Roasted Veggies!

Growing up I was never a fussy eater.

From what I can remember, there were very few things that I refused to eat. Unlike my brothers, I was excited to eat anything my parents put in front of me. I don't remember struggling to eat my vegetables or being forced to choke down food only to make them happy. (There is a possibility that I am mistaken and I just pushed all of those memories from my brain, but let's not focus on that) I liked exploring new foods and trying interesting stuff whenever I could, and when I found something I liked I stuck with it! I guess you could say my foodie personality has always been there!

Now that I'm older that still rings true. You would be hard pressed to find something that I will not eat. And even if you did happen to find something questionable, I won't knock it until I have tried it. All that is to say, I love me some vegetables; always have, always will! Besides the fact that they are healthy for you, if you prepare them correctly they can be very flavorful and exciting to eat. One of the best ways to make vegetables that much better is to roast them!

The process of roasting vegetables really highlights their natural flavors and the caramelization that happens when you cook vegetables at a high heat is wonderful. Roasted vegetables also happens to be a relatively simple thing to make, whether it is a side dish or the main course. All you have to do is chop them and put them on a pan and in a short while you have a great dish full of flavor! Especially during the summer when the vegetables are fresh and full of flavor, roasting them is a great option to elevate your simple vegetable.

​The recipe I have here is my go to recipe for roasted vegetables, but this dish is so simple you can easily make it your own. It is so easy to add whatever vegetables happen to be in season! Peppers, onions, squash, snap peas, carrots; any combination of vegetables works well with this dish. Also you can play with the seasonings just a easily. Use Italian spices or maybe Indian or simplify them by only using salt and pepper to bring out the natural flavors of the vegetables. The possibilities are endless! 
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​Roasted Vegetables

1 Red Pepper
1 Yellow Pepper
1 lb. Brussel Sprouts, stems removed and cut in half
3 Large Carrots, peeled
1 Medium Red Union
1 Head of Broccoli
1 Head of Cauliflower
3 Tbs. Olive Oil
1 Tbs. Italian Seasoning
1/2 Tbs. Paprika
1 Tbs. Garlic Salt
Black Pepper to taste

Preheat the oven to 450 degrees.
Chop all of the vegetables to desired thickness (aim for each piece to be about 1 inch in thickness)
Put all of the vegetables on a large baking sheet.
Drizzle vegetables with olive oil.
Sprinkle the spices all over the vegetables, then mix everything together with your hands.
Spread the vegetables out in one even layer and place in the oven. 
Roast the vegetable for 10 minutes. 
Stir the vegetables around with a spatula and return to the oven for another 10-15 minutes.
The vegetables are done once they are tender and the edges are browned and crispy.
Serve as a side to a main dish, or eat as a main dish on a bed of greens or with rice.