Roasted Vegetables

Roasting vegetables is my new favorite pastime. So good! The outside of the vegetables become slightly crunchy while heating them this way caramelizes the sugar letting the flavors sing in your mouth.

I used beets, carrots (my favorite), yams, and potatoes (The Husbands favorite) dashed some extra virgin olive oil on it (err 2-3 tablespoons, I just go by what looks good)and sprinkled with sea salt and pepper. You could also use garlic salt or seasoned salt, just depends on how your taste buds are feeling. I roasted in a 400 degree oven for about 20-30 min. I ct up the veggies into about 1 inch cubes so it didn't take to long. The larger you cut the veggies the longer it will take to cook. I also take them out and stir it around halfway through cooking. (This is because we have a very cheap oven which does not cook evenly. If you have a lovely expensive oven than you may omit this step.) I also separated the potatoes from the carrots and the beets. Partly because they can cook differently and also because I had lots of vegetables and I didn't want them to fight over pan space. You can tell when they are done because they will be browned and fork tender. Enjoy!

I should really note here that most of my recipe ideas come from others. What can I say, I know a lot of really good cooks! The inspiration for this came from my mother in law. Check out her cooking blog here