Oven-Roasted Vegetables

We love vegetables, so figuring out ways to serve them so that my kids would eat them was never an issue.

Boiled, baked, fried, sautéed it didn't matter.

Which makes me wonder how it is, that up until a couple years ago, I had never had them roasted.

I don't know exactly why roasting vegetables makes them taste even better, but it does. They are sweeter and the flavors are just more intense. All you really need is a splash of olive oil, salt and pepper, and you have a terrific side dish.

This is perfect for feeding a crowd because it goes a long way.

Oven-roasted

vegetables

Makes 8 servings

4 large carrots, peeled

5 medium red-skinned potatoes

2 cups broccoli florets

2 cups cauliflower florets

1 large sweet onion

2 medium sweet potatoes

2 large stalks celery

2 cups Brussels sprouts

1 large sweet red pepper

to 1/2 cup extra virgin olive oil

Salt

Pepper

Cut all the vegetables into uniform sizes, about an inch is good. Place into a large bowl and drizzle with extra virgin olive oil. Season well with salt and pepper.

Roasting the vegetables will bring out their natural sweetness, and the salt will enhance that flavor.

Spread out into a single layer on two large cookie sheets and roast in a 425 degree oven for 35 to 40 minutes, turning once after 15-20 minutes.

Serve immediately.