Roasted Veggies

I make these for my family whenever they are in town. My family aren't vegetable eaters, for the most part, so I get excited to make something they will eat. Everyone should know how to roast vegtables because it's just plain delicious. So this post is for my mom and Beki who always watch me make them and may appreciate online photo instructions.

My favorite roasted veggie combination is Cauliflower, Onion and Carrots. Anything will work...I think...so I encourage everyone to pick their favorite vegetables. I also roast asparagus frequently but usually by itself.

You'll need: Aluminum foil, Extra-Virgin Olive Oil, Salt and Pepper and Vegetables.

1) Cover baking sheet with aluminum foil (for easy clean-up) and preheat oven to 400 degrees.

2) Cut vegetables in chucks (I use baby carrots) and place on sheet.

3) Drizzle with olive oil. Not to much because olive oil will smoke at this temperature but not too little because you want the flavor.

4) Generously salt and pepper. Mix with your hand so that the veggies are glistening all over with oil.

5) Roast at 400 degrees for about 25 minutes until veggies look...roasted :) Be careful opening the oven...back away a little in case the oil is smoking, you don't want a face full of hot smoke.