Roasted Vegetables

Roasting is one of my favorite ways to prepare vegetables. There is something very comforting to me about them. Yes, roasting is usually thought of as more of a winter thing, but I enjoy it year round. Traditional roasting involves using a higher temperature and shorter durations, I actually prefer the opposite... I like lower temps and longer times. To me this yields a more tender bite with more caramelizing. Mmmm...

Picking out your vegetables is the fun part. In the winter, we use a lot of squash because it is in season. In the summer I go for asparagus or brussel sprouts. (Thanks Roxie! I've never done roasted brussel sprouts until your recent post!) Use a variety of oils as well (olive oil, grapeseed oil, coconut oil).

I'm not going to post an exact recipe but just some ideas to try.

Brussel sprouts and garlic

Asparagus and rosemary, thyme, and sea salt

Cajun cauliflower

Curried squash (Rory HATES curry... much to my dismay)

sweet potatoes with cinnamon and coconut oil