Roasted Vegetables

One of the secrets I've learned in my food journey is that all veggies really need is a little seasoning, and a little fat. Whether that means just putting on some ranch dressing, or tossing in some butter and salt after steaming, many of the herbs we use all the time for making food flavorful are not only yummy, but medicinal, and a healthy addition of fat to your veggies makes them more digestible too.

When I want to make a huge batch of delicious comforting veggies, but don't feel like soup, this goes wonderfully with baked chicken, pork or steak.


Roasted Veggies : 8 servings    

1 cauliflower    
1 large zucchini
half bulb garlic  
half lb brussel sprouts 
1 lrg B squash  
handful radishes
couple onions   
few kale leaves

Carrots, green peppers, or peas could be good additions as well.
 
 Cut everything into chunks or bite-sized pieces. Have a bowl for longer cooking veggies (cauliflower, squash, garlic, radishes, onions, carrots, celery) and another bowl for quicker cooking veggies (brussell sprouts, green pepper, zucchini, kale, etc.). Toss in olive oil, red wine vinegar, good amount of salt, pepper, and dried herbs. I like a house seasoning blend, but sometimes just use basil, oregano, thyme, and anything else that sounds good.

Bake longer cooking veggies for 20 minutes in 400º oven, then take out and add quicker cooking veggies. Stir everything together and return to oven for another 30 minutes.

You can use any blend of veggies you like - I love having some sweeter veggies, such as squash, onions, carrots to balance out more bitter ones like green pepper, brussel sprouts, etc.