simply roasted

I grew up in a household where food was never wasted.  So the ideas behind a lot of my recipes are that once you have the method down the ingredients are totally interchangeable and should be made depending on what you have in the cupboards.

Roasting is a great way to finish off the last odds and ends rattling around in the fridge. Just keep the veggie group types together and if they are root veggies, start them out first, following with any greens, watery veggies (like zucchini and broccoli), make sure you give a nice big drizzle of oil and loads of lovely sea salt.

Roasted Veggies

Whole garlic cloves, 2 inch chunks parsnip, potato, onion wedges or whole shallots, sweet potatoes, carrots, beets or any large tuber type veggie

whole button mushrooms

lg florets broccoli

whole Brussels sprouts

Oven 400F.  Line a rimmed baking sheet with parchment, toss the potatoes, parsnip, onions in 2 tbsp good olive oil and 1 tsp good sea salt, scatter onto baking sheet with sprigs of rosemary, thyme and sage.  Roast 20 mins, turning to coat and then add broccoli, Brussels sprouts and mushrooms (and other lighter veggies that need less time to roast) add another 2 tbsp olive oil.  Roast another 20 mins. Give them another good stir about and roast another 10 mins.

Great as a side dish, or added on top of salads.

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