Today’s Recipe is Roasted Vegetables.

Roasting a variety of vegetables has become our go-to meal.  It is so easy! Chop them up, season well, slather with oil, stir, and roast.

It doesn’t get boring because there are endless possibilities of combinations.  It’s a great way to finish up whatever is in the crisper.

Some of my favorite combinations are:

• Sweet potatoes,  Vidalia onions, whole garlic
• Broccoli, cauliflower, carrots
• Asparagus, mushrooms, onions
• Brussel sprouts, onions, garlic
• Potatoes, carrots, onions
• Potatoes, alone.  (To get crispy, potatoes, boil them until they are just beginning to be soft and create a nice crust after they are drained and stirred with oil and salt.)

For spices, of course, salt & pepper.

• Turmeric is an anti-inflammatory spice that can stain everything yellow, but adds some flavor and nutritional benefit.
• Cumin is said to have anti-oxidant proprieties and adds good flavor.
• Oregano, basil, rosemary, sage, parsley, cilantro… anything that tastes good works.  Spices can be fresh or dried or used from those convenient tubes of fresh mixed with oil.
• I like it when I have whole garlic, but we always have the jars of chopped garlic so I can stir it in easily.
• I love ginger. Some grated ginger or ginger paste is nice, especially with the sweet potatoes, but any time.  Once, I even put some cinnamon in and it was yummy!
• Oh!  And infused oils. My favorite for roasting vegetables is sage and mushroom.  But I also have used dill, chili, lemon and others for roasting. I am going to try my hand at making my own infused oils when the herb garden is producing this summer.

Because I love a one-pan meal, sometimes I put a bit of oil in a 13×9 pan and just throw chopped veggies into the pan, season everything, then drizzle some more oil on top and stir around.  I do think that the flavors get mixed in better when I go to the trouble of washing one bowl out after mixing everything in a bowl and then putting it into a baking dish.

If you want in recipe form, here you go:

Preheat oven to 350 degrees.

Into a large bowl, mix:

• ¼ head of cauliflower cut into flowerets.
• 3 crowns of broccoli cut into large pieces.
• 1 cup small carrots.
• 1 onion, cut into thick wedges.
• 2 teaspoons chopped garlic.

Salt and pepper to taste. And, add 2 teaspoons turmeric.

Drizzle with olive oil and stir to mix well.

Spread in 13×9 baking pan and put in oven for 20 minutes. Remove from oven, stir to turn veggies over, return to oven for another 15 minutes, or until done.

To eat, sprinkle with some grated parmesan cheese or try with some balsamic vinegar.

As with all of my cooking, I experiment a lot.  You can, too! Try things. You can’t mess this one up! It is a healthy way to cook and a filling way to eat.

Good and good for you!

(Photo is with chicken thighs added before cooking.  It worked! I told you I like one-pot meals!)