Are roasted vegetables nice?
Love them! Depending on the time of the year and what’s fresh and in season, I vary what veggies I roast. But I prepare them for roasting all the same way. Wash and pare (if necessary!), cut into equal size chunks (so they cook evenly), drizzle with olive oil, add salt, pepper and toss to coat thoroughly. Put the more dense veggies in the oven to roast first. Sweet potatoes, potatoes, carrots, parsnips, firm squash will all take longer to roast than onions, zucchini, tomatoes, peppers, mushrooms. I usually add those when the firm veggies are almost done. Potatoes with zucchini, tomatoes and mushrooms are great with some garlic added. Oregano even! Roasted carrots are wonderful with just a light sprinkle of cinnamon or pumpkin pie spice. Parsnips are a favorite in my house! A little sugar added with the oil and spices will help them caramelize on the outside. Same with the carrots! I would think beet root would be good also; it’s got a high natural sugar content and should do nicely!
