This post makes me feel like a grown up. Brussels Sprouts? Cauliflower? I never liked either of those vegetables-ever. Until recently. The Brussels have grown on me after politely trying them while eating at someone’s house. And the cauliflower…well, I was probably influenced by the common use of it on the Food Network-and the allure of the nuttiness.Then flying back home recently, I found myself flipping through an in flight magazine and spotted a recipe for roasted root vegetables. It had oil and balsamic and maple syrup. And it looked fantastic. I made that recipe the next day and then, I was hooked. BRING ON THE ROASTED VEGGIES!
The thing is that they’re easy. You slice them up however you’d like, toss them in some tastiness and pop them in the oven. 20-30 minutes later you have a medley of healthy vegetables that contribute to your sweet and savory and bitter and nutty and it’s all a bunch of goodness.
HERE’S THE OTHER THING: This is not a traditional recipe. I have no measurements for you because this is a god’s honest test for you to play with your tastebuds. TASTE YOUR FOOD. Try it. Adjust. Don’t just dump a bunch of ingredients in and hope for the best. Pick veggies you like, pick flavors you crave and go for it!
Roast for about 20-30 minutes or until brown and toasty.
Pick and choose your flavors and enjoy!
Not quite sure what to add to your roasted veggies? Here’s a few ideas for you:
-Fresh Herbs (Rosemary, Thyme, Oregano, etc)
-Red Pepper Flakes
-Nuts (Almonds, Pecans, Walnuts, etc)
-Dried Cranberries or Raisins
And honestly, so much more! Mix and match. Play with the flavors. If you’re unsure if something will taste right together, mix a small batch up in a side bowl first. If you like it, increase your ingredients and pour over your veggies.