i’m grateful for the chill in the air (at least right at this moment) because a) i love fall and winter and b) it means i get to share these roasted vegetables with you.
you see, i actually figured out this magical method last spring (think: late may), by which point it seemed a bit silly to share a recipe that involved a 425° F oven. but, now that the weather is starting to cool and the leaves are starting to change color, i’m back on the roasted vegetable bandwagon.
the thing that i love most about this recipe is that it’s really adaptable. i have yet to try a variation that didn’t work. a mix of veggies + some herbs and/or spices + a little bit of olive oil = veggie magic.
the trick is to cut the vegetables to size based on their density. what i mean by that is if you’re roasting broccoli and carrots together, the broccoli crowns should be big bite sized pieces, since they are relatively light and airy, while the carrots should be cut into relatively thin pieces, since they are so dense and crunchy. as long as i keep that trick in mind, everything cooks just fine.
beyond that, (nearly) anything goes. i like to pick the herbs and spices that i will use based on what i’m going to serve the roasted vegetables with. if i’m serving them with roasted chicken, i might use a mix of rosemary and thyme whereas if they are going to find their way into burrito bowls, then i’ll use cumin seeds and maybe a little bit of chili powder (chipotle powder would also be delicious, if you don’t have chipotle naysayers at your dinner table).
it’s so easy and it works every time and it doesn’t take forever. also, it’s delicious. i think that’s about the highest compliment that we can pay a vegetable recipe, no? especially one that actually stays healthy, rather than calling for 3 pounds of bacon, 2 cups of maple syrup, and a bag of marshmallows. because when i want dessert, i want dessert and when i want vegetables… i want these.