Scrumptious Veggies, easier than pie

Since we eat a LOT of vegetables (I try to serve at least two different ones with each dinner, and often more), I need a fool-proof, fail-proof way to quickly cook them. Sometimes I do a stir-fry, once in a while I will quick-boil broccoli or green beans, but this is how I cook fresh vegetables almost every night.

Roasting the vegetables creates a whole new flavor -- rich and caramelized and delicious. Since trying asparagus and cauliflower this way, I've never cooked them any other way. 

Roasted Vegetables
  
fresh vegetables, choose from:

• asparagus
• carrots
• sweet potatoes
• red, purple or white potatoes
• red, white or yellow onion
• summer squash, including zucchini
• brussels sprouts
• beets
• kohlrabi (yes!)
• cauliflower
• broccoli
• green beans
• red, green, yellow, orange or other sweet peppers
• probably lots of others I can't think of now

Extra-virgin olive oil
Favorite seasoning (my go-to is Montreal Steak Seasoning, easy and delicious) (Salt and pepper will work fine, so will chili powder, paprika, garlic salt, TJ 21-Seasoning Salute, Mrs. Dash, etc)

Choose your vegetable(s), and cut them into a consistent size. Somewhere around an inch is good, but some experimentation is necessary. I cut brussels sprouts in half, most others into about one-inch chunks. Cauliflower is fabulous but tricky - aim for the florets to be a consistent size. I like to cut carrots, beets, and kohlrabi into french-fry-style sticks. You can do the same for potatoes, and you will (voila!) get roasted "french fries." 

Dump your vegetables into a rimmed baking pan - I have a 9x13" pan that came with my counter-top oven that is just right for us. The pan should allow the veggie pieces to be in one layer for even cooking. Surface area is important. Drizzle some olive oil over them and then shake your desired seasoning on. 

Now the most important part: USING YOUR HANDS, rub the olive oil and seasonings lightly into the vegetable pieces, so they are fairly evenly coated. Spread them around on the pan into one layer. This takes about 10 seconds; do it next to your sink so you can then wash your oily, seasoned hands.

Pop into a 425-degree oven and leave them alone. Depending on the vegetable, check with a fork in about 10-15 minutes -- poke the fork in and sneak one out for tasting. They should be tender but not overcooked. Asparagus and summer squash cooks quickly; carrots take 20-30 minutes. Others are somewhere in between. Meanwhile, you can quickly cook your protein on the grill or in a skillet, and poof! dinner is ready.

Note: combinations of veggies are especially good. I started with sweet potatoes and red onions (our Thanksgiving tradition). Carrots and potatoes obviously are a good choice. 

Last night I did summer squash and sweet peppers. The photo at the top is carrots, kohlrabi and a lonely beet (all three of which were getting a bit limp and needed to be eaten).

Make extra (duh!) and enjoy them for lunch the next day. Or as Hil says, put a fried egg on top and call it breakfast!