I still find it funny when people insist they don’t like vegetables, outrageous! Have you tried them roasted? Even the least favorite of vegetables taste better roasted. When we are down to the last of our vegetable supply and don’t feel like eating out, roasted veggies on a bed of couscous or rice is usually a go-to meal. For perfectly roasted veggies there are only three things really needed: oil, seasoning, and a hot oven.

Crash Course on Roasting Vegetables:

Heat oven to 375 degrees. Chop larger vegetables into 1-2 inch size chunks. Toss veggies with oil and seasoning of choice, I prefer extra virgin olive oil. Spread on cookie sheet and cook for 25 minutes or until soft and golden on the edges. Flipping vegetables halfway through ensures even browning.

Any favorite veggies to roast out there?