Sunday, October 14, 2012

Roasted Vegetables

This is my favorite way to eat vegetables.  When you roast vegetables, the edges should be crisp and the middles tender.  Roasted broccoli is especially amazing.  In the winter I like to roast carrots and parsnips.  This picture shows broccoli and parsnips.  You can use brussel sprouts, squash, fennel, cauliflower, or whatever tickles your fancy.  The only bummer about roasting vegetables is that they take a solid 15-20 minutes.  But, they're well worth the wait so be sure to plan ahead so you can make it happen!


  • vegetables, cut in similar-sized pieces
  • olive oil
  • Kosher salt
  • freshly ground pepper
Heat oven to 400 degrees. 
Cut vegetables in similar-sized pieces and place on heavy baking pan in a pile. 
Drizzle with olive oil and sprinkle with salt and pepper.
Use hands to toss vegetables, oil, salt, and pepper. 
Use hands to spread out vegetable pieces on baking sheet. 
Bake at 400 degrees for 15-20 minutes or until tender. 
NOTE:  I tried coconut oil this time instead olive oil because I hear it's a little healthier.  I wanted to love it, but didn't.  I feel like that's always the case with me.  Boo. 


  1. I just wanted to let you know that I have been enjoying your blog. Mine is more or less out of commission so I am glad that there is another for me to look at. Plus, it is a good way to see at least a little of what is going on in your life...even if it is food. :)

  2. Hannah! Fun to hear from you. Thanks for the recipe ideas when your blog was up and running. I can't imagine why you don't have time to keep it in commission these days?!?