Roasted Vegetables

Roasting vegetables is our new favorite way to eat vegetables.  It brings out their sweetness and its easy.

  I love the mixed bags you can get with cauliflower, broccoli, and carrots.  We love asparagus and I even enjoy roasted brussel sprouts now.

Wash the vegetables.

                                                    Cut them so they are all the same size.

Lay them out so they are in an even layer.  Less than this would be better.  They need to be able to breath.  Drizzle on a little bit of olive oil.  I used about 1/4 cup on this batch, but less is better than more otherwise they get soggy.  Sprinkle with kosher salt and pepper.

Roast most vegetables at 425 degrees for 20-25 minutes.  Asparagus needs less, about 15 minutes.

I love when they are just a little bit burnt and crispy.