Roasted Veggies

Simple to make, healthy to eat, tastes much better than stinky feet!

Vegetables aren't usually at the top of many people's TO-EAT list. One easy way to make them more appetizing is to roast them in the oven. I am going to show you how to prepare a delicious medley of roasted veggies for your next party or D&D gathering.

  • CHOP UP YO' VEGGIES
    Chop each veggie into bite-size portions no more than an inch thick (see image above). Make sure tougher veggies such as potatoes and carrots aren't too big if you want a tender bite. Combine all chopped veggies into a large bowl with room for mixing.
  • GIVE 'EM A GOOD COATING
    In a small bowl mix together some chopped thyme & rosemary (1-2 tablespoons each), olive oil (1/4 cup), balsamic vinegar (2 tablespoons), and pinches of salt and pepper. Pour over vegetables in large bowl and ensure even coating.
  • GET ROASTIN'
    Spread out veggies onto a roasting pan and put in pre-heated oven at 400 degrees for 40-50 minutes (toss with spatula every 10-15 minutes). I decided to add some cherry tomatoes, garlic slivers, and onions last minute. The more veggies on the pan, the longer you'll be roasting (my pan seemed to be a bit overflowed).  

Keep an eye on the veggies: there will be slight shrinkage and some coloring (which is what you want). Make sure it's not dark black though because that'll mean it's umm...BURNT! Sprinkle extra salt and pepper (or pixie sticks if that's how you roll) and you're ready to dig in.