Roasted Vegetables

I vividly remember eating boiled brussels sprouts as a child, and detesting every mushy bite.  That experience at a friend's house turned me off of those dreadful things for 30 years.

But I have rediscovered them.  And I love them.  Even better, my kids adore them as well.

In fact, my children beg for them.  They also adore cauliflower.

My secret? Oven roasting.  Incredibly simple, fast, and amazing results.  Really!  Had I eaten roasted vegetables as a kid, I would have had an entirely different opinion of vegetables.

Try it with your family, and tell me how it goes.



Oven Roasted Vegetables

1 head of cauliflower
sweet potatoes
bunch broccoli
carrots
red, green, and yellow peppers
brussels sprouts
asparagus
onion
olive oil
coarse sea salt


Pick one or more vegetables from above, or try it with your favorite vegetable.  Chop into bite sized pieces and put in large ziplock bag.  Drizzle 2 tbsp olive oil over vegetables (I use a bit more with broccoli).  Zip baggie closed and shake to evenly coat the vegetables with oil.  Be careful to keep one hand on the zipper, so that it does not explode open!  Pour oiled vegetables onto cookie sheet, spreading them into a single layer.  Sprinkle with coarse sea salt and bake at 450 for 20-25 minutes.  That's it!  Super simple, and very tasty.

If you are feeling a bit adventurous, feel free to add a tablespoon of your favorite seasoning blend to the baggie with the oil and shake to coat veggies with additional flavor.  Or add a pinch of each of your favorite seasonings for your own customized flavor.