every time I make these vegetables the fire alarm goes off even though there is no smoke. It's great...haha.  

Regardless, I think you will be surprised at how easy and tasty these are. Give them a try!

God bless you and your food!