Roasted Vegetables

Roasted Vegetables has become one of my favorite standards for any big meal.  And it's just about the easiest dish you will ever make.

Here is the recipe:

Buy some vegetables. Season them. Roast them. Season them again.  Eat them.

Depending on how many people I'm serving I assemble veggies thusly:  for a big crowd it doesn't really take many vegetables.  You can spend more or less money by changing what you buy.

Get at least one potato and one sweet potato.  Peel and cut into cubes about 1/2-1 inch..  I usually get a package of brussel sprouts, trim them and cut in half.  Add a handful of baby carrots.  Mushrooms are nice--but I don't add them until the dense veggies are almost cooked.

Heat the oven to around 350 degrees.  mix the potatoes and brussel sprouts with some olive oil.  Sprinkle on some hamburger seasoning or other multi-spice.

When these veggies are almost done add the mushrooms, maybe asparagus, sliced bell peppers (the red ones are best), sliced onions.  Then cook and mix these together.

When these are all cooked, add some sun-dried tomatoes, rosemary if you have it, a smidge of garlic and more seasoning mix.  Maybe even toss this with a few drizzles of balsamic vinegar or even butter.

I love to cook this whenever I get a bunch of friends together.  I put everything out on the counter-top and let them cut, peel and assemble the dish.  It's a great bonding experience to cook together.  Plus sometimes they'll have ideas of other things to add,  This is also good at holiday meals for people who have a variety of tastes.  The kids don't have to eat the brussel sprouts if they don't want to.