Roasted

We had a great summer that lasted well into the fall and then one day it was cold.....and rainy.....so your tastebuds do a switch to craving different things....gone is watermelon and zucchini and we welcome the arrival of root vegetables and leafy greens.

Since its cold you don't mind turning on the oven.  In fact it helps to warm the house!

As a result I love to turn the oven on to 400 degrees, pull out the jelly roll pan, line it with parchment and toss a veggie in olive oil and salt,  throw it in the pan and place it in the oven for around 25 minutes or so.   It truly works better if you toss the veggies in the olive oil in a bowl and then dump them onto the sheet but you can just drizzle over the top of the veggies as well.   You just don't get the coating you do when you take the time for the extra step to toss in a bowl.

Its so easy!

Vegetables I love to roast......
Kale
Potatoes - peeled or with the skins
Butternut Squash
Delicato - leave the skin on :)
Carrots
Cauliflower
Sweet Potatoes

Also, I love to roast beets - its truly the easiest way to cook them.   I scrub them and then wrap them in parchment and then wrap that in foil and place them in the oven for about an hour or so.   Just depends on the size of your beet.   If you roast them with the skins on the skins are then very easy to remove after they are roasted.

No pictures - remember as of today I have an adorable little 5 week old taking a majority of my time.    Another reason why I've been roasting veggies.    The other night G stopped by Whole Paycheck to get me some fenugreek and I had him pick up a cooked chicken and I threw some veggies in the oven to cook - easy!